Méo-Camuzet : Echezeaux Grand cru "Les Rouges du Bas" Domaine 2023

Characteristics and Tasting Tips for the Echezeaux Grand Cru "Les Rouges du Bas" 2023 Domaine Méo-Camuzet

Tasting

Colour

The wine shows a beautiful red colour, with shades shifting from ruby to deep magenta and purple highlights.

Nose

Remarkably fresh thanks to its high-altitude terroir, the bouquet offers aromas of fresh rose, violet and crisp cherry. It gains depth from spicy, animal, forest-floor and prune notes, subtly underscored by delicate oak.

Palate

The attack is refined and harmonious. This wine unfolds a dense texture with supple tannins, supported by pronounced acidity that gives it a solid structure. The vintage stands out for its generous flesh, its richness and its immediate charm.

Food and wine pairing

This Echezeaux pairs wonderfully with red meats of character and structured game. It will be an ideal companion to roast lamb, rib of beef, braised meats in sauce, or raw-milk cheeses with a washed rind.

Serving and cellaring

To reveal its full complexity, we recommend serving the Echezeaux Grand Cru "Les Rouges du Bas" 2023 at a temperature between 15 and 16°C. With great potential, it can be cellared and enjoyed from around 2028-2029, and will continue to flourish for a further five to ten years.

The freshness and depth of a great wine from the Echezeaux appellation

The estate

In Vosne-Romanée, Domaine Méo-Camuzet takes its name from Étienne Camuzet, who acquired vines in Clos de Vougeot in 1920. In 1959, Jean Méo took over the running of the estate and continued its story. The first vintage under the Méo-Camuzet label was produced in 1983. Today, the estate cultivates prestigious climats of the Côte de Nuits, including Richebourg, Échézeaux and Cros Parantoux. Its Pinot Noirs are elegant and profound, expressing all the finesse of the Burgundy terroir.

The vineyard

The 0.44-hectare plot from which this wine is made lies in the upper part of the Echezeaux appellation. This elevated position, combined with an east/south-east exposure, encourages the rapid ripening of small, concentrated berries. The soils, richer at the base, become lighter and more free-draining higher up the slope. Planted in the late 1940s and partially replanted in the early 2000s, the vines are cultivated using non-certified organic methods, including regular ploughing and meticulous pruning.

The vintage

The year began with a mild winter followed by a rainy spring. From the end of May, summer-like conditions triggered a lightning-fast flowering in early June. The summer was hot but punctuated by regular storms, which helped avoid water stress. Faced with an exceptional crop of grapes, rigorous green harvesting was necessary in July. An unprecedented heatwave after mid-August, followed by a cloudy spell and then a second peak of extreme heat in early September, considerably accelerated ripening, making a swift harvest necessary in early September.

Winemaking and ageing

The grapes destined for the Echezeaux Grand Cru "Les Rouges du Bas" 2023 undergo a cold maceration, slightly shortened this year, followed by fermentation in concrete tanks with indigenous yeasts. Temperatures are strictly controlled for a gentle extraction, with light punching down at the end of the cycle. The wine is then aged for fifteen to eighteen months in French oak barrels from the Bertranges forest, with a high proportion of new oak. Bottling is carried out by gravity, without any fining or filtration.

Grape variety

100% Pinot Noir