Domaine Georges Noëllat is well-known for its history and vineyard holdings of unique terroirs. The estate is located in Vosne-Romané, it owns 18 hectares of vineyards cultivated according to sustainable principles. The current owner is young and forward-looking Maxime Cheurlin.

The top wines of the domaine are Grands Echézeaux Grand Cru, Echézeaux Grand Cru and Vosne-Romanée Premier Cru Les Beaux Monts. The Grands Echézeaux Grand Cru 2018 scored 95 and both Echézeaux Grand Cru 2018 and Vosne-Romanée Premier Cru Les Beaux Monts 2018 scored 94 by the Wine Advocate.

Robert Parker noted the Grands Echézeaux Grand Cru 2018: “More reserved than the Echézeaux, Cheurlin's 2018 Grands Echézeaux Grand Cru exhibits deep aromas of cherries, cassis and sweet berries complemented by hints of burning embers, espresso roast, black truffle and peonies. Full-bodied, layered and multidimensional, it's deep and structured, with considerable reserves of fruit framed by rich, powdery tannins. This is one of the most serious Grands Echézeaux I've tasted at this address, and it's unapologetically built for the long haul.”

The wines of the domaine are full of elegance, vibrance, freshness and magnificence.

Currently, the winemaker is Maxime Cheurlin who succeeded his grandmother, Marie-Thérèse Noëllat, in 2010. Maxime Cheurlin took over the reins of Domaine Georges Noëllat at the age of 20.

The history of the domaine goes back to the early 20th century and begins with Ernest Noëllat - the brother of Charles Noëllat, who runs erstwhile notable Domaine Charles Noëllat. Ernest Noëllat was succeeded by his son - Georges Noëllat, father of Marie-Thérèse Noëllat.

The vineyards of Domaine Georges Noëllat are treated according to sustainable principles. Harvesting is done manually. The grapes are totally destemmed, but some whole bunches are used in the Vosne-Romanée Chaumes, Echézeaux,** Chambolle-Musigny Feusselottes and Gevrey-Chambertin Fonteny. Before the fermentation process starts, cool maceration for a few days is conveyed. The ageing of the wine takes from 14 to 20 months. Maxime Cheurlin uses 30 to 100 percent of new oak depending on the vintage and appellation; the barrels are produced by Cavin and aren't much toasted. The wines are bottled without fining or filtration.