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. -
Boeuf bourguignon
Slow-braised beef in Pinot reduction matches the wine's structure and savoury depth. -
Epoisses de Bourgogne
The washed-rind cow's-milk cheese's pungent cream needs a wine with grip and acidity to balance it.
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.
- 1985 — Estate bottling began under Jean-Nicolas Meo
- 1988 — Henri Jayer mentored the young Meo
Facts
- Producer
- Domaine Meo-Camuzet
- 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
Scores
- Vinous 95 (2019 vintage, reviewed 2022)
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).