98-Points by Burghound.
A beautifully complex nose combines notes of various red and dark berries with those of spice, violet and plenty of earth character. I like the sense of energy to the lilting but powerful and focused medium-bodied flavors that are underpinned by relatively refined tannins on the youthfully austere finish. 
 
100% Pinot Noir
From the lieu-dit “Grand Maupertui”
In the top section of Clos de Vougeot, near the Chateau, considered one of the finest
50+ year old vines
Indigenous yeast
De-stemmed
4-8-day pre-fermentation cold maceration
Aged in barrel (50% new)
 
Clos de Vougeot Grand Cru / clo duh voo-zho /
Entirely walled and boasting a grand château that serves as a headquarters of the local winemaking brotherhood, Clos de Vougeot Grand Cru is one of the iconic vineyards of the Côte de Nuits. 
History
Clos de Vougeot was first established by Cistercian monks in the 11th Century, with the clos (or wall) and the château added later. It is divided into 18 lieux-dits, reflecting the fact that ownership of the land was historically divided between the Cistercian monks who planted the original vines, the Roman Catholic Church, and the French crown. These divisions became less meaningful after the French Revolution, when the land was confiscated by the state and promptly sold off at auction in 1791. After a series of owners, it ended up in the hands of Julien-Jules Ouvrard – the son of Napoléon's banker, Gabriel-Julien Ouvrard.It remained in the hands of the Ouvrard family almost throughout the 19th Century, before being sold off in 1889 to local négociants. Subsequent changes in ownership have seen the land divided up considerably, and today there are more than 80 landholders in Clos de Vougeot.
Terroir
The terroir of the climat is indeed varied, with an array of different soils and aspects, depending largely on the slope. The highest part of the vineyard has the best terroir, with vineyard soils made up of free-draining, pebbly limestone.
 
Georges Noellat
They say, "Burgundy must be in Maxime Cherulin's blood". Though the young vigneron grew up in Champagne, he quickly adapted to the Bourgogne "mindest" when he took over the famed domaine at just 20 years of age. Before Maxime's takeover, Georges Noellat sold their produce to Negociants like Drouhin and Jadot. Now, with the young vigneron at the helm, the Domaine produces wines of stunning elegance utilizing soft infusion techniques and ample oak aging.
 
Georges Noëllat was the nephew of Charles Noëllat, who was once the proprietor of one of Vosne's greatest domaines. This domaine significantly contributed to Domaines Jean-Jacques Confuron and Hudelot Noëllat and even formed most of Domaine Leroy. As of 1990, Domaine Georges Noëllat sold its production to Jadot and Drouhin for 20 years. Enter 20-year-old Maxime Cheurlin in 2010, who consequently took over the management of the estate from his grandmother. Cheurlin grew up in Champagne, but it seems Burgundy wine is truly in his blood as he is a nephew of the Jayer family and a cousin of Emmanuel Rouget's sons. Thus, he complemented his winemaking studies at the Lycée du Viticole in Beaune with stages at Domaine Emmanuel Rouget and Domaine Gros Frère et Soeur in 2009.
Small but mighty, the 5.5-hectare domaine includes some of the most profound terroirs of Vosne Romanée and northern Nuits St Georges. Maxime inherited a large proportion of old vines that he intends to preserve, requiring special attention and care. The viticultural approach is thus lutte raisonnée, and treatments are only implemented in response to an imminent threat.
Even early in his winemaking career, Maxime has already earned a reputation for his elegant style. Grapes are hand-harvested, 100% destemmed (except in a few rare cases where up to 30% of stems may be included), and cool macerated for a few days before fermentation begins (native yeasts only). Maxime prefers "infusion" to extraction, so punch downs are rare and gentle. Deeming that the intensity of his terroirs can stand up to new oak, he uses 30 to 100% depending on the appellation and vintage. Aging lasts 14 to 20 months, and the wines are bottled generally without fining or filtration.