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Another delicious vintage of this popular white Burgundy from the ever-consistent Talmards. The warm 2018 vintage has produced a ripe, full and round wine. No oak is used during the winemaking, but the wine is kept on its lees to enrich the texture and flavour before bottling in the spring.
Product Code: BU72251
View all products by Domaine Mallory et Benjamin Talmard
The Talmard family name has been involved in wine production since the 17th century, and it was the current generation’s grandfather, Joseph, that planted some of the current Talmard vineyards at the family’s home base Uchizy.Joseph’s son Paul Talmard led the next generation. He used to deliver his grapes to the local co-opérative at Chardonnay, but in 1971 he withdrew, believing he could make better wine under his own domaine name. His wines went from strength to strength, and in 1997 he appointed his daughter Mallory and her husband Benjamin as chief winemakers. They have taken full control in recent years, and continue to run the winery with Paul’s philosophy and values.They now have over 27ha of vineyards. The majority is in Uchizy, but they also have significant quantities in Montbellet, Chardonnay, Tournus, and Farges-lès-Mâcon. The vineyards are handled with the utmost care – Mallory and Benjamin know that perfect maturity equals perfect concentration, so they play close attention to the ripening of the grapes.Many of the vineyards are planted on well-exposed slopes, which moderate yields and maximise ripening potential. When they are confident the grapes have reached their ideal ripeness, they use machine-harvesting for ultimate flexibility, and even harvest at night during particularly hot vintages to conserve the quality of the grapes.The grapes are pressed, clarified, and then cool-fermented in stainless-steel tanks and kept on their lees for two to four months. In the spring following the vintage, after chilling and filtration, the wines are bottled as quickly as possible so they have time to develop. Talmard wines are a brilliant example of the ripe, round style of unoaked chardonnay the Mâconnais has to offer.
"Ordered this as my wedding wine thanks to the Wine Society. It was delicious and we've had so many compliments on it. Perfect for a summer day!"
I would recommend this wine
There are no press reviews for this product.
"Three and a half stars. I tried this at the Wine Soc Sheffield Xmas tasting where it was served straight from the ice at practically freezing temperature - and unsurprisingly it was distinctly unimpressive then. Happily my own bottle was much more enjoyable with the fruit able to express itself and the texture coming through nicely. This still isn't an exceptional wine but it does what it does very well - the tasting notes seem spot on. Perfect for whenever you want a light white burgundy. Those who dislike buttery, rounded chardonnays will be well pleased. Personally I prefer something a little richer and with a touch of oak but that's another story. The Wine Society's white burgundy was slightly fuller for this vintage at least."
Mr Tom Lavercombe (28-Feb-2019)
"A tried,tested and confirmed family favourite, and in the household sommelier's humble opinion what a Chardonnay should be, let the fruit sing."
Mr Tom Bulley (29-Jan-2019)
"A cracking house white Burgundy, stone fruit richness with Macon style wearing a welcoming smile that says lunch will go well. Might be my new go-to Chardonnay while the Montrachet matures (!)"
Mr Tim Taylor (30-Dec-2018)
"Great value "
Mr Richard Dawson (25-Dec-2018)
"Always get nervous at Vintage change time (especially after the uninspiring 2015 Talmard) but the ‘17 stands up quite well against the ‘16. Compared side by side the ‘17 is fractionally paler and a little less rich but not a big enough difference to notice without them side by side.
Bottom line a nice Macon for the money; buttery stone fruit with some good retained acidity, not complex but good value for money."
Mr Simon Heape (19-Dec-2018)
"A really good example of the breed. Excellent balance, just the right amount of everything and well suited to that aperitif into first course situation. We had 3 bottles around the table and all liked it, ended up finishing with the cheese where, as usual, it went better than the red Bordeaux."
Mr R Piggott (17-Dec-2018)
"Serviceable - this is an inoffensive wine without any disagreeable features but also without any interesting quirks. Rounded with decent acidity."
Mr Adam Alcock (08-Dec-2018)
"An excellent example. Our guests praised it without any prompting from us!"
Mr Keith Mantell (30-Sep-2018)
"Macon is one of my favourite wines and this is a really good one. It does what it says on the bottle, balance, ripe fruit, supple texture, rich flavour. My only regret is that the case I bought only had one bottle."
