Domaine Hudelot-Baillet is a much-admired domaine of Chambolle-Musigny, Burgundy. The vineyards of the domaine are treated according to sustainable principles without having been certified yet.

Dominique Leguen is the winemaker in charge. His style is characterised by a genuine blend of pure, floral scents and fruit delineation. A vigneron to watch, according to his neighbours.

Top wines of Domaine Hudelot-Baillet are Chambolle-Musigny Bonnes Mares Grand Cru, Chambolle-Musigny Premier Cru Les Cras, and Chambolle-Musigny Premier Cru Les Charmes. The Bonnes Mares 2012 scored 95-97, Chambolle-Musigny Premier Cru Les Cras 2012 scored 93-95, and Chambolle-Musigny Premier Cru Les Charmes 2018 scored 93+ by the Wine Advocate.

Robert Parker’s tasting notes on the Chambolle-Musigny Bonnes Mares Grand Cru 2012: “The 2012 Bonnes-Mares Grand Cru comes from a 0.29-hectare parcel of 70-year old vines that this year yielded just two barrels, one of them new. It has a very perfumed, quite floral bouquet with crystalline, red berry fruit intermingling with rose petals and just superb delineation. The palate is medium-bodied with very fine fruit concentration on the entry (black cherries, blueberry and raspberry) with supple yet fine tannins. It fans out wondrously towards the finish that is surfeit with energy and mineralite. This is a superb Bonnes-Mares – though it will be difficult to find!”

Domaine Hudelot-Baillet is managed by Dominique Leguen.

The domaine was founded in the 1970s by Paul Hudelot. In 1981, his son, Joel Hudelot, succeeded and founded with his wife, Chantal Baillet, Domaine Hudelot-Baillet. In 2004 Joel Hudelot retired, and his son-in-law, Dominique Leguen, took over the reins of the domaine. However, Dominique Leguen joined the domaine in 1998.

In 2016 the cuverie was renovated, and the barrel cellar was extended.

The vineyards of Domaine Hudelot-Baillet are treated according to sustainable principles without having been certified yet. Nevertheless, Dominique Leguen has adopted several organic methods. For example, since 1990, the soils have been regularly ploughed to avoid the usage of weed killers and restore the earth's micro-organic richness.

The harvesting is carried out by hand and, preferably, after grapes achieve phenolic ripeness.

In the winery, the grapes are destemmed and given a cool pre-maceration for a week; in addition, punching down is applied. Fermentation is carried out with minimal intervention. Depending on the vintage, maturation in oak barrels lasts from 12 to 18 months.

The percentage of new oak is reduced: 20 percent of new wood is used for the village wines, 30 percent for the premiers crus, and 50 percent for the Bonnes Mares.