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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 92 pts. in 33 notes) - hiding notes with no text | | | Tasted by Claret & CdP Gang on 1/17/2024: Clos Vougeot theme dinner, still quite dark, lots ripe red fruits, medium bodied & drinking well, dusty tannins, just in its window, could do with bit more focus but well made (352 views) | | | Tasted by KenK on 5/30/2022 & rated 92 points: A bit of a brusiser in that it is extracted with a meaty dark red dense earthy appeal, nearly still all about the lovely fruit, which is ripe, sweet, and broad. Any sense of site, nuance, or spice is difficult to discern, yet clearly this is well made. Reminds of a top flight Oregon pinot. Now over 15 years old and yet still somewhat primary. Good and more than enjoyable, but perhaps lacking elegance at this stage. Shows the tells of a ripe vintage. No hurry to drink, but hard to predict where this is headed. (1172 views) | | | Tasted by mye on 11/28/2021: Mellow earthy red fruit with a dark smoky character. I also got a hint of oak and structure altho that is starting to resolve. There is a streak of acidity that sticks out on the palate leading me to guess 2006 Gev (1381 views) | | | Tasted by Der Weingelehrte on 5/14/2020: Very much accessible. Mix of black and ripe red fruits. Red plum, dried cherries & blackberry. Very floral - red and purple flowers, dried but intense. Sweet oak spices, now well integrated. Bramble. Plenty of tertiary elements on display - subtle leathery character, savory, forest mushroom, toasted pepper. A lot of dusty, resolved tannin - very textural wine. Sufficient amount of acidity to hold the show together and propel the finish.
Would love to see a bit more delineation and focus, but that seems to be 2006 in general. Ready to play - can’t see much upside to continued cellaring. (1956 views) | | | Tasted by Alex G. on 1/5/2019: Astoundingly accessible, none of the hard/shut down/tannic elements of many 06. Vosne spice and silky tannin. Meo freakin nailed the vintage! Mmmmmm.
Interesting that this shut down after about 90 minutes. Odd as it sounds this is currently a pop and pour. Don’t decant. (2580 views) | | | Tasted by hajoha on 11/18/2018 & rated 92 points: Denne begynner å komme i drikkevinduet nå.
Pen dybde, med parfymert mørk frukt.
Lysner med luft, og blir rett så lekker.
Blomster, trevirke, krydder og bær.
Selv om det er på den mørke og litt tøffe siden, synes jeg dette holder seg på den elegante delen.
Konsentrert frukt med fin friskhet.
Pen modning her nå, og drikker bra.
Noe røff i stilen, men skikkelig deilig.
Holder sin power uten å duppe.
Meget lang finish med noe grove tanniner.
Flott vin som er i gang med livet. (2551 views) | | | Tasted by Burgundy Al on 10/1/2018 & rated 92 points: Pernot / Méo-Camuzet Dinner with Jeanne Marie de Champs (RPM Steak - Chicago IL): Popped and poured. Floral and spice-driven start with plenty of red cherry. Enjoyable to start, this picked up weight and density with more air, getting more powerful and longer as the night went on. (2767 views) | | | Tasted by Burgnick on 6/21/2018 & rated 93 points: A powerful clos vougeot with spice, herbs, game and flower. Very meo in style where more than half of the group guessed it was a Meo in our blind tasting. The wine was fully integrated with powdery tannins, violets and high tone minerality. Love this vintage of Meo’s clos vougeot. Drinking beautifully. (2438 views) | | | Tasted by Burgnick on 11/30/2017 & rated 91 points: This bottle is more backward than the last one. Spice, herbs, oak and wild berries on the nose. Palate has some sweet dark fruit with nice minerality and acidity. The oak is a bit prominent at this stage. Hopefully time will help. (2301 views) | | | Tasted by Burgnick on 2/8/2017 & rated 93 points: Purple fruit, citrus, flower and spice. Palate is so expressive and balanced with precise fruit. The wine is transperent and elegant. An exceptional clos vougeot. 92-93 (2664 views) | | | Tasted by galenico on 9/26/2016 & rated 93 points: PRANZO DA VINOGODI: Etereo, scuro, mascolino e mentolato. Tannino, austerità e mineralità da grande nebbiolo old-style. Pulitissimo, di fattura nobiliare e persistenza vibrante. Molto simile al profilo del Mazis di Dugat-Py, con meno profumi e profondità. (3730 views) | | | Tasted by Burgundy Al on 11/27/2015 & rated 92 points: Friday after Thanksgiving (FAT) - Part 1 - Burgundy 2006 (Palm Beach Gardens FL): Small taste, brief note. On the ripe side vs many other, lots of fleshy fruit, baking spice. At first I still found hints of new oak, but that dissipated when re-tasted the 2nd day. Consistent with prior bottles tasted. (4838 views) | | | Tasted by LFCHALA on 3/26/2015 & rated 93 points: Great. More complex than the other wines of Burgundy drunk at dinner. However, divided opinion. Can be drunk now and wait a few more years. (3818 views) | | | Tasted by JS1056 on 2/28/2015 & rated 93 points: Pinot Envoy: Beautifully balanced wine. Fine integrated tannins with dark fruit, leather, forest floor. Long finish. (3730 views) | | | Tasted by drwine2001 on 2/27/2015: The Verticals Tasting at La Paulée 2015 (Colicchio & Sons, New York): Fattest of the flight. Oakier and less tension and