" We don't sell the wine without touching the vine "
Domaine Meo-Camuzet Hautes Cotes de Nuits Blanc Clos St. Philibert 2020
No longer available.
| Country: | France |
| Region: | Burgundy |
| Winery: | Meo-Camuzet |
| Grape Type: | Chardonnay |
| Organic: | Yes |
| Vintage: | 2020 |
| Bottle Size: | 750 ml |
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Domaine Jean Grivot Clos de Vougeot Grand Cru is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Clos de Vougeot grand cru was acquired by Étienne’s grandfather, Gaston Grivot, in 1919. The total holding is 4.6 acres from the middle of the vineyard to the lower wall and the average vine age is 40 years old. A good Clos de Vougeot should be a complete wine without any one feature standing out. It is a perfect balance of power, aroma, and flavor.
Wine Production:
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 40-70% percent for the grands crus.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
This round version is packed with ripe black cherry, violet, graphite and tobacco flavors. The silky texture and vibrant acidity work in tandem, while refined tannins provide support without getting in the way. There are a few edges to be worked out, yet this is long and concentrated.
-Wine Spectator 95 Points
Dark black purple in colour, ultra-concentrated in the rich ripe raspberry mode, but not over the top. What an incredible concentration of fruit on the palate! Super-dark raspberry, firm Clos Vougeot tannins but not overdone, just the right acidity. This is certainly a very good wine, and may develop into something even more spectacular.
-Jasper Morris MW 97 Points
Échezeaux is loyal to its appellation through the finesse of its attack on the palate and its overall balance. But it's also a wine with pronounced acidity, which gives it freshness and structure and bestows upon it a sometimes austere finish.
Review:
Notably ripe aromas combine notes of poached plum, tangerine peel-inflected chocolate, anise and once again a floral top note. The rich, succulent and admirably concentrated larger-scaled flavors also possess good underlying tension while delivering very fine length and depth on the dusty, austere and built-to-age finale. This too is going to need at least a decade of keeping before it will be reasonably approachable.
-Burghound.com 92-94 Points
"The 2020 Échezeaux Grand Cru Les Rouges du Bas bursts with aromas of ripe cherries, berries and plums, mingled with notions of rose petals, raw cocoa and loamy soil. Full-bodied, ample and dramatic, it's broad and enveloping, with succulent acids and a rich core of fruit." - 95 Pts. William Kelley (Robert Parker)
Review:
The 2020 Échezeaux Grand Cru Les Rouges du Bas bursts with aromas of ripe cherries, berries and plums, mingled with notions of rose petals, raw cocoa and loamy soil. Full-bodied, ample and dramatic, it's broad and enveloping, with succulent acids and a rich core of fruit.
-William Kelley (Robert Parker) 95 Points
The 2020 Echézeaux Grand Cru has a crisp, quite pure bouquet with a mixture of red and blue fruit, a touch of violet, maybe just a bit pinched at the moment. The palate is medium-bodied with a sappy opening, quite chewy compared to others and at the moment, this just attenuates a little on the finish. I need to be more convinced by this cuvée, at the moment, surpassed by their top-notch Premier Crus.
-Neal Martin (Vinous) 93 Points
Alain Jaume Domaine du Clos de Sixte Lirac is made from 50% Grenache, 35% Syrah, 15% Mourvedre
An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.
Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.
Review:
" . — Anna-Christina CABRALES"-Wine Enthusiast 91 Points
Bellevue Cotes de Bordeaux-Castillon Vieilles Vignes 2020 is 65% Merlot, 35% Cabernet Franc.
Average age of the vines is 40 years old.
The wine offers a rich and intense bouquet of blackcurrant, blackberry and strawberry.
It is smooth and full in the mouth with a velvety texture. Acidity combined with firm but well-integrated tannins are a fine supporting cast to the black fruit flavors at the end.
Domaine Jean Grivot Nuits-Saint-Georges Premier Cru Aux Boudots is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
Nuits-Saint-Georges Aux Boudots 1er cru lies in the “Zone Vosnoise” or northern end of Nuits-Saint-Georges just below Les Damodes. It borders Vosne-Romanée Aux Malconsorts 1er just to its north. Its position slightly lower on the slope with deep soil full of pebbles results in a richer and fuller wine.
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 30-60% for the premier crus.
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 30-60% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
Dense rich black purple. The nose is very heady but Boudots can carry it. Black cherry but there are nuances here, not just power. A wonderful depth, length and breadth to this, brilliantly energetic fruit, tannins just in the right place, refreshing mineral acidity. Finishes on black fruit with a touch of liquorice but wafts of redder notes are never far away.
