Cave Talmard

Cave Talmard

Since 1997 Mallory Talmard and her husband Benjamin have continued to uphold basic tenets for producing excellent wine at their 30 ha estate, passed down from Mallory’s father Paul; ripe fruit from top vineyard sites, fermented in stainless steel with non-inoculated yeasts and at cool temperatures. The result? Pure, fruit driven wines that are fresh and well balanced and that still represent some of the best values in the Mâconnais today.

Maçonnais
FRANCE

Talmard Wines , a family Story

Already in the 17th century, there was mention of the surname Talmard in the wine year nails of the time. From generation to generation the owners have succeeded one another bringing one after the other their tenacity and know-how.

Thus, through fairs and exhibitions, Talmard Wines have acquired a solid reputation that has never been denied. In 1997, Paul Talmard passed the baton to his daughter Mallory and his son-in-law Benjamin, who successfully succeeded him.

Competence and love of the vine are always the key words of the Talmard family. In 14 years, the couple has been able to make the Uchizy company prosper: on the 40 hectares of the winery, winemaking has increased from 150,000 to more than 300,000 bottles.

Viticulture

Our vineyards are located in Southern Burgundy in the villages of: Uchizy (14 hectares), Chardonnay (5 hectares), Montbellet (7 hectares), Farges-lès-Mâcon (4 hectares), and Tournus (1 hectare). All of our vineyards are planted with Chardonnay grapes with low, controlled yields of 68 hl/ha. The complexity, minerality and fruit notes of our wines are due to the fact that the vines are planted in 4 different villages. The complexity of our terroirs produces cuvees which are referred to as “climat”: Mâcon Montbellet “La Bergerie” (10,000 bottles), is a fresh and mineral wine which makes a wonderful accompaniment for shellfish. Mâcon Chardonnay “Presse Silencieuse” (5,000 bottles) from a yield of 40 hl/ha from 50 year old wines. These were grafted and planted by our grandfather, Joseph Talmard. The result is a rich, honeyed wine which makes a wonderful accompaniment for chicken, fish in sauce, frogs’ legs and snails, etc

Winemaking

The harvest is a decisive time in the life of the wine estate. It requires an expertise which can only be acquired through long experience. First of all, grape samples are taken in order to test their maturity. When this has been reached, it’s time to start harvesting. The greater the maturity, the more concentrated are the wines. Harvesting is done mechanically at a rate of 2 to 3 hectares per day. The harvesting machine allows us great flexibility in our work over the harvesting period. In 2003, for example, when the heat wave was raging, we harvested at night to avoid bringing in warm grapes. The grapes are then transported very quickly to the cellars in stainless steel tipper trucks and tipped into pneumatic presses to begin pressing, a stage which is decisive and adapted for each harvest. When making our white wines, the must obtained from direct pressing must first of all be clarified. The fermentation can then begin. For this, we prefer to use natural yeasts. Fermentation lasts between two and four months, at a temperature between 10°C and 18°C. After several technical stages (chilling, filtration…), the wines are bottled as soon as possible to allow them to develop before being sold.

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