soil than the Mugnerets. Undistinguished. (3808 views) | | | Tasted by Burgundy Al on 2/27/2015 & rated 91 points: La Paulée de New York - The Verticals (Colicchio & Sons - New York NY): Tasting, brief note. Good floral and spice start with fat black fruit and a hint of liqueur. Everything has integrated nicely here, this is starting to drink nicely. (4048 views) | | | Tasted by tinybubbles on 2/25/2015 & rated 89 points: Light spice, black raspberry, and a faint shadow of the wood on the nose. Smooth tannins and a light sweetness and vanilla complement those elements on the palate. Unobjectionable but undistinguished. Unprepared to stand up to a foie gras and black truffle dish. (1898 views) | | | Tasted by justburg on 12/10/2014 & rated 92 points: At Jade Palace for a "Top 10 Burg producer" theme. Lovely bright red, very alluring and vibrant. Elegant and floral bouquet of violets, freshly cut roses and wild strawberries. On the palate, there was a lovely balance of acidity and fruits like wild blueberries, fresh strawberries, sweet cherries with a hint of caramel and toffee at the back palate. A lovely characteristic of Meo is that the wines can be approached at a very early stage in its life but also can product a repertoire of flavours after age. A really brilliantly made Vougeot, from a maker who has arguably the best location. (1923 views) | | | Tasted by Gargantua on 6/13/2014: Méo Camuzet Clos de Vougeot Vertical 3-20-14 (Chez Jean-Nicolas Méo, Vosne Romanée): A slightly browning nose, but what an unbelievable palate! Cherry jam, this showed best today. And this is a surprise given my general disappointment with the 06 vintage; but hey, in good hands, a ripe vintage can be stunning (2518 views) | | | Tasted by Erhard on 9/15/2013 & rated 94 points: Ramt lige på det rette øjeblik. Silkebløde tanniner, og lag på lag af mørkebær og begyndende tertiære aromaer. Bedste CdV so far. (2616 views) | | | Tasted by ATK22 on 6/2/2013 & rated 92 points: Bigtime licorice. Full bodied - long finish. Cherries. A bit young - 5+ years would help it come into balance. (2923 views) | | | Tasted by Papies on 2/19/2013 & rated 92 points: Clos Vougeot Masterclass, with James Handford MW (Handford Wines, London): High expectations here and although it outperformed its peers still not of the level its price tag dictates. At the start it was shut on the nose, very restrained. It developed well in the glass but never hit a high point. Very young at this stage. Still felt in perfect harmony and balance, good extraction here, powerful wine and with a herbaceous side. The new oak is definitely not evident. 92 and second favourite for the evening. (4040 views) | | | Tasted by johnh1001 on 11/9/2012 & rated 92 points: Drank over two hours. Pretty tight on the nose and palate. Dark fruit, spice, wood and some floral notes on the nose. Palate matched with a big core of dark fruit that just needs to unwind. Very ripe and full in the mouth. Medium plus finish with nice tannin. This will be much better in a few years. (3278 views) | | | Tasted by Burgundy Al on 7/22/2011 & rated 91 points: Meo Camuzet Clos Vougeot Vertical (Sun Wah): Great ripe fruit on the nose and palate with lots of structure surrounding the fruit. Plenty of floral charm on nose as well. Also really good spice on both nose and palate. Still a fair amount of oak that needs to be resolved, this wine really has some exciting potential for years to come. Even better next day - this is a great wine to have in the cellar. (3870 views) | | | Tasted by Jeremy Holmes on 3/11/2011: There’s a little vitamin B on the nose at first but then sweet, intense black cherry and Satsuma plum fruits come to the fore. This is a dense, sweet and creamy Vougeot that has an exotic spiciness and plenty of depth and muscle. A really lovely proposition today but enormous amounts in reserve on which to further develop. (2790 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (9/10/2009)
(Dom Méo-Camuzet, Grand Cru Clos de Vougeot Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2008, IWC Issue #137
(Domaine Meo Camuzet Clos Vougeot) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine Méo-Camuzet Clos de Vougeot Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2007, Issue #12, The 2006 Burgundy Vintage
(Domaine Méo-Camuzet Clos Vougeot) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and Burghound and View From the Cellar. (manage subscription channels) |
| Domaine Méo-Camuzet Producer website
Meo Camuzet is undoubtedly one of the most prestigious producers in Burgundy and
revered by the cognoscenti of Red Burgundy collectors. The esteemed Henri Jayer
(who's wines go for upwards of 4k+) has been integral in the estate's prowess since
1959. No serious Burgundy drinker should be without Meo Camuzet in their cellar.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoClos Vougeot Grand CruDescrittore tipico: menta e cioccolato, più precisamente after eight (spera si scriva così il nome del noto cioccolatino alla menta); ancora più precisamente, questo è un riconoscimento tipico delle sub-zone nella parte mediana e alta di Clos Vougeot, più raramente della parte bassa, al confine della RN74.
On weinlagen-info |
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