DOMAINE HUDELOT NOELLAT

DOMAINE HUDELOT NOELLAT

CHAMBOLLE-MUSIGNY
Owner:
Charles Van Canneyt
The Hudelots are an ancient Burgundian family whose ancestry can be traced back to Chambolle since before the French Revolution. Founded in 1964 by Alain Hudelot, the domaine grew in 1978 with the addition of vines owned by his wife Odile Noëllat (granddaughter of Charles Noëllat). In 1988, the Noëllat domaine was divided into three: Lalou Bize-Leroy acquired half for the Leroy domaine, with the remaining half being shared by Charles, Odile and Jean-Jacques Confuron. It is a fine domaine, some ten hectares in area, home to a host of prestigious appellations, however small the surfaces involved.
DOMAINE HUDELOT NOELLAT


The change of generation that occurred in 2008 when Charles Van Canneyt succeeded his grandfather Alain did not fundamentally change the domaine’s style. As Charles says: “My grandfather always wanted to let the terroir speak, and I follow that guiding line. I haven’t made any drastic changes since I started here, just a few small adjustments; I don’t want to be too interventionist, I let the terroir speak, revealing the characteristics of each climat and trying to make judicious use of wood.” By decreasing the yield, being more selective, and applying meticulous wine-growing techniques that respect the typicity of the terroirs, and also by his work on the vineyards, Charles has unquestionably moved the domaine up to a new level.

The domaine consists of almost 10 ha of fine vineyards. With vineyards holdings being some of the most prestigious in Burgundy, the estate is one of the rare to produce both Richebourg (28 ares) and Romanée Saint-Vivant (47 ares) alongside with Romanée-Conti and Leroy. The grapes for the Clos de Vougeot come from two rocky parcels of old vines in the northernmost section of the vineyard – one on the left of the Château and the other on the right. Additionally, they own some 1er Cru Vosne-Romanée Malconsorts.
Vine age is kept high by systematic grubbing up and replanting. Most plots are of old vines, averaging well over 50 years, with his holdings of Romanée Saint-Vivant and the premier cru “Les Suchots” dating from 1920.
In the cellar, fermentation proceeds with natural yeasts, and is allowed to reach 32 degrees before the must is cooled to 25 degrees. The grapes are 100% destemmed then vinified in concrete tanks. The total cuvation generally lasts 15-24 days. Ageing for 12 to 18 months in oak barrels. A mixture of oak barrels – both forests and tonnelliers - is employed, although the majority is low-toast Allier from François Frères. 100% new oak will be used for the Grands Crus, 2/3 for 1er Crus and 1/3 for villages. The wines are racked once and bottled without fining or filtration.