Mr Richard Alldritt (05-Sep-2018)
"A 5* wine in the context of price and style. It's not life changing but will a Macon ever be? It's incredibly good value, fresh and clean but not limp. Better than WS own white Burgundy, though that is also a very solid wine. Excellent stock option, cant imagine anyone not enjoying this."
Mr James Eatwell (06-Sep-2018)
"Very well balanced Chardonnay. This or the society’s own label is a must stock
Mr Tom Rodger (19-May-2018)
"I'm a confirmed fan of white Maconnais and this example is to my taste by far the best drink of the three I have tried from TWS list. A clean but opulent mouthfeel with a long smooth yet genuinely dry finish. Quite exceptional value for money."
Mr Alan E Sullivan (01-Mar-2018)
"Delicious wine,as a lover of red wines I was surprised to discover this wine.well balanced.
Mr Pravin Hirani (22-Dec-2017)
"Had a couple of the half bottles recently. A delicious wine. Perfect balance between buttery roundness and acidity and zing."
Mr Martin Wingate (08-Dec-2017)
"We really like this wine and order it often. To me, it does have a roundness and depth and for the price is a good cellar staple."
Mr Paul Shepherd (11-Nov-2017)
"I'm not usually a fan of Chardonnay but this was quite pleasant. A bit lacking in body but still quite tasty. Gets lost with any strongly flavoured food but OK on its own or with light food."
Mr Ray Mount (14-Oct-2017)
The Daily Telegraph (24th Feb 2018)
"Back on form after
the slightly baggy 2015 (it was a warm year). This white burgundy with the
faintest tinge of oranges has won many admirers and is still hard to beat,
though only TWS has low enough margins to sell it under £10. - Victoria Moore"
"Have drunk a couple of Macon villages recently and this gets the prize. Smooth, dry but not too dry, and complexity of flavours . More expensive than some of my usual wines but worth the difference."
Mrs Jenny Cant (03-Feb-2018)
"Fresh, fruity and fulsome, a real palate pleaser, a definite for my wish list."
Mr Tom Bulley (15-Jul-2017)
"Once again the 2015 vintage is smooth and unoaked, full of fruit, A wine that i keep buying over and over again, just cant find a better wine for the price, £8.75 per bottle delivered or £8.50 when i collect it (pre ordered), When i first started to purchase this wine it was £9.50 Per bottle, now even better value for the same quality, can i say more
Mr Trevor Coombs (19-Jul-2016)
Mr Iain Collins (15-Aug-2016)
"Gentle, slightly buttery yet clean chardonnay. Crisp and understated"
Dr David Rickeard (26-Jun-2016)
"Rich and fruity everyday drinking white."
Dr Pippa Lane (24-Jun-2016)
"Superb every day white. Good value for money. WS description pretty accurate. Just ordering another case"
Mrs Sarah-Lynn Spruzen (07-Jun-2016)
"Rich, fruity, and buy again."
Mr Tom Bulley (25-May-2016)
"A very pleasurable 'every dayer'. Nothing wrong with that at all! Lovely."
Mr Nicholas Wall (20-Dec-2015)
"A nice rich, tangy, satisfying wine."
Mr Anthony O'Halloran (28-Nov-2015)
Daily Mail (19th Dec 2015)
"Rustle up [Tom
Kerridge's] chicken, bacon and pistachio pie and then pour this bargain-priced,
sleek white Burgundy to drink alongside it. This is a match made in
heaven because Talmard’s Chardonnays are so elegant, dreamy and satisfying. - Matthew Jukes"
The Scotsman (12th Dec 2015)
"Brilliant value for
an unoaked chardonnay. Sleek, citric, elegant, pure fruits - a good value
aperitif to suit allcomers. - Rose Murray Brown"
JancisRobinson.com (3rd Dec 2015)
"Broad, open, almost
opulent, spicy nose. If someone told me there were some Chardonnay Musqué in
here, I would not be surprised. Many a California wine seems to be aiming
at this style - and usuallly costs a lot more. Although there is a good streak
of green acidity on the finish. Not complex but satisfying for the short term.
15.5/20 Jancis Robinson"
The Daily Telegraph (28th Nov 2015)
and gentle chardonnay with hints of clementine and no oak. Absolutely
delightful. - Victoria Moore"
"Absolutely delicious would highly recommend. Very good value."
Ms Kathryn Arblaster (20-Feb-2015)
"Domaine Mallory Et Benjamin Talmard; Burgundy that I have tasted. Also at £9.50 per bottle is very good value. A wine I would highly recommend."
