Clos de Vougeot, Grand Cru, 2018

Destination

vintage

Broking

2018

6x75cl

£1,639.22

Méo Camuzet, Clos de Vougeot, Grand Cru, 2018

2018

Justerini & Brooks Tasting note

Méo Camuzet, Clos de Vougeot, Grand Cru, 2018

A very noble Clos de Vougeot, large-framed and broad but also silky and fine-tuned. Expansive, beautifully detailed fruit notes of Victoria plum, sloe and damson. The texture is glossy, the flavours opulent but this has enough edge to punctuate the rich fruit. One of the vintage's best Clos de Vougeots. Méo Camuzet have brilliantly situated vines in Clos de Vougeot, one big parcel is just in front of the Château at the northwest end of the vineyard. A third of the vines were planted in the 1920s, a third 1960s and the rest are 20-30 years old. The wine can withstand a large proportion of new oak during its élévage in barriques, which in this case is 85%.

Maturity:

Keep

ABV:

13.5%

91-93/100

Neal Martin, Vinous

The 2018 Clos de Vougeot Grand Cru has a fragrant bouquet of crushed rose petals and briar infusing the airy red berry fruit. The palate is well balanced with pure red cherries and crushed strawberry fruit, a hint of dark chocolate and a finely proportioned, smooth finish. Very fine.

Date Reviewed:

01/2020

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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

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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