The Maillard family has been part of Burgundy's viticultural scene since 1766. In 1952, Daniel Maillard, father to Pascal, decided to dedicate himself to this career, concentrating on enlarging the domain and growing cuvées in a way that respects the terroir and the soil. The domain has gone from 2 hectares to 19, shared across the areas of Aloxe-Corton, Pommard, Beaune, Ladoix-Serrigny, Chorey-les-Beaune, Meursault, Volnay, and Savigny-les-Beaune. In the vines and the winery alike, the methods are traditional, and all the cuvées are classed as grand cru in the regional appellation. They are worked meticulously, from the selection of the grapes to the vinification and the maturation in 228-litre oak barrels. If, one day, you have a chance to visit, don't miss out on going down into the cellar where a magnificent well serves as a tasting table. Overall, this one is a Burgundian bright spark still at pleasing prices.

Which duck dish will you pair this delicious Pinot Noir with? It is very balanced with delicate notes of redcurrant and cherry, and a silky texture. We recommend ageing it for at least 4 years in the cellar to better appreciate it, though it can be kept for up to fifteen! The vines it comes from grow in a soil of chalk and marl. In the vines, the aim is to space out the vegetation as much as possible so as to allow the wind to blow and prevent the plants from becoming entangled. Each vine stock thus holds around 6-7 grape bunches. As tradition demands, the harvests are carried out by hand in small, 40-litre boxes in order to ensure the quality of the grapes when they arrive at the winery. Vinification takes 12 to 15 days, and this includes two sessions of punching down every day. After waiting for a few days in vats, the wine is then matured for 18 months in 228-litre barrels, 25% of which is new wood.