Domaine Méo-Camuzet 位於布爾岡核心名村 Vosne-Romanée，現由莊主 Jean-Nicolas Méo 掌舵。酒莊早年將部分葡萄園交由傳奇釀酒師 Henri Jayer 耕作及釀酒，直至 1980 年代後期逐步收回。Jean-Nicolas 承襲了 Jayer 重視去梗、低溫浸皮與新桶陳年的釀造哲學，建立起果香純淨、單寧圓潤絲滑的標誌性風格，葡萄園亦廣泛採納有機及生物動力農法理念。
Aux Brûlées 緊鄰特級園 Richebourg 北側，佔據山坡中段優越位置，亦是 Henri Jayer 當年管理的重要地塊之一。2016 年份受春季霜凍影響，產量極為稀少，留存的果實成熟集中，葡萄酒展現紅黑果香、細膩香料氣息與絲滑緊實的單寧結構，陳年潛力出眾。
產區保護條例：
Vosne-Romanée 一級園
產地：
法國布爾岡
種類：
紅葡萄酒
葡萄品種：
Pinot Noir
酒精度：
13.5%
容量：
750 毫升
品酒筆記：
Burghound (Allen Meadows): 93-95
散發清新成熟的黑醋栗、黑櫻桃、紫羅蘭及多種香料氣息。酒體中等偏飽滿，口感濃郁紮實，礦物感鮮明，其後在粉質、甚至帶有白堊土質感的悠長餘韻中收結。單寧緊緻，與酒體完美融合，陳年潛力大。
Based in the renowned Burgundy village of Vosne-Romanée, Domaine Méo-Camuzet is currently led by Jean-Nicolas Méo. The estate historically leased several vineyards to legendary winemaker Henri Jayer under sharecropping agreements before gradually reclaiming them in the late 1980s. Following Jayer's winemaking philosophy of destemming, cold maceration, and new oak aging, Jean-Nicolas established a signature style marked by pure fruit and supple, silky tannins. The vineyards are also widely managed following organic and biodynamic farming practices.
Bordering the northern edge of the Richebourg Grand Cru, Aux Brûlées occupies a prime mid-slope position and was one of the key parcels once farmed by Henri Jayer. The 2016 vintage suffered severe spring frosts, resulting in tiny yields of concentrated, ripe fruit. The resulting wine offers vibrant red and black fruit, subtle spice, and a firm yet silky tannic structure with remarkable aging potential.
Appellation:
AOC Vosne-Romanee 1er Cru
Country of Origin:
Burgundy, France
Type:
Red/Rouge (Still)
Grape Variety:
Pinot Noir
Alcohol Content:
13.5%
Volume:
750mL
Tasting Notes:
Burghound (Allen Meadows): 93-95
An exuberantly fresh and ripe nose of cassis, black cherry, violet and a wonderful panoply of spice elements. The rich, sense and overtly powerful medium weight plus flavors possess superb density along with an almost pungent minerality before culminating in a dusty, indeed almost chalky, finish that seems to go on and on. The firm tannins are already well-integrated and this should effortlessly reward extended cellaring.
