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.

Extending over 19 hectares, the Maillard family, father and son, cultivate their vines on the grounds of several prestigious appellations: Pommard, Meursault and, of course, Volnay. This cuvée is produced in keeping with the domain’s tradition, after toiling the Burgundian soil for more than 50 years. Vinification lasts between 12 and 20 days, depending on the cuvée. A period of 12 to 15 months in oak casks follows (the proportion of new casks can vary from 25% to 80% depending on the ageing strategy). The wines are then bottled unfiltered to retain the full potential of the wine’s body and fruit, and to prepare it for ageing to reach maturity.
Once aerated, this wine releases powerful aromas of menthol and spices, the first part of an aromatic feast that is followed by blackberry, bilberry and black pepper aromas. Vinification provides this wine with a fine structure and supple tannins, allowing the mouth to express all the character of its fruit.