Once again, use a good large glass (this limpid, pale yellow-gold colored Chardonnay is Burgundy, after all, and is a textbook example of how fine white wine can put on weight after it’s poured). Aromas of lemon-spritzed Cortland apples, Comice pears, kaffir lime, and white flowers emerge in the nose, sometimes alternating with crystallized honey, grated nutmeg, and lemon verbena, as the wine evolves in the glass. On the palate, ripe, creamy, dry, and refreshing limestone-infused Chardonnay flavors echo the nose, along with fleeting suggestions of tarragon, sweet mint, and roasted hazelnuts, all seasoned with mouth-watering, flaked Maldon salt minerality. The overall impression is one of luscious, sunny mineral opulence.
About this wine producer: The Talmard family has been a part of the winemaking tradition in the Maconnais region of Burgundy since the 17th century. In 1971, Paul Talmard withdrew from the local cooperative and decided to estate bottle the wines produced by his family’s property. Today, Cave Talmard is run by Paul’s daughter, Mallory, and her husband, Benjamin, who both respect the watchwords of the Talmard family: “compétence et amour de la vigne,” which translates to “skill and love of the vines.” The estate includes 30 hectares (74 acres) of vineyards in the villages of Uchizy, Montbellet, Chardonnay, Tournus, and Farges-lès-Mâcon. Most of the vineyards grow on well-exposed, steep limestone hillsides. This type of terroir can reduce yields, which contributes to grape concentration and quality. All of the wines produced by Cave Talmard are matured on the lees for two to three months in stainless-steel tanks. The absence of oak barrels in the winemaking process allows their wines to showcase the flavors of the grapes from this exceptional terroir.