A fine, well-balanced white Burgundy with a delicious buttery roundness and tangy flavours of oranges and lemons. It has not been aged in oak so has a particularly fresh, fruity character
Cellar Notes
Drink now
Food
Sausage and mash
Producer Notes
Talmard wines come from a long history of wine growers.
In the XVIIth century the name of Talmard can be found in registers pertaining to wine culture.
One after the other, generations of vineyard owners have brought their knowhow and pugnacity.
By word of mouth, from wine fairs to exhibitions, Talmard’s vintages have gained a strong reputation.
Paul, who has been running the business since 1973, transmitted his love and care of vineyards together with his knowhow to his daughter Mallory and her husband Benjamin in 1997.
Figures talk for themselves: 14 years later production went from 150 000 bottles to 260 000 bottles and the domain from 17 to 30 ha (42 to 74 acres).
Winemaking Notes
A sample of the grapes are tested in order to check the ripening. When considered to be at its maximum it's time to harvest. By waiting for the highest maturity the wines offer a maximum concentration. Mechanical harvesting, allowing 2 to 3ha per day and allows the flexibility to adapt to the weather conditions.
After the grape pressing, begins a strong cleansing process in order to obtain the clearest juice possible before fermentation. During the first stage of fermentation natural yeast from the vines are stimulated with controlled micro oxygenation. a very slow alchoholic fermentation, up to 4 months, develops all sorts of subtle aromas. at the end of this first fermentation starts the malo-loactic fermentation on a slightly sweet base yet controlling the lowest possible content of volatile acids. When ready, a quick drawing off process is done, with minerl clarifying and cold precipitation of tartar. Filtration and bottling will happen as soon as possible in order to let the wines evolve before being sold.
