Charles Van Canneyt Bourgogne Chardonnay, Burgundy, France 2023
Charles Van Canneyt took over as head winemaker at the iconic Domaine Hudelot-Noëllat in Chambolle-Musigny from his grandfather Alain in 2008, and has since developed it into one of the most sought-after estates on the Côte de Nuits. In 2012, drawing on his deep network within the Burgundian growing community, he launched a négociant label under his own name — an approach modeled on the precedent of Lalou Bize-Leroy — sourcing grapes from trusted growers in the finest sites across the Côte d'Or and Chablis. Growers harvest and press according to Charles's specifications; he then collects the must and completes vinification and élevage in his own cellar. Production is deliberately micro-scale, with the Bourgogne Chardonnay serving as the entry point to a range built on terroir expression and minimal intervention.
- Winemaker: Charles Van Canneyt
- Farming: Sourced from trusted contract growers within Burgundy; farming specifications set by Van Canneyt. Indigenous yeast fermentation throughout the range.
- Variety: Chardonnay 100%
- Terroir: Bourgogne AOC, Burgundy. Sourced from estate-farmed and contracted parcels across the Côte d'Or, planted on the limestone and marl soils characteristic of the appellation's best white wine sites.
- Vinification: Grapes harvested and pressed by the grower to Van Canneyt's specifications; must collected and fermented in barrel with indigenous yeasts. Gentle extraction with careful attention to oak selection.
- Aging: Aged in French oak barrels with a low proportion of new wood, consistent with Charles's house approach of championing terroir over oak. Approximately 12–18 months élevage before bottling.
- Tasting Notes: Pale gold. Fresh and precise on the nose, with citrus blossom, ripe pear, light hazelnut, and a clean mineral thread. The palate is well-structured for the appellation level, with lively acidity, a supple mid-palate, and a clean, saline finish.
- Food Pairings: Roasted chicken, grilled white fish, fresh chèvre, leek quiche, and simple pasta with cream sauce.
Charles Van Canneyt Bourgogne Chardonnay, Burgundy, France 2023
Charles Van Canneyt took over as head winemaker at the iconic Domaine Hudelot-Noëllat in Chambolle-Musigny from his grandfather Alain in 2008, and has since developed it into one of the most sought-after estates on the Côte de Nuits. In 2012, drawing on his deep network within the Burgundian growing community, he launched a négociant label under his own name — an approach modeled on the precedent of Lalou Bize-Leroy — sourcing grapes from trusted growers in the finest sites across the Côte d'Or and Chablis. Growers harvest and press according to Charles's specifications; he then collects the must and completes vinification and élevage in his own cellar. Production is deliberately micro-scale, with the Bourgogne Chardonnay serving as the entry point to a range built on terroir expression and minimal intervention.
- Winemaker: Charles Van Canneyt
- Farming: Sourced from trusted contract growers within Burgundy; farming specifications set by Van Canneyt. Indigenous yeast fermentation throughout the range.
- Variety: Chardonnay 100%
- Terroir: Bourgogne AOC, Burgundy. Sourced from estate-farmed and contracted parcels across the Côte d'Or, planted on the limestone and marl soils characteristic of the appellation's best white wine sites.
- Vinification: Grapes harvested and pressed by the grower to Van Canneyt's specifications; must collected and fermented in barrel with indigenous yeasts. Gentle extraction with careful attention to oak selection.
- Aging: Aged in French oak barrels with a low proportion of new wood, consistent with Charles's house approach of championing terroir over oak. Approximately 12–18 months élevage before bottling.
- Tasting Notes: Pale gold. Fresh and precise on the nose, with citrus blossom, ripe pear, light hazelnut, and a clean mineral thread. The palate is well-structured for the appellation level, with lively acidity, a supple mid-palate, and a clean, saline finish.
- Food Pairings: Roasted chicken, grilled white fish, fresh chèvre, leek quiche, and simple pasta with cream sauce.