The family owned Domaine Méo-Camuzet is in Vosne-Romanée. In 1989, Jean-Nicolas joined his father after studying winemaking in Burgundy and a stint in the USA . With his father Jean Méo and well-respected Henri Jayer as his mentors, Jean-Nicolas experimented with different winemaking techniques and eventually developed his own style. He prefers de-stemming as opposed to whole bunch fermentation although he may include around 10% of stems during fermentation. Grapes are cold-soaked at around 15ºC for a few days prior to fermentation in cement or stainless-steel tanks at up to 30ºC, then warm-soak for a couple of days before pressing for more extraction. Depending on the fruit structure, each wine is aged with different wood regime. Today , the domaine produces 25 wines, including Grands Crus and Premiers Crus form the region.
Unlike Burgundy, Oregon has a wet spring but dry summer. There are also differences in the soil, clones and working attitude. Burgundian is more intuitive whereas Oregonian is more technical. Jean-Nicolas was humble to admit that he also has to learn from his US colleagues.
Running two wine estates thousands of kilometres apart and with harvests pretty much at the same time is not easy. Jean-Nicolas said he is lucky that he can rely on resident winemaker Tracy Kendall. He goes to Oregon around four times a year and definitely at harvest. Burgundy harvest is compact and shorter so he is able to catch the end of Oregon harvest, which spreads over a longer period of time.