布根地 – Domaine Camus Pere & Fils – 一個堅持傳統釀酒者..至今還是爭議話題不斷…. Classic Burgundy mainstream!
Domaine Camus Pere & Fils 是一家具有歷史悠久的家族式酒莊, 位處布根地 重要的夜丘 Nuits 黃金產區著名的 Gevrey-Chambertin 村，其酒莊家族歷史最早可以追溯到西元1732年。在18世紀末期，當葡萄根瘤蚜大行肆虐歐洲葡萄園的時候，Camus 家族與當地其他葡萄酒農一樣,曾經一度想廢棄自家葡萄園，但對於葡萄酒的熱情,當葡萄根瘤蚜的災情快接近尾聲時，Hubert Camus 的父親 Joseph Camus，開始購買臨近的葡萄園和土地，組建的葡萄園面積達到18公頃，即形成了現今的規模。Hubert Camus 是布根地葡萄酒行業協會（BIVB）的首創主席，自幼便跟隨父親積極參與到葡萄園種植和葡萄酒釀造的實踐工作中。1937年是，Hubert 參與葡萄種植所迎來的第一個收穫年份。1974年，，Hubert 兵役結束後正式從父親手中接管了葡萄園。如今，Camus Pere & Fils 酒莊由Hubert 的女兒 Melle Camus 管理!
Camus Pere & Fils 酒莊總共只有六個葡萄園，占地面積共為18公頃，其中Grand Cru 特級園面積占總面積的三分之二。Camus Pere & Fils 酒莊的葡萄園分別位於（Chambertin）、（Latricieres-Chambertin）、（Charmes-Chambertin）、（Mazoyeres-Chambertin）和（Mazis-Chambertin）。酒莊因為地域的限制，雖然擁有的葡萄園不屬於認證的生物動力法管理範疇，但酒莊卻將生物動力栽培法踐行到葡萄園管理的方方面面，比如從不使用化學肥料，使用犁耕拖拉機對葡萄園進行犁田，將雜草犁進土壤裡形成天然的肥料，視葡萄藤的健康狀況使用適當劑量的波爾多液。Camus Pere & Fils 酒莊一直採用人工的方式悉心照料葡萄園，在葡萄成熟期採用人工的方式採收葡萄，同時尊重葡萄園的自然風土，讓葡萄健康自然地生長，遵守最低干預的原則。
葡萄酒的釀制上，Camus Pere & Fils 一直沿用著舊世界傳統的釀酒工藝。1965年，酒莊採用搪瓷鋼制容器代替了大木桶發酵容器，新容器在發酵過程中可調節溫度，並適當的進行空氣流通。同時，酒莊會在發酵容器的底部置入些許橡木條或橡木片，並將第一次發酵得到的自流汁置入該容器中，這些橡木條或橡木片將起到給葡萄酒添加橡木風味的作用。在發酵過程中，酒莊採用氣動淋皮翻渣工序以充分萃取葡萄皮的顏色、單寧和風味物質。之後，酒莊會將發酵好的葡萄酒置入法國橡木桶中陳釀14-18個月。Camus Pere & Fils 酒莊在釀造葡萄酒時使用新橡木桶的數量並不多，以避免葡萄酒中擁有過重的橡木風味，但在釀Chambertin 和Mazis-Chambertin 的葡萄酒時會相對較多地使用橡木桶。 Camus 至今天為止.還是一直以傳統方式來釀製葡萄酒 。Hubert Camus只遵循傳統，就如他的父親和祖父一樣。他告訴我們，”我們沒有改變任何東西，他們也不打算改變任何東西，因為改變任何東西也是沒有必要的。我們有偉大的風土條件，就讓葡萄繼續自然地成長，這便是我們需要做的一切!
By Joseph Camus established 180 years. Current head Hubert hit the Sun, now owns 16. Premium vineyard and is about 2/3 of the field consists of 8 ha. 1981-2004 long tried to INAO (Institut National des Appellations d’origine) regional representative in one of the largest landowner in gevrey. 1993 further became Director of the BIBV (Bureau Interprofessional de Vins de Bourgogne), such as thick even for the local people, is a strong man’s sense of responsibility. This Domaine is approximately 70% of production Domaine both and the rest is sold to negociant. Currently operated by Domaine Eddie’s daughter and the three-legged race.
Hubert Camus is the main stream of the classic Burgundy modality of vignerons and, about great wines are deeply respected by new generations of more conscientious.
Hubert winemaking is fairly simple. It is also during fermentation temperature control equipment, but is basically 50 years remained virtually unchanged. Healthy grapes from vines over 40 years born after harvest 100% destemmed and enters the primary fermentation of 10 from one week.
Remontage and aged one day and one time Hubert’s favorite made in 1920’s wine-presses slowly pressed does barrel aged 15 to 18 months,. Proportion of new oak barrels is average at 25% (50% for the Grand Cru).As long as it can be simple. Born in Burgundy, “Majesty of the Chambertin’ by minimizing human intervention and do one carefully and talks.
The Wines of Domaine Camus Pere & Fils ” Mazoyeres-Chambertin Grand Cru 2006 ” Offer – 3.87ha MAZOYERES-CHAMBERTIN— 瓶頸封蠟
CamusTasting Notes : If truth be told, I was anticipating disparaging this 2006 Chambertin, since the wines from this domaine have been criticized from many quarters over the years. However, there is absolutely no question that this magnum performed far above my expectations. Clear and healthy in color, it has a surprisingly youthful nose that just exudes pure “Pinote” rather than the essence of the grand cru. The palate is well-balanced with fine, supple tannins encasing a juicy core of cassis and blueberry fruit. There is certainly good structure here and while there is little evidence of sophistication, the bottom line is that this 16-year-old Chambertin is a pleasure to drink.
Their wines have been kept in the cellar for a long time, and bottles are released little by little.
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The Wines of Domaine Camus Pere & Fils ” Mazoyeres-Chambertin Grand Cru 2008 ” Offer – 3.87ha MAZOYERES-CHAMBERTIN—瓶頸封蠟
CamusTasting Notes :Smoky ruby garnet color, with a smoky black cherry and plum perfume that follows through on the palate, where it takes on some added earth and forest floor. Very smooth and harmonious, but still on the way up, with several years of development left in it. A lovely specimen of Pinot Noir in the dark fruit spectrum.
Their wines have been kept in the cellar for a long time, and bottles are released little by little.
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