AUSTRALIA’S HOME OF THE FINEST FRENCH WINES - DIRECT IMPORT ONLY

Charles Van Canneyt - Gevrey-Chambertin 2016

Charles Van Canneyt - Gevrey-Chambertin 2016

Create a free account view pricing and place orders

Create Account Sign In

This Gevrey-Chambertin is all in velvet, balanced and powerfull.

Having helmed the iconic Domaine Hudelot-Noellat since 2008, Charles Van Canneyt is well known among burgundy connoisseurs.  Charles is Alain Hudelot’s grandson and a very talented and skilled winemaker in his own right. Through his extensive network of Burgundy’s finest growers, Charles sources excellent grapes. By style, it’s aligned with the family wines, pure and terroir transparent.

The Gevrey-Chambertin has a delicate nose that gives way to an array of red fruits flavours, red cherry, rose petals, plum and spices.

On the palate, a great sense of finesse delivers a lovely density, silky tannin structure and a lingering finish. It can be paired with game, charcoaled beef or cow cheese. It can be decanted for 25 minutes before serving or cellared up until 2026+. 100% Pinot Noir.

"A very classy Gevrey-Chambertin with enough concentration to remind us of its complexity. The balance is perfect and it's highly enjoyable now."

Charles Van Canneyt buys must through an enviable network of top quality growers. His aim is to work with likeminded vignerons, who are respectful of their soil and who have exceptionally well-located vineyards. After being pressed, the wine is collected to be aged in Charles’ cellar. Maturation is undertaken in French oak barrels with 20% new oak for twelve months.

What we say

"A very classy Gevrey-Chambertin with enough concentration to remind us of its complexity. The balance is perfect and it's highly enjoyable now."

Technical notes

Charles Van Canneyt buys must through an enviable network of top quality growers. His aim is to work with likeminded vignerons, who are respectful of their soil and who have exceptionally well-located vineyards. After being pressed, the wine is collected to be aged in Charles’ cellar. Maturation is undertaken in French oak barrels with 20% new oak for twelve months.