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.

Corton Hill is a legendary place that encloses a significant share of the Côte de Beaune’s grands crus. Domaine Maillard is the fortunate owner of certain grand cru vines planted with Chardonnay. This terroir’s climat is distinguished by very hot summers and dry autumns. The soil is made up of a mixture of hard, chalk gravel and pebbles. After manual harvests, the bunches are carefully selected in order to produce a cuvée of irreproachable quality. The grapes are pressed pneumatically and, once the juice is extracted, it is placed in vats for clarification. The wine is matured in 228-litre Burgundian barrels for 12-18 months, and the lees are stirred frequently. The wines are then fined and filtered before bottling. We recommend ageing this cru for 5-10 years. It has a golden hue and its nose is rich with notes of honey. On the palate, you’ll find a wine that combines finesse and power to perfection.