Joel Hudelot-Baillet took over from his father Paul Hudelot in 1981, the domaine having originally been established several years earlier. Joel retired in 2004, making way for his son-in-law Dominique Leguen, originally a Breton, who had been working at the domaine since 1998. The domaine has come forward by leaps and bounds since. Everything is now bottled at the domaine, from lower yields in vineyards looked after on the lutte raisonée system. The grapes are sorted before being destemmed, but not crushed, then given a cool pre-maceration for around 8 days. Dominique Leguen starts with punching down but thereafter moves to pumping over, and also likes to use a delestage which he feels is good for extracting tannins from the skins rather than the pips. The premier and grand cru wines receive 50% new oak and 50% one year old barrels. Big strides have been made since the change of generation. The wines are now relatively deep coloured, full of fruit, powerful, yet still fine. Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.