Meo-Camuzet Echezeaux Grand Cru Les Rouges du Bas 2006 0,75L
| Weight | 3 kg |
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| Dimensions | 40 × 12 × 12 cm |
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| RP | 91 |
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| Vintage | 2006 |
| Volume | 0,75 |
ROBERT PARKER ” The Meo-Camuzet 2006 Echezeaux – from a parcel in the Rouges du Bas sector, harvested fairly early in an effort, relates Meo, to preserve acidity – is dominated by cooked plum; black raspberry preserves; and tart rhubarb, enhanced by chocolate and brown spices. The overall effect is a bit bifurcated in a sweet-sour way, but the wine is certainly impressively rich and generous, more immediately appealing, notes Meo, than is typical for this bottling. High-toned suggestions of distilled fruit and deep intimations of roasted meat add interest; the sense of tartness translates into welcome invigoration in the finish; and the tannins here are fine-grained and sublimated. This should be enjoyable anytime over the next 8-10 years. Jean-Nicolas Meo harvested 2006 fruit between 13.25-14.25% potential alcohol, slightly higher than in 2005. Except for a few instances of vineyards touched by hail, he said, he vinified in essentially the same way (including the same percentages of new barrels) as he had in 2005. Meo notes that the pHs of his 2006s ended up quite high after their malos, and while this contributes to their sense of softness and generosity, I sometimes find these wines wanting for some vivacity or primary juiciness. (I have appended to the description of Meo’s negociant bottlings the words “Frere et Soeur” that appear underneath “Meo-Camuzet” on their labels.) “
Meo-Camuzet Echezeaux Grand Cru Les Rouges du Bas 2006
Exceptional Burgundy Heritage
Discover an exceptional gem from the prestigious Meo-Camuzet estate: the Echezeaux Grand Cru Les Rouges du Bas 2006. This rare Burgundy vintage showcases the esteemed craftsmanship of one of the Côte de Nuits’ most celebrated domaines. Sourced from a limited parcel within the renowned Echezeaux vineyard, this 2006 release embodies refined elegance and powerful expression, making it a prized collectible. With only limited bottles available worldwide, the Meo-Camuzet Echezeaux Grand Cru Les Rouges du Bas 2006 holds significant investment-grade appeal for discerning collectors and connoisseurs seeking both heritage and exclusivity.
Artisanal Craftsmanship & Terroir
Hand-harvested from the Les Rouges du Bas climat, this Grand Cru is crafted using traditional Burgundian vinification techniques, including gentle whole-berry fermentation and aging in 100% new French oak barrels for optimal complexity. The terroir’s unique limestone soils impart remarkable minerality and structure, distinguishing this wine from other Premier Crus.
Meticulously maintained vineyard practices ensure grapes of exceptional quality and concentration. Collectors will appreciate the long aging potential and the evolving aromas that reward patience, while investors benefit from the domaine’s prestigious reputation and consistent market demand.
Legacy of Excellence & Investment Value
Méo-Camuzet’s legacy spans over a century of revered winemaking, firmly positioning it among Burgundy’s elite producers. The Echezeaux Grand Cru Les Rouges du Bas sits at the heart of their portfolio, prized for its rarity and precision. This 2006 vintage was produced in notably small quantities, underscoring its scarcity.
Market appreciation for Méo-Camuzet’s Grand Crus continues to rise, fueled by robust collector enthusiasm and a proven track record of value appreciation, making this a sound addition to any investment-grade cellar.
Sophisticated Tasting Experience
Experience an aromatic bouquet dominated by red cherries, wild raspberries, and subtle notes of forest floor and spice. On the palate, this wine reveals a complex interplay of silky tannins and vibrant acidity, balanced by earthy undertones and a lingering finish that evokes dark chocolate and tobacco nuances.
Best served slightly below room temperature (16-18°C), it pairs exquisitely with gourmet dishes such as duck breast with berry sauce, wild mushroom risotto, or aged Comté cheese. Proper cellaring in a cool, humid environment will enhance its development for decades to come.
