WELCOME TO TXANTON
A company engaged in the importation, distribution and retailing of fine wines, premium foods and exclusive accessories. Operations are handled through the hub in Makati City where you can find a premium shop with Spanish restaurant and wine bar integrated. Txanton is considered the first jamoneria in the Philippines and it’s the ideal venue to immerse in learning about jamón iberico.
Winery: Domaine Alain Hudelot-Noellat
Country / Region: France / Burgundy - Cote de Nuits
Date Winery was established: 18th Century (Officially in 1962)
Grape Variety: Pinot Noir
Year the vintage was first released: 1959
Alcohol Content / Volume: 13% - 13.5% / 750ml
Ratings: 93-96 pts. Inside Burgundy
Decanting Time: Decant for at least 1 hour. Serve at 16 - 18°C
Our suggestion for decanting time is based on bottles we tried at Txanton in 2024. We guarantee that Txanton stocks are imported and maintained in proper storage within the correct temperature and humidity suitable for wine.
Good to Know: Known for their high quality Pinot Noir from some Burgundy's best vineyard site, Hudelot Noellat traces its origins long before the French Revolution. The domaine's reputation for their old aged vines, maintained via methodical replanting has led to their vines' average age reaching more than 50 years. Several of their vineyard plantings also date back all the way to 1920, including some of their parcels in Romanée-Saint-Vivant.
Officially established in 1962 by Alain Noellat, the domaine's holdings and lands increased upon Alain's marriage to Odile Noëllat in the 1970's. Today, the estate has approximately 10 hectares (24 acres) of vineyards with plots in four villages: Chambolle Musigny, Vougeot, Vosne-Romanee and Nuits Saint Georges. They also possess parcels of vineyards in 15 different designated sites. Their most prestigious Pinot Noir wines come from the Grand Cru sites of Richbourg, Romanee Saint Vivant and Clos de Vougeot. Today, Alain Noellat's grandson, Charles van Canneyt, runs the estate alongside cellarmaster Vincent Munier.
The Alain Hudelot-Noellat Les Beaumonts wine undergoes a manual harvesting and sorting process with 80% destemming. The grapes are punched down during fermentation and fermented using only indigenous yeasts. The wines are neither clarified nor filtered and are aged for 16 months in oak barrels, 50% of which are new.
TESTIMONIALS
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