-Jasper Morris MW 95 Points
The 2020 Nuits Saint-Georges Aux Boudots 1er Cru has the best aromatics among Grivot’s Nuits Saint-Georges with very well defined red berry fruit, briary and light sous-bois aromas. The palate is medium-bodied with fine-grain tannins, slightly savory on the entry, fresh and saline on the finish. This has real verve and class, though it will benefit from time in bottle. Drink 2026 - 2050
-Neal Martin 95 Points
‘The 2020 Nuits Saint-Georges Aux Boudots Ter Cru has the best aromatics among Grivat Nuits Saint-Georges with very well defined red berry fruit, briary and lignt sous-bois aromas. The palate is medium-badied with fine-grain tannins, slightly savory on the entry, fresh and saline on the finish. This has real verve and class, though it will benefit from time in bottle -Vinous 93-95 Points A wine with the substance and structure to support the generous lashings of new oak used for maturation, and the overall effect is elegant and classic in style. Aux Boudots, where Grivot has 0.85ha, is at the northern edge of Nuits, just over the border from Vosne-Romanée Malconsorts. They began to pick on the 3rd of September – Etienne specified that they are very particular that the tannins are ripe and do what they can to prolong the vegetative cycle. Still, the grapes were picked with an entirely correct pH of around 3.4.
-Decanter 94 Points
An extremely ripe nose lacks the same freshness as the best in the range though importantly, there are no notes of port-like nuances on the black cherry and spice aromas. The dense, powerful and very serious medium weight plus flavors possess excellent mid-palate density while exhibiting fine length on the long if slightly warm finale. This is a big Boudots that may better harmonize with time in bottle. Drink 2035+
-Burghound 92 Points
Royet Bourgogne Blanc Hautes Cotes de Beaune is made from 100 percent Chardonnay.
brilliant light yellow color - mineral and white flower profile on the nose, round and delicate on the palate with fresh fruit, mineral tension and light bitters on the finish giving the wine great length.
Product Description
Thanks to its originality, this very generous wine avoids the generic characteristics of its appellation. Its rich and often tropical aromas, its freshness on the palate and its mineral character are remarkable.
Winery: Meo-Camuzet
For more than four centuries, the members of the Méo family have devoted themselves to growing vines and making wines. They came originally from the Burgundy village of Selongey, in the north of Côte d'Or, where today, even if the vines, alas, have disappeared, a pressing house, dating from the year 50 AD, bears witness to the presence there of Gallo-Roman winegrowers.
From the 19th century onwards, the Méo children chose the course of study. The great-grandfather of Jean-Nicolas, for example, was a primary-school teacher, his grandfather graduated from the École Nationale des Ponts et Chaussées (civil engineering) and his father, Jean Méo, was a graduate of the École Polytechnique and an engineer in the Corps des Mines. Jean was later to be elected a Member of the European Parliament and sat on the Council of Paris.
It was thanks to Jean Méo's mother, Marcelle Lamarche-Confuron, originating from an old winegrowing family in Vosne (with already a small activity as négociants), that the Méos came to settle in Vosne-Romanée.
Jean Méo's grandmother was the first cousin of Étienne Camuzet, a very colourful character.
Étienne Camuzet (1867-1946) was a winegrower in Vosne-Romanée, mayor of the village and also an MP for Côte d'Or from 1903 to 1932. In 1920, he had the opportunity to purchase the Château du Clos de Vougeot with some of the vines, but instead of living there, he preferred to lodge his tenant farmers in it (indeed, because of his political activities, he no longer had time, himself, to look after his own vineyards). He was to sell it in November 1944: not surprisingly, the château had suffered during the war. He had (already!) understood the importance for Burgundy to have a "temple” to help promote its wine. Étienne Camuzet thus chose to pass it on to the Confrérie des Chevaliers du Tastevin.
As for the vines, it was the 20 hectares (50 acres) at the top of the Clos that were for sale ... Étienne Camuzet enlisted the help of his fellow winegrowers from Vosne-Romanée to acquire them. He would keep 3 hectares (7.5 acres) himself, immediately below the château.
Following the death of Étienne Camuzet, his daughter, Maria Noirot, inherited the estate from her father and retained the tenant farmers. She had no children, however, and when she died, in 1959, she bequeathed the estate to her nephew, Jean Méo, who at that time had already left Vosne-Romanée, and since 1958 had been a member of General de Gaulle's cabinet. Having been regularly in close contact with his uncle, who had shared with him his passion for the vine, teaching him to respect and love wine, the youngest of the Méos could not allow the winegrowing saga of the family to come to an end. He decided, therefore, to take the estate in hand, with help from his father, Gaston, initially, and then from his mother. In that way, Jean Méo was able to remain with General de Gaulle and to pursue his career in Paris, which would lead him to manage in succession several large companies: ELF, France Soir, Agence Havas, Institut Français du Pétrole and others. He was also elected to the European Parliament and sat on the Council of Paris. Throughout that period, he relied on four tenant farmers, including the great winegrower, Henri Jayer, who was one of the first to control temperatures systematically during vinification, always bringing out the freshness and the fruit, thus making the nose and the texture of the wine more attractive. Jean Méo was to manage the estate from 1959 to1984, after which he called upon the new generation.
