Domaine Hudelot-Noellat: Assortment Overview
Domaine Hudelot-Noellat's trump card lies in its century-old vines, planted on the finest Premier and Grand Cru sites of Vosne-Romanée. The domaine was founded in 1962. Charles van Canneyt, a representative of the new generation, has transformed the domaine from an understated regional player into one of the most prestigious Burgundian wineries, comparable to Domaine Leroy.
Today, most of the wines are destined for export. Consequently, securing a contract with such an estate is a significant achievement. To drink Pinot Noir from Domaine Hudelot-Noellat is to hold the key to understanding the essence of cult Pinot Noir. The Romanee-Saint-Vivant, made from century-old vines, is a prized target for collectors and connoisseurs alike.
Vinification follows a classic approach with minimal intervention. Each grape contains its own wild yeasts, which contribute distinct characteristics to the wines during fermentation. The use of new oak remains subtle: 20% for village wines and up to 50–60% for Grand Cru.
Grands Crus
1. Richebourg
Grape Variety: Pinot Noir
Vineyard Area: 0.29 hectares
Orientation: East-facing
Soil Composition: Calcareous limestone
Color: Red
Annual Output: Approximately 1,400 bottles
Winemaking Details:
80% of the grapes are destemmed
Fermentation includes regular punch-downs
Indigenous yeasts are used exclusively
No clarification or filtration
Aged for 16 months in oak barrels, with 50% being new barrels
This small vineyard plot yields wines that demand extended cellaring, often requiring ten years or more to reach their full potential. The vineyard’s limestone subsoil plays a crucial role in shaping its wines.
2. Romanée-Saint-Vivant
Grape Variety: Pinot Noir
Vineyard Area: 0.48 hectares
Orientation: East-facing
Soil Composition: Calcareous limestone with a 90 cm clay-rich top layer
Color: Red
Annual Output: Around 2,400 bottles
This vineyard benefits from a distinct combination of deeper soils and a hillside location. The geological diversity, including clay and limestone, contributes significantly to its character.
3. Clos de Vougeot
Grape Variety: Pinot Noir
Vineyard Area: 0.69 hectares
Orientation: East-facing
Soil Composition: Calcareous limestone
Color: Red
Annual Output: Approximately 3,600 bottles
Winemaking Details:
80% of the grapes are destemmed
Indigenous yeasts are used for fermentation
Regular punch-downs during fermentation
No clarification or filtration
Aged for 16 months in oak barrels, with 50% being new
The vines, averaging 60 years of age, provide wines with a robust structure, reflecting the unique characteristics of the Clos de Vougeot appellation.
Premiers Crus
4. Vosne-Romanée Les Malconsorts
Grape Variety: Pinot Noir
Vineyard Area: 0.14 hectares
Orientation: East-facing
Soil Composition: Calcareous limestone
Color: Red
Annual Output: Around 300 magnums
Winemaking Details:
80% of the grapes are destemmed
Indigenous yeasts are used for fermentation
Regular punch-downs during fermentation
No clarification or filtration
Aged for 16 months in oak barrels, with 50% being new
With vines about 70 years old, this plot produces wines of notable depth and complexity, shaped by its precise viticultural practices.
5. Vosne-Romanée Les Suchots
Grape Variety: Pinot Noir
Vineyard Area: 0.46 hectares
Orientation: Mixed (one east-facing plot and one south-facing plot)
Soil Composition: Calcareous limestone
Color: Red
Annual Output: Around 2,500 bottles
Winemaking Details:
80% of the grapes are destemmed
Indigenous yeasts are used for fermentation
Regular punch-downs during fermentation
No clarification or filtration
Aged for 16 months in oak barrels, with 40% being new
This vineyard features vines over 100 years old, which contributes to the wine’s balance of structure and refinement.
6. Vosne-Romanée Les Beaumonts
Grape Variety: Pinot Noir
Vineyard Area: 0.32 hectares
Orientation: East-facing, across two plots
Soil Composition: Calcareous limestone
Color: Red
Annual Output: About 1,900 bottles
Winemaking Details:
Manual harvesting and sorting
80% of the grapes are destemmed
Indigenous yeasts are used for fermentation
Regular punch-downs during fermentation
No clarification or filtration
Aged for 16 months in oak barrels, with 50% being new
Vines around 60 years old produce wines known for their intensity and mineral-driven character.
7. Chambolle-Musigny Les Charmes
Grape Variety: Pinot Noir
Vineyard Area: 0.21 hectares
Orientation: East-facing, across two plots
Soil Composition: Calcareous limestone
Color: Red
Annual Output: Roughly 1,200 bottles
Winemaking Details:
Manual harvesting and sorting
80% of the grapes are destemmed
Indigenous yeasts are used for fermentation
Regular punch-downs during fermentation
No clarification or filtration
Aged for 16 months in oak barrels, with 40% being new
The vines, averaging 55 years of age, contribute to the complexity and character of the wines from this site.
8. Nuits-Saint-Georges Les Murgers
Grape Variety: Pinot Noir
Vineyard Area: 0.68 hectares
Orientation: East-facing
Soil Composition: Calcareous limestone
Color: Red
Annual Output: Around 4,000 bottles
Winemaking Details:
80% of the grapes are destemmed
Indigenous yeasts are used for fermentation
Regular punch-downs during fermentation
No clarification or filtration
Aged for 16 months in oak barrels, with 30% being new
Vines approximately 40 years old provide a solid structure to this wine.
9. Vougeot Les Petits Vougeot
Grape Variety: Pinot Noir
Vineyard Area: 0.54 hectares
Orientation: East-facing
Soil Composition: Calcareous limestone
Color: Red
Annual Output: Approximately 3,000 bottles
Winemaking Details:
Manual harvesting and sorting
80% of the grapes are destemmed
Indigenous yeasts are used for fermentation
Regular punch-downs during fermentation
No clarification or filtration
Aged for 16 months in oak barrels, with 30% being new
With vines around 40 years old, this plot produces wines with a distinctive mineral character, reflecting the specific terroir of Vougeot.
This summary outlines Domaine Hudelot-Noellat’s dedication to precision in viticulture and winemaking, showcasing the diversity of their terroirs through focused techniques and thoughtful vineyard management.