Mr Trevor Coombs (13-Oct-2014)
"In view of the responses to my earlier review - and the fact that it was previously a wine for which I had a particular liking - I thought I ought to try another bottle. Very glad I did - it was excellent, and I concur with everything in the Scotsman's review of it. Can't think what happened with that earlier bottle.......? Anyway, it's back on the re-order list!"
Mr John Macleod (19-May-2014)
"I agree with Toby. If you like a nice fresh smooth burgundy, this is perfect. If you like a bit of oak try macon vergisson."
Mr Tom Scrivens (31-Mar-2014)
"From Toby Morrhall, Society Buyer. Dear Mr Macleod, I am sorry this was not to your taste. Personally I think its one of the best they have made. It a smaller crop than usual and is rich and concentrated. I wouldn’t call it too acidic at all, but then we all perceive wines differently. There is no accounting for taste! It was Victoria Moore’s wine of the week in the Telegraph 7 Feb, which she describes as “smooth and curvy”, see below. “This beautiful, unoaked chardonnay made it into my top wines pre-Christmas. A super example of a good wine from a lowly appellation, it tastes smooth and curvy, like a pebble from a river, and has a juiciness you don’t always find in Macon. Comforting stuff.”
Mr Toby Morrhall (11-Feb-2014)
"I have had wine from this Domaine a number of times in recent years (not always from The Wine Society) and generally found it to be a good example of Macon at a reasonable price, but sadly I think this 2012 is way too acidic and therefore rather disappointing."
Mr John Macleod (10-Feb-2014)
"Not yet tried the 2012, but I certainly liked the 2011. Good as both an aperitif and with food, but don't over-chill. Not the most complex wine, but full of interest, clean tasting and unusually for a French wine, reasonable value for money."
Mr Peter Holpin (30-Oct-2013)
The Scotsman (10th May 2014)
"Best Buy: This is a
superb example of unoaked chardonnay from southerly Mâconnais. Previously labelled
as Mâcon-Farges, the Talmard family have crafted a fantastic wine for under a
tenner. Creamy, rounded, with hints of the warm South, but with an elegance and
natural acid you cannot find in many parts of the New World, it's great value. - Rose Murray Brown"
Hampstead & Highgate Express (10th Oct 2013)
… smart, lively-fruited
- Liz Sagues
"Excellent - went down a treat with our king prawn starter and hot smoked salmon with honey and whole grain mustard whilst enduring 30°s on our narrowboat."
Mr Clive Dutson (13-Jul-2013)
"Excellent Macon delightfully round and full for an unoaked without being heavy. No thinness or tanginess of some Macons. Long in the finish with a touch of banana . Moreish without ever becoming dull."
Mr Charles Stokes (23-Dec-2012)
"This was a really fantastic wine, and I thoroughly recommend it!"
Mr Joshua Crow (07-May-2012)
"Classy value for money white Burgundy, good weight and concentration from the lees ageing and I suspect low yields, although unoaked it's surprisingly round and a bit richer than I expected, good firm citrussy acidity ensures a balanced fine finish. At 13% abv it's best with food, rather than on it's own."
Mr Jeremy Gwyn-Williams (02-Mar-2012)
"Outstanding in its class. The 2008 has now become rounded and blooming in full maturity: the 2009 promises to be even better."
Mr Jonathan Sparke (01-Jan-2011)
"Not a good as its predecessor."
Mr Henry Brougham (29-Nov-2009)
"I'm afraid that being in my 90th year and unable to use the language of wine buffs (nose, gooseberries, strawberries etc) my comments will be of little use to you. I very much enjoy this wine it's taste is gentle and yet, in a subtle way, it is very lively and vivacious."
Rev Peter Durnford (27-Nov-2009)
"Myself and my wife have been great fans of this consistently good wine for some years when it was called Macon Farge - it never seems to let you down. At first it was a bit of a treat to open a bottle but now it has been elevated to one of our everyday wines! It receives many favourable and unprompted comments from friends and some have joined the Wine Society as a result of this tasting. What better recommendation!
Mr Martin Loveday (14-Nov-2009)
"What I particularly enjoy about this wine, and it is a characteristic all too rare in chardonnay's at this price, is the long and ever changing taste. A mouthful starts tasting slightly astringent and which gradually mellows into a smooth and sweeter after taste. The hints of lemon and apple are really beautiful. For me it works well as an aperitif, or, with light food such as white meat or fish."