In 1981, the Camuzet estate became Méo-Camuzet, and the first wines bottled under that name were those of the 1983 vintage.
- back
Clos Saint-Jean is a 41-hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf, this cellar is one of the oldest in the region, having been founded in 1900 by the greatgreat-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.
The farming at Clos Saint-Jean is fully sustainable due to the warm and dry climate, which prevents the need for chemical inputs. Instead, Vincent and Pascal employ organic methods for pest control, mainly pheromones, to prevent pests from taking up residence in their vines, a process called amusingly enough in French, confusion sexuelle. The vines tended manually, and harvest is conducted in several passes entirely by hand.
Deus ex Machina is a literary and dramatic term for a miraculous intervention that interrupts a logical course of events in a plot or play. A suitable name for a cuvée that had it’s start in the torrid vintage of 2003 when Philippe Cambie and Vincent Maurel made the decision to harvest at the end of September, weeks after their neighbors. Deus ex Machina is a blend of old vine Grenache from La Crau, aged in tank with equally ancient Mourvedre from the sandy soils of BoisDauphin aged in demi-muid. Deus ex Machina is only made in the best vintages.
Review:
Lastly, the 2022 Châteauneuf Du Pape Deus-Ex Machina shows a similar profile to the Combes des Fous, yet it brings another level of tannins and concentration. Kirsch liqueur, white flowers, sandalwood, cured meats, and graphite notes all shine here, and it's full-bodied, has a deep, layered, powerful, yet weightless profile, lots of ripe tannins, and a blockbuster of a finish. This ripe, sexy, seamless, incredibly impressive beauty will compete with anything in the vintage. As usual, this cuvée is 60% Grenache and 40% Mourvedre, which is brought up in roughly 40% new demi-muids.
Review: Jeb Dunnuck 97 Points
Casanova di Neri Brunello di Montalcino Tenuta Nuova 2018 is made from 100% Sangiovese.
Founded in 1971 by Giovanni Neri and today led by his son Giacomo, Casanova di Neri is one of Montalcino's most acclaimed estates, farming a mosaic of vineyards across the appellation. Tenuta Nuova is their benchmark cru bottling — richly styled yet precise, and long regarded as one of Brunello's reference wines.
Brunello di Montalcino is made entirely from Sangiovese grown on the hills around the town of Montalcino in southern Tuscany, and aged for years before release. The Tenuta Nuova fruit comes from the warmer south-eastern side of the DOCG; the cooler, classically proportioned 2018 vintage yielded balanced, aromatic wines with fine, chewy tannins.
Review:
Elegant and perfumed nose of dried roses, violets, lemon zest, slate, cherries, aniseed and truffles. Very fine, tight and precise tannins. Medium to full body. I like the floral and saline undertones. So precise and fresh with a tight finish. Crushed stones at the end. Try in 2025, but already attractive to taste and drink.
James Suckling, 96 points
Review:
Intense, bright ruby red, with a garnet sheen. On the nose, wild raspberries and black cherries, lovely savoury notes, violets. Substantial and dense on the palate, with really wonderful, compact tannins, multi-layered, notes of cloves, rich and chewy on the finish.
-Falstaff 98 Points
There is more depth to the 2018 Brunello di Montalcino Tenuta Nuova, with light smoky earth, black cherry, licorice, and black pepper. It is polished with fresh, crunchy fruit yet retains a good amount of concentration, with notes of black raspberry, turned fresh soil, and graphite. Mouthwatering, with salinity, fresh acidity, and great length, it has fine tannins and warming spice on the finish. Drink 2024-2044.
-Jeb Dunnuck 96 Points
This 2018 Casanova di Neri Brunello di Montalcino Tenuta Nuova has a black-toned ruby color. It is very young and closed on the nose; blue-black berry fruit aromas are at the moment dominated by a slightly heavy oak note of cream, spice and leather. On the palate there are firm, chewy tannins and dark flavors. This is a robust style of Brunello, perhaps on its way to becoming more approachable at an early age, but at the moment the style is firmly robust and powerful. The fruit for the Tenuta Nuova comes from the warmer south-eastern part of the DOCG.
-The Wine Independent 96 Points
Here's a treat from Casanova di Neri. Aged in tonneaux for 30 months, the 2018 Brunello di Montalcino Tenuta Nuova is fleshed out and rich, with pretty layers of dark fruit, dried blackberry, spice, and cured tobacco. There’s a hint of sour cherry in this vintage that folds into crushed flower, balsamic herb, licorice, and crushed stone. The bouquet is classic, but the Casanova di Neri magic touch comes through thanks to the wine’s balance and lovely intensity. I can’t, however, overlook a powerful 15% alcohol content that leaves its mark. This is a production of 67,740 bottles.
-Robert Parker The Wine Advocate 95 Points
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