- One of the highest-rated Burgundies from the top vintage of 2020
- Aromatic intensity meets weightless elegance on the palate
The elegance and refinement of Grands Echezeaux meets the spicy fruitiness of Georges Noellat, reminiscent of Henri Jayer! A showstopper! Neal Martin has rated the Grands Echezeaux 2020 at 96-98, which ensures a top ten place that opens up this exceptional Pinot Noir to new fans. The quality is even better than in 2019. The oak toasting has been reduced, but the ageing time in barriques has been extended. It is even more concentrated than in 2019, but also has an ethereal finesse.
Georges Noëllat is a traditional winery in the heart of Vosne-Romanée, whose eventful history and prominent locations date back to the early 20th century. The estate was founded by Georges Noëllat, nephew of Charles Noëllat, and today encompasses some of the most renowned parcels such as Grands Échezeaux, Échezeaux and Les Beaux Monts, including many old vines planted before the Second World War.
Maxime Cheurlin has been at the helm since 2010, taking over the reins from his grandmother Marie-Thérèse Noëllat at the age of just 20. Cheurlin comes from a renowned winemaking family: his father is a champagne producer, and he himself completed his training in Beaune, Burgundy, gaining valuable experience with renowned neighbours such as Emmanuel Rouget (a relative) and Domaine Gros Frère et Soeur.
Maxime represents a new generation of winemakers who vinify Burgundy wines with great sensitivity and respect for the terroir. His signature style is characterised by pure fruit, elegance and transparency – his motto is: as little intervention as necessary to bring out the origin and character of the wines to the fullest.
The grapes are harvested by hand, selected and, in most years, completely destemmed. The wine is aged in French oak, with 30–100% new wood depending on the appellation – but always in such a way that the wood aroma never dominates. For the 2020 vintage, he is using barrels with even less toasting and extending the ageing period in oak. This makes the Pinot Noirs even silkier on the palate.
The winery works sustainably and as ecologically as possible. In the cellar, Maxime prefers spontaneous fermentation with natural yeasts, “infusion” instead of vigorous extraction and very gentle vinification; the wines are usually bottled unfiltered and without fining.
