Meo Camuzet 2005 Richebourg

Meo Camuzet's 2005 Richebourg is a testament to the excellence of this legendary estate and the exceptional quality of the vintage. With its deep, intense ruby color, it immediately commands attention in the glass. The nose is expressive and complex, offering an enticing bouquet of ripe red and black fruits, including cherries, raspberries, and blackberries, complemented by notes of violet, rose petals, and exotic spices. On the palate, the wine is full-bodied and opulent, with velvety tannins and a luxurious texture. Flavors of dark fruit, licorice, leather, and earth are beautifully balanced, leading to a long, lingering finish that leaves a lasting impression. Despite its maturity, the wine continues to display remarkable harmony and finesse, promising decades of enjoyment for those fortunate enough to try it.

Robert Parker - (94-95) Points

"Meo’s 2005 Richebourg leads with lovely, invigorating fresh black raspberry and cassis character, with saline and iodine notes. Palate-saturating and bright, this is surprisingly dominated by the very primary, juicy fresh fruit end of the spectrum and saline minerality, leading to a long, mouth-watering, if not particularly layered finish. The sense of extract and fine tannins are obvious. The wine just needs time – and even a few weeks to recover from the racking and assembling would probably have made a significant contribution to its showing today."

Antonio Galloni - 96+ Points

"The 2005 Richebourg Grand Cru from Méo-Camuzet has a dark ruby colour. The bouquet is effervescent: more black than red fruit, quite floral with stunning delineation. Behind the fruit lie subtle scents of wet limestone and a little tobacco. The palate is supremely well defined; backward and powerful. This is an instance where vineyard and vintage combine to create a behemoth that is going to need another decade before reaching its drinking plateau. It is a saturnine Richebourg at the moment, ferociously backward and yet instinct tells me this is destined to be wondrous once it finally reaches its drinking plateau. Give it another decade. Tasted at Taillevent restaurant in Paris."