Mr Anthony Richards (13-Nov-2009)
"Just right for lunch time on those warm, sunny summer days. Especially appropriate with fish/chicken.
Good value, without doubt."
Mr J Richard Musgrave (11-Nov-2009)
"I found this wine most disappointing. I had previously bought some Talmard in 07 and it was the best Macon I had ever tasted, bursting with flavour, but dry and delicious. This was a pale shadow, and I won't repeat the purchase."
Andrew R Payne Esq (11-Nov-2009)
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We do moderate comments and reviews, purely to ensure that content published on The Wine Society's website is of value to members, and is fair and balanced. We're delighted to say that in the vast, vast majority of cases, our members' input is just that! We will normally approve comments for publication as long as they:
If a review or comment does not meet the rules above, then we may remove it from the site, and we reserve the right to do so at any time. Where we choose not to publish a rating, comment or review for a reason other than those listed here, we will reply to the member concerned by e-mail explaining our reasons and inviting them to make appropriate changes so that their input can be reconsidered. We also reserve the right not to publish reviews that mention other wine merchants and competitors.
Your review and your name will be displayed on our website. We may wish to use your comments and ratings in our literature or elsewhere online. Unless you specify otherwise, you are therefore agreeing in posting your comments that The Society has the right to use, edit, publish in any media, delete and/or store the whole or any part or parts of that post, and may quote you by name, without charge and without reference to you or anyone else.
The Society's wine buyers work very closely with our suppliers to determine how best to seal our wines. We list below those closures currently in use with a brief description of each.
A technical cork made up of the remnants from the production of natural corks which are ground down into particles and cleaned and then combined using a food-grade polyurethane glue. A cheaper closure which The Society's buyers discourage suppliers from using.
A technical cork made from cheaper-grade natural cork where the naturally occurring pores are filled with ground down cork particles and then the whole is sealed with a food-grade wax coating. Generally only used for wines with a short shelf-life.
Diam corks look like agglomerate corks but are far superior and are designed to put an end to cork taint and random oxidation. The production process chops cork into pieces and sorts the superior, highly elastic, suberin component from the less elastic lignin, which is discarded. It mixes the suberin with microscopic spheres of the same substance used for contact lenses, which fills the voids between the cork particles reducing porosity to air and increasing elasticity without introducing humidity. Finally the pieces are mixed with a glue and moulded under pressure. The mechanical properties of the cork are guaranteed for a certain minimum number of years depending on the grade of cork - for example Diam 2 is guaranteed for two years; Diam 3, 5 and 10 are also available.
The Champagne cork is 90% agglomerate made from cork off-cuts which are ground down, cleaned, compressed and then glued together with two disks of good quality natural cork glued onto the end which protrudes into the bottle.
Natural corks harvested from the cork oak (Quercus suber) forests in Spain and Portugal have been the closure of choice for wine for the 300 years. The bark of the cork oak is stripped from mature trees every nine years. The planks are stored and then cleaned and graded before the corks are punched out of the wood. For wines destined for long-ageing, high-grade natural corks are still the closure of choice.
Cost-effective synthetic 'corks' made from food-grade plastic with a silicone coating (similar to that used on natural corks). Generally used for wines for short-term cellaring.
A glass stopper with a plastic 'O' ring which acts as an interface between the top of the bottle and the stopper, held in place by a metal, tamper-proof seal. Relatively expensive as a closure and not widely used. Can be removed by hand.
A short natural or agglomerate cork with a plastic or wooden top to enable the stopper to be removed by hand. Traditionally used for whiskies, sherries, Madeira etc.
Aluminium alloy screwcaps made with an expanded polyethylene wadding for the lining. Screwcaps are also known as ROTEs (roll-on tamper evident) or by the brand name (Stelvin is a popular brand). Widely used in Australia and New Zealand and for wines for short-term cellaring. Becoming increasingly sophisticated in terms of allowing differing levels of permeability so mimicking the properties of natural cork offering winemakers more choice depending of the style of wine being made. There is still a lack of sound data regarding the performance of screwcaps for longer-term cellaring.
This is an agglomerate cork with a disk of good-quality natural cork adhered to both ends. A reasonably priced, reliable alternative to natural cork.
