Private Collection - A Decade of Domaine Michel Mallard et Fils: Ready to drink Premier and Grand Cru Burgundy 2007-2017!
12/23/2024
Domaine Michel Mallard et Fils is based in the village of Ladoix yet cultivates 11 hectares of vines spread across the Cote de Beaune in Chorey-les-Beaune, Savigny-les-Beaune, Ladoix, Aloxe-Corton, Corton, and Corton-Charlemagne. Michel Mallard took over at the family domaine in 2005 and has brought in a dedication to working in a more natural manner with a strong terroir approach. When not working at the family domaine, Michel also makes the wines at Domaine d’Eugénie, the estate formally known as Rene Engel. The wines of Domaine Michel Mallard are precise and expressive. We opened a few bottles in the office recently and were impressed by the purity of fruit and how serious yet approachable the wines are. Something that stood out to me was how food-friendly the bottles were, it was easy to picture sipping some Corton alongside duck breast, boeuf bourguignon, venison, or even a beautifully roasted chicken.
In what I will call a rare occurrence, these wines are not just approachable from a drinking standpoint but also from a price perspective. For any last minute shoppers, stop by today and tomorrow to pick up a bottle (or a few) for your holiday table!
-Hanna Krilov
Corton Charlemagne Grand Cru vines are between 60-70 years old on shallow soil with a silty-clay texture. This beautiful grand cru white burgundy can drink well now or be held for drinking later. It would pair well with richer seafood, roasted chicken, or aged cheese.
Corton Les Renardes Grand Cru From the heart of the hillside of Corton, the name Renardes translates to “vixens” referring to the dens of foxes that live in the area. The vines are 60-65 years old on shallow clay soils with some stone content. This is the richest of the Corton wines with notes of redcurrant, liquorice and morello cherries. This wine can age for a long time and will drink incredibly well with roasted game hen, duck breast, or venison. We opened the 2012 Corton Les Renardes and found it to have excellent notes of cherries with red florals and a hint of thyme. The palette was pleasantly crunchy with plenty of fruit still present. A wine that was drinking beautifully now!
Corton Le Rognet Grand Cru This parcel contains excellent southeastern exposure from vines that are 55-65 years old on shallow to heavy clay/sandy soils. As expected, this Corton brings further depth and darker flavor profiles with notes of blackberries and blackcurrant with notes of pepper; the perfect accompaniment to venison, duck, or quail.
Corton Les Maréchaudes Grand Cru This vineyard extends over the eastern side of the hill of Corton with shallow to heavy clay-sand soils. The vines are between 70-75 years old. This wine will age for many years and is fantastic with duck breast, boeuf bourguignon, or even venison.
Aloxe-Corton 1er Cru Le Toppe au Vert Toppe au Vert extends over the hill of Corton’s southeastern slope. The vines are between 50-60 years old on shallow to heavy soil with clay texture. The wine has a floral bouquet and touches of red currant and cherries. Perfect to drink alongside braised meats like boar, capon, or duck.
Chorey-les-Beaune Les Beaumonts This vineyard faces southwest overlooking the village of Chorey, with a gentle slope leading towards Savigny and Aloxe-Corton. The vines are between 60-65 years old on heavy soil with clay-limestone. This Chorey has notes of morello cherries, blackberry and will taste beautiful with dishes such as roast beef filets, rabbit in wine sauce or even sausage pizza!
When it comes to winemaking, all grapes are hand harvested and then a blend of de-stemmed and whole clusters are stacked in stainless steel vats. After a week of maceration, fermentation begins and they punch down of the cap. Once fermentation is over they pump-over to adjust the tannin structure of the wine. Wines are then aged for 12-18 months in a percentage of new oak depending on the vineyard site.
Grand Crus: Reds are aged for 16-18 months in 70% new wood casks, and the whites are aged 18 months in 30% new wood casks.
Premier Crus: aged for 15 months in 40-50% new wood casks.
Village: aged for 12 months in 30% new wood casks.
