Domaine Mallory et Benjamin Talmard – Macon
The Talmard family have been vignerons in the Macon since the 17th century.
In 1997 Paul Talmard turned over responsibility for the family estate to his daughter Mallory and her husband Benjamin. Under their management, production has increased from 150-260,000 bottles per year in their state of the art facility.
The estate has 31 hectares of vineyard in the villages of Uchizy, Chardonnay, Montbellet, Fargues-les-Macon and Tournus.
The vineyards are harvested by machine at the peak of quality and yields are limited to 68 hectolitres per hectare.
Fermentation and elevage are done in temperature controlled stainless steel tanks to preserve the purity and brightness of the fruit.
Fermentation is done with all natural yeast and lasts 2-4 months.
The wines are call kept sur lie with batonage every two weeks for 6 months for richness and texture.
The result is great purity of Chardonnay fruit expressed as apple, pear and quince. Fresh and aromatic, with hints of limestone minerality from the soil, this is a lovely example of fresh, clean, unoaked Chardonnay.
Maine: National Distributors
New Hampshire: Vinilandia
Vermont: Vermont Wine Merchants
Massachusetts: Arborway Imports
Rhode Island: Wine Bros
New York: Maximum Wine
New Jersey: Maximum Wine
Illinois: Louis Glunz Wines
Michigan: Crush Distributors
Montana: Eagle Beverage
Family-run estate with vineyards in the village of Chardonnay in the Cote Maconnais
All stainless steel with 6 months lies contact for richness and texture pure, bright apple, pear and quince fruit with a crisp, clean finish and a refreshing line of minerality from the limestone in the spoil
Great example of un-oaked Chardonnay