Domaine Talmard

Domaine Talmard

Gérald Talmard, cousin of Mallory at Cave Talmard, produces a very small range of wines from 17 ha of vineyard in the village of Uchizy, in the northern Mâconnais. Gérald’s philosophy has always been to keep things simple and to emphasise the pureness of the wines. The Mâcon-Uchizy is made from 100% Chardonnay and fermented entirely in tank.

Maçonnais
FRANCE

Independent winemaker and winemaker in Uchizy near Tournus in Saône-et-Loire

Domaine Gérald Talmard estate created on September 1, 1997 in the heart of the Burgundy vineyard, on stony soils on gentle slopes, rich in limestone and clay.

Gérald Talmard winery certified High Environmental Value and with a family experience in vine cultivation.

Viticulture

Located near Mâcon, Feillens and Cluny, the estate has evolved over past generations and centuries. Thanks to his family’s experience in the cultivation of vines, since 1645, they have acquired know-how, both in winemaking (since 1975) and in vines. Experience that they question regularly, over the years. Since 2013, their domain has been certified HVE (High Environmental Value): – Improvement of biodiversity (lead hedges, uncultivated grasslands). – 30% reduction in fertilizers and plant protection products (organic and non-organic). – Rainwater recovery and installation of photovoltaic panels to limit energy resources.

Winemaking

The year 1975 was the first vintage vinified by Philibert. Since then, we have always vinified our wines with care and with respect for the product. Gérald arrived on the estate in 1997 after his studies and several internships in various regions of France (Chablis, Provence, Val de Loire), I learning the potential and nature of the wine they can produce. He preferred to orient vinification to develop the fruity and floral side of the Chardonnay grape variety, a chameleon grape variety that will express itself in different ways depending on the soil on which it lives. Currently, he wines with indigenous yeasts, specific to their vineyard, with temperature control to allow as much compound as possible to form during fermentation. They only use natural products (SO2 from quarry and not from petrochemicals). They also do not make so-called “allergenic” products. Once the fermentations are completed, in the winter, the tanks are removed to eliminate “leeds” (natural deposit of dead yeasts and bacteria,…). Then, the wines remain in the tank until they are prepared for bottling. This is done throughout the year, according to stock needs. Their wines, Mâcon-Uchizy and Mâcon-Chardonnay, will be kept for about 5 years under suitable conditions.

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