Description
The father and son team of Patrick and Michel Mallard jointly run the estate, which is named for Michel’s grandfather. They own an impressive 27.17 acres of vines on the hill of Corton and the surrounding villages of Ladoix, Aloxe-Corton and Chorey-lès-Beaune – including four exemplary Grand Crus.
For five generations Domaine Michel Mallard has been producing gorgeous wines in the Côte de Beaune, and virtually no one on these shores has ever encountered the wines. By way of introduction, then, here are a few quotes from the world’s leading Burgundy authority:
“The Mallard wines are really quite good and almost completely unknown outside of Burgundy. I was impressed with what I found … indeed Mallard is now one of the best domaines in Ladoix. I would observe that the quality at this domaine has skyrocketed in recent years and as the scores and comments confirm, not just for the reds, as the whites offer excellent quality and value.” Allen Meadows, Burghound
In the winemakers words: In the winery, hands are busy at work around the sorting table, removing any grapes affected by potential foes of the vine such as botrytis cinerea fungus, downy mildew, powdery mildew, hail, or scalding etc. De-stemmed grapes and whole clusters are stacked in stainless steel vats or wooden casks. We don’t like to interfere too much in the wine-cellar; we prefer nature to take its course and produce its own vintage. It is a time where we need our senses to be fully alert: we listen, observe, feel, touch and taste this organic matter during its transformation. After about a week of maceration, the fermentation process begins. At the beginning, we prefer to do “punching of the cap” to gently extract the liquids, and at the end of fermentation; we perform pumping over to adjust the tannin structure of the wine. The wine is then drawn off and some of the pressed grapes are added to this juice. Once assembled, the cuvée is placed in French oak barrels.
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