Domaine Hubert Camus is located in Gevrey-Chambertin, Burgundy. The holdings cover 12 hectares of vineyards in different appellations, with a huge range of grands crus. Melle Camus is a follower of the biodynamic approach in viticulture.

The wines of the domaine are relatively inexpensive, well-balanced, with good acidity and mature colours.

The top wine of the domaine is Chambertin Grand Cru 1998 which scored 90 by the Wine Advocate.

Robert Parker’s tasting notes on the Chambertin Grand Cru 1998: “If truth be told, I was anticipating disparaging this 1998 Chambertin, since the wines from this domaine have been criticized from many quarters over the years. However, there is absolutely no question that this magnum performed far above my expectations. Clear and healthy in colour, it has a surprisingly youthful nose that just exudes pure “Pinote” rather than the essence of the grand cru. The palate is well-balanced with fine, supple tannins encasing a juicy core of cassis and blueberry fruit. There is certainly good structure here and while there is little evidence of sophistication, the bottom line is that this 16-year-old Chambertin is a pleasure to drink.”

Domaine Hubert Camus is managed by Melle Camus. She succeeded her father Joseph Hubert Camus, who had been in charge of the domaine since 1974. He was the founding president of the Burgundy Interprofessional Wine Bureau and took on the presidential role a few times; he is a member of many other ‘syndicats’ besides.

The domaine was founded in 1732.

During the phylloxera, the great-grandfather of Joseph Hubert Camus decided it was time to buy vineyards, as many winegrowers were abandoning their land. The family have occupied the same premises for generations now, though the modernisation has been made.

The vineyards of Domaine Hubert Camus are farmed according to biodynamic principles. Fertilizers are never used, the soils are ploughed. Harvesting is done manually. The grapes are destemmed, pressed through an old vertical press. Malolactic fermentation is done in bulk before putting the wine into barrels. The ageing is done in oak barrels and lasts from 14 to 18 months. Filtration is not done.