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Meo-Camuzet Echezeaux Grand Cru 2015

Pinot Noir from Flagey-Echezeaux, Cote de Nuits, Cote d'Or, Burgundy, France
  • RP95
  • BH95
  • V95
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2015 Echézeaux Grand Cru has a pure, floral bouquet with iris and incense aromas filtering through the dark cherry and boysenberry fruit. It has fine delineation and focus, if not huge intensity at the moment. The palate is medium-bodied and cohesive in the mouth: supple tannin, very well-judged acidity, quite spicy towards the finish with good persistence. This is a sublime offering from Méo-Camuzet.
Barrel Sample: 93-95
BH 95
Burghound.com
An ultra-spicy and markedly ripe nose reveals aromas of sandalwood, Asian-style tea, plum liqueur and a floral top note. The cool, focused and intense medium-bodied flavors possess a slightly finer mouth feel though there is no lack of power, muscle or punch on the more obviously mineral-driven, balanced and even longer finish. This very well may be the best Méo Ech in years.
Barrel Sample: 93-95
V 95
Vinous
Full medium ruby. Lovely lift to the aromas of blackberry, violet and licorice. Densely packed and almost confectionery in its sweetness but with a firm spine of acidity giving this very primary wine a wonderfully juicy character. The long, rising finish features suave tannins, but this wine will need time to expand in the bottle. Méo told me he picked this fruit late ("in the high 13s") but that it always retains strong acidity.
Barrel Sample: 92-95
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Meo-Camuzet

Meo-Camuzet

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Meo-Camuzet, France - Other regions
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Méo-Camuzet is one of the most celebrated domaines of the Côte d’Or, located in the heart of prestigious Vosne-Romanée. The domaine boasts fourteen hectares of land in some of the most spectacular appellations and crus of Burgundy. Méo-Camuzet bottles four astounding grands crus, ten premier crus, several village wines, one Bourgogne Rouge, and only one white. Vigneron Jean-Nicolas Méo aims for balance and purity of fruit, which he accomplishes with terrific success. Though delicate and fine, even in their youth, the paradoxical concentration and intensity of these wines make them ideal for long cellar aging.

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Flagey-Echezeaux

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Claiming the two famous Grand Crus, Echezeaux and Grands Echezeaux, the identity of this village, Flagey-Echezeaux, rides predominantly on the glory of those two crus. All of the village or Premier Cru status vineyards in Flagey-Echezeaux market themselves under the name of their neighbor, Vosne-Romanée.

Echezeaux Pinot noir tends be light, bright and full of finesse, whereas those of Grands Echezeaux typically have more heft and complexity.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

RAE629873_2015 Item# 347392