Domaine Méo-Camuzet is one of the most prestigious domaines in Burgundy and the largest vineyard owned by a single family in the region. The domaine is located in Vosne-Romanée, Burgundy and owns 14 hectares of vines farmed organically, though not certified yet.

The current winemaker is Jean-Nicolas Méo. His wines are velvety, rich and enveloping and brilliant.

The top wines of Domaine Méo-Camuzet are Vosne-Romanée Premier Cru Au Cros-Parantoux, Vosne-Romanée Grand Cru Richebourg and Vosne-Romanée Premier Cru Aux Brûlées. The Vosne-Romanée Premier Cru Au Cros-Parantoux 2018 scored 96 - 98, Vosne-Romanée Grand Cru Richebourg 2020 scored 95 - 97+ and Vosne-Romanée Premier Cru Aux Brûlées 2005 scored 95 - 96 by the Wine Advocate.

Robert Parker’s tasting notes on the Vosne-Romanée Premier Cru Au Cros-Parantoux 2018: “Jean-Nicolas Méo has really excelled himself with the 2018 Vosne-Romanée Premier Cru Au Cros-Parantoux, which he notes was picked a little earlier than usual, and produced only moderate yields this year. Unwinding in the glass with complex aromas of smoky berry fruit, cassis and spices, complemented by suggestions of grilled squab, blood orange and espresso, the wine is full-bodied, velvety and enveloping, with exquisite structural finesse, terrific concentration and lively acids that render it at once dynamic and complete. This is a brilliant young wine in the making.”

The present-day winemaker and owner is Jean-Nicolas Méo, who is assisted by the famous and talented vigneron Christian Faurois.

The roots of the domaine go back to Étienne Camuzet, a political figure and wine grower of Vosne-Romanée. During his lifetime, he acquired a number of significant vineyards including the famous Château Clos de Vougeot, which he later donated to the Confrérie des Chevaliers du Tastevin. The holdings of Étienne Camuzet were taken over by his daughter - Maria Noirot. As she had no children, in 1959, she was succeeded by her nephew - Jean Méo, a descendent of the ancient wine growing family Méo.

During Jean Méo's management, tenant farmers were in charge of the vineyards, and the wine was mostly sold in bulks. As Jean Méo pursued a career in the cabinet of de Gaulle in Paris, he relied on his sharecroppers. In particular, the legendary Henri Jayer, known for limited use of chemicals in the vineyards, ploughing, weed control and not filtering the wines. Henri Jayer remained a sharecropper until his retirement in 1988, after which he continued to mentor the domaine.

In 1981, Domaine Camuzet got its new name - Domaine Méo-Camuzet. The first vintage was bottled under the Domaine Méo-Camuzet label in 1983. Before that, only bottles kept for the family bore the label Camuzet or Veuve Noirot-Camuzet, stating "Jean Méo, owner in Vosne-Romanée".

In 1989, Jean-Nicolas Méo, son of Jean Méo, took over the domaine. Jean-Nicolas Méo, along with his father, Henri Jayer and Christian Faurois, turned Domaine Méo-Camuzet into one of the most remarkable wineries in Burgundy.

In order to meet the increasing demand, in 2003, Jean-Nicolas Méo, together with his sisters, Isabelle and Angeline, decided to establish a "société de négoce" - trading company named Méo-Camuzet Frère & Soeurs. Jean-Nicolas Méo buys only the standing crops. Such a type of purchasing is close to a land rental and allows to accurately know the vines and their treatment.

All sharecropping agreements of Domaine Méo-Camuzet ended in 2008.

Although Domaine Méo-Camuzet has no official certification, the vineyards are farmed according to organic principles. Jean-Nicolas Méo aims to achieve a natural balance between the vines and their environment, characterised by minimum interference.

Ploughing is conveyed five times a year to keep yields under control and prevent them from diseases.

In the winery, grapes are sorted on a sorting table to assure their quality. Afterwards, they are destemmed and left to macerate at a low temperature from 3 to 5 days before fermentation.

The fermentation cycle lasts from 2 to 3 weeks. It takes place in concrete vats, as they guarantee more reliable sterilisation than wooden vats. During fermentation, temperatures are controlled but not directed; the critical threshold is 34 to 35°C. In addition, pumping over is applied twice a day. Also, a tiny amount of sulphur is added, and light chaptalisation or acidification is conveyed. To extract tannins, punching down is carried out towards the end of the fermentation.

The wines are matured in barrels for approximately 17 months, using 100 percent of new oak for the grands crus and 60 to 70 percent for the premiers crus. The wines are bottled without any filtration, with an occasional exception, particularly for white wines, without fining.