Chambolle Musigny

From 1990 to 2010, every bottle produced at Domaine Georges Noëllat was sold in bulk to Jadot and Drouhin — meaning the entire estate reputation visible today was constructed from scratch by Maxime Cheurlin, grandson of Marie-Thérèse Noëllat, beginning at age twenty with his inaugural 2010 harvest.

That lineage runs deep: Cheurlin is a blood relative of the Jayer family and a cousin of Emmanuel Rouget's sons, placing him at the genetic and philosophical centre of Vosne-Romanée's most widely known winemaking tradition.

Chambolle-Musigny's argilo-calcaire soils — clay-limestone delivering drainage and aromatic lift from the limestone fraction, concentration from the clay — are worked entirely by hand under lutte raisonnée, with no insecticides or chemical fertilisers. Yields

are held to approximately 25 hl/ha, well below appellation norms, concentrating the village's characteristic floral and red-fruit register without sacrificing transparency.

In the cellar, grapes are 100% destemmed, cold-soaked with native yeasts only, and fermented via Cheurlin's signature 'infusion' method — punch-downs rare and deliberately gentle to avoid extracting harsh tannin. French oak aging runs 14–20 months at approximately 30% new oak for village-level wine.

The defining technical transgression: the cellar is actively cooled to delay and slow malolactic fermentation, a practice adopted from around 2017 that critics including Allen Meadows credit with adding precision and structural complexity. Bottled unfined and unfiltered.

The 2022 vintage shows fine intensity and refinement; drink from 2026 through 2033.