Domaine de Montmain: Visit - Tasting - Sales
Discover the subtleties of Burgundy wines. Understand the way we work by visiting our cellars. Enjoy a commented tasting to help you choose the wines that suit you.
Profile
Structure
Drinking window
Latest scored vintage 2019: best 2031 to 2049.
vintage12 yrs30 yrs32 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Vinous reviewed 2022 | 2019 | 95/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: black cherry, violet, sweet spice, earth
Palate: dark plum, mocha, mineral, truffle
Plush, deeply fruited Richebourg shaped by the Henri Jayer school, with dark berry, spice and polished tannins.
What it pairs with
- Roast venison with cassis jus Game meat and a blackcurrant reduction echo a grand-cru Pinot's wild fruit and firm tannin.More wines for venison →
- Boeuf bourguignon Slow-braised beef in Pinot reduction matches the wine's structure and savoury depth.More wines for beef stew →
- Epoisses de Bourgogne The washed-rind cow's-milk cheese's pungent cream needs a wine with grip and acidity to balance it.More wines for soft cheese →
How to serve Richebourg Grand Cru
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Roast venison with cassis jus, Boeuf bourguignon, Epoisses de Bourgogne. Match the wine's structure to the dish's fat and salt.
History
Domaine-bottled since the mid-1980s, when Jean-Nicolas Meo took the reins with Henri Jayer advising.
- 1985Estate bottling began under Jean-Nicolas Meo
- 1988Henri Jayer mentored the young Meo
Facts
- Producer
- Domaine Meo-Camuzet · visiting guide
- Grapes
- Pinot Noir (100%)
- Classification
- Grand Cru (Vosne-Romanee, AOC)
- Oak
- Around 18 months in mostly new French oak
- ABV
- 13.5%
- Price
- EUR 2500 to 5000 at retail
- Drinking window
- 12-30 from vintage
- First vintage
- 1985
Frequently asked about Richebourg Grand Cru
What does Richebourg Grand Cru taste like?
On the nose, black cherry, violet, sweet spice, earth. On the palate, dark plum, mocha, mineral, truffle. Structurally full-bodied, firm tannins, high acidity with a long finish. Plush, deeply fruited Richebourg shaped by the Henri Jayer school, with dark berry, spice and polished tannins.
When should I drink Richebourg Grand Cru?
Drink 12-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Richebourg Grand Cru?
Roast venison with cassis jus is the canonical pairing. Other strong matches include Boeuf bourguignon and Epoisses de Bourgogne. Game meat and a blackcurrant reduction echo a grand-cru Pinot's wild fruit and firm tannin.
What grapes are in Richebourg Grand Cru?
The blend is Pinot Noir (100%). The wine is classified as Grand Cru (Vosne-Romanee, AOC).
Tags
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