Domaine George Noellat

Domaine Georges Noëllat is a small wine estate of approximately 5.5 hectares, located on the edge of the iconic village of Vosne-Romanée. At the back of the estate, they have built a greenhouse with a breathtaking view of the legendary La Tâche vineyard. Not every backyard boasts such a stunning view.

The estate owns vines in some of Burgundy’s most renowned and sought-after vineyards, such as Les Beaux Monts, Échezeaux, and Grands Échezeaux. These exceptional terroirs are enhanced by old vines with deep roots that optimally benefit from the limestone-rich soils.

In 2010, at just 20 years old, Maxime Cheurlin Noëllat was asked by his grandmother to take over the family business. It quickly became clear that Maxime had an extraordinary talent for winemaking. With boundless ambition and passion, he put the estate on the map in no time. By now, the term “talent” seems a bit outdated; Maxime is recognized as an experienced winemaker who has brought Domaine Georges Noëllat to the pinnacle of Burgundy.

Winemaking runs in Maxime’s blood. Although he grew up in the Champagne region, the Noëllat family is one of the few historic families of Vosne-Romanée, making wine in the region since 1780. The family tree includes iconic winemakers like Charles Noëllat, the nephew of Georges Noëllat. Charles owned an eponymous estate that made significant contributions to Domaines Jean-Jacques Confuron and Hudelot-Noëllat. Eventually, Domaine Charles Noëllat was sold in 1988 to the Leroy family, whose vineyards now form the heart of Domaine Leroy.

Maxime is also related to the famous Jayer dynasty, and the sons of Emmanuel Rouget are his cousins. During his studies at the Lycée Viticole in Beaune, he gained experience at Domaine Emmanuel Rouget and interned at Domaine Gros Frère et Sœur. With such connections and mentors, it’s no surprise that Maxime aims to compete with the greatest names in the wine world.

After taking over the family estate, Maxime got to work with great energy. He places a strong emphasis on preserving the old vines and works largely organically, deviating from this only in exceptional cases, following the principles of lutte raisonnée. The grapes are hand-harvested and usually fully destemmed, although he occasionally employs whole-bunch fermentation.

In the cellar, Maxime keeps the temperature cooler than before, slowing down malolactic fermentation. Fermentation then takes place with native yeasts. The wines are aged for 14 to 20 months in French oak barrels, with the proportion of new wood varying by year and appellation. Believing that his terroir can handle the use of new oak, he uses between 30% and 100% new wood. Finally, the wines are bottled unclarified and unfiltered.

The result is a collection of terroir-driven wines with a pure, elegant style. Allen Meadows of Burghound describes the wines as “delicate” and beautifully balanced, with a clear expression of their origin. What once seemed surprising—that such a young winemaker could seemingly produce great wines out of nowhere—Maxime has now proven to be anything but coincidental.