Chambolle Musigny, Les Feusselottes, 1er Cru, Frére et Soeurs
    Méo Camuzet

    Chambolle Musigny, Les Feusselottes, 1er Cru, Frére et Soeurs,

    Destination

    vintage

    Méo Camuzet, Chambolle Musigny, Les Feusselottes, 1er Cru, Frére et Soeurs, 2006

    Justerini & Brooks Tasting note
    Méo Camuzet, Chambolle Musigny, Les Feusselottes, 1er Cru, Frére et Soeurs, 2006
    ABV:
    14%
    89-92/100
    Stephen Tanzer, Vinous
    (as with the Cras, Meo buys grapes and does the vineyard work here, under a contract that Allexant described as like a metayage or fermage Good dark red. Ripe, fruit-dominated aromas of dark cherry, blackberry and spices, perked up by a hint of wild herbs. Lusher in texture than the Cras, with enticing red fruit flavors framed by harmonious acidity and lifted by a chalky quality. Finishes juice, pure and dry, with dark cherry fruit and serious tannic spine. There's deeper soil here than in the Cras, notes Allexant.
    Date Reviewed:
    01/2011

    specifications

    country:
    France
    region:
    Burgundy
    Appellation:
    Chambolle Musigny
    Producer:
    Méo Camuzet
    style:
    Red
    Grape Variety:
    Pinot Noir
    Allergen Information:
    This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.

    Burgundy

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    Méo Camuzet

    Méo Camuzet

    It is incredible to think that up for many years the Domaine was selling its entire production in bulk to négociants. These years of wasted potential were put to rights when the domaine produced its first bottling in 1983 under the guidance of Jean Méo. He was succeeded by his son Jean-Nicolas in 1985 who, by 1988, had taken back plots being leased out elsehwere. Henri Jayer, who had long farmed some of the family's parcels, mentored Jean-Nicolas for several years. Key features of winemaking here are de-stalking of grapes (but where necessary stalks are added back in to fermentations depending on vintage and vineyard) pre-fermentation maceration and ageing in 50-100% new oak depending on the wine. These are intense, deep, silkily-textured Burgundies that demand time.

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