This is the metal pilfer-proof cap usually used to seal beer bottles but also used in the production of Champagne and sparkling wine when wines are stored under crown cap before the dosage is added. A few producers use crown caps to seal wine bottles. Open with a standard bottle opener.
Jamie Goode has written an excellent book on the subject of closures for those wishing to find out more (Wine Bottle Closures, Flavour Press).
The Society includes the alcohol by volume percentage figure for each wine available online, in Lists and offers.
Alcohol by volume%
Units per standard bottle
It is generally accepted that alcohol levels in wine have been increasing in the last 20 years. There are many reasons why, but the single most important factor is the vast improvement in vineyard management techniques which have resulted in healthier, riper fruit being harvested. Alcohol is a by-product of the fermentation of sugars in the grapes and the best-quality wines are made from grapes that have reached physiological ripeness (colour, flavour and tannin), and this generally happens after sugar ripeness.
There are several techniques that can be used to reduce alcohol levels but currently most are intrusive and strip flavour as well as alcohol and we don't buy wines made in this way. In actual fact, more than half of our still table wines have an abv of 13% or less. Members looking to choose wines with lower levels of alcohol can now search our range by level of alcohol.
Excellent-quality wine is at the heart of everything we do at The Wine Society and balance is the single most important feature of quality. The interaction of a wine's main components of sugar, acidity, tannin, alcohol and flavour matter more than the actual level of alcohol. A well-made wine of 14.5%, for example, will taste more balanced than an inferior-quality wine with 10% alcohol. Furthermore, alcohol levels are only a guide to a wine's fullness: a 12.5% cabernet sauvignon may feel heavier and more full-bodied in the mouth than, say, a gamay of 13.5%. Members should refer to the wine's tasting note for a description of the style and fullness of the wine.
The Society is committed to promoting the responsible enjoyment of wines and spirits by providing relevant information to our members that allows them to make their own informed choices. An additional figure is beginning to be used on labels: the number of (UK) units of alcohol contained in that bottle. This is simply the alcohol by volume percentage multiplied by the content. Thus a 13% wine in a standard 75cl bottle will have 9.7 units of alcohol. All new labels of Society and Exhibition wines will include this information. drinkaware.co.uk
The Society's buyers provide recommended drink dates for all of our wines to help members decide the right time to pop the cork. As a general rule, most everyday white wines are best enjoyed within a year of purchase, and most everyday reds within two years. Certain fine wines, however, those with the right structure and balance, have the ability to evolve over time and gain complexity and finer nuances of flavour.
If the product page says:
...then our advice would be:
Should be drunk over the coming months, certainly within the year.
Ready to drink now but will keep until the year shown.
We recommend keeping longer before opening. For example, a wine will be ready to drink in 2020 but still young and will keep until 2042. It's a matter of personal taste when such wines should be drunk. Many members prefer to try the wines over many years from the opening drink date to the last to watch the wine evolve.
Within one year of purchase
A non-vintage wine that should be drunk within 12 months.
Within two years of purchase
A non-vintage wine that is ready now but will keep for two years.
Savouring the wonderfully complex and intense bouquet and flavour of a wine drank at its peak is undoubtedly one of life's greatest pleasures. As with people, the ageing process will vary from wine to wine. Over the years the wine's primary aromas of fresh fruit will develop more complicated and persistent secondary and tertiary aromas. The fruity flavours of, for example, a premier cru white Burgundy will, over time, evolve buttery, toasty and yeast aromas, or fine reds may develop coffee, cedar, tobacco, vegetal, or even 'animal' flavours as they age.
There is much pleasure to be had by experimenting with bottles at different stages of maturity; finding out how a wine evolves with age and, perhaps more importantly, establishing your own preference in terms of taste for mature wine are all part of the interest and excitement of cellaring wine.
The drinking window we provide is a guide to when the wines will be at their best. Many will favour the wines in the youthful early stages of their development; others will enjoy the wines at their most mature.
Decanting is a useful way of softening the tannins, rounding out the flavours and releasing the potential of a young wine. To find out more please visit our Serving Wine guide.
The Society's purpose-built, temperature-controlled Members' Reserves offers members access to optimum storage conditions for their wines.
For more help and advice about how best to enjoy your wines contact us via our enquiry form.
Oak plays a very important role in the production of wine throughout the world. However, the level of oak detectible in a wine can vary depending on a number of factors – for example, the age and size of the barrel and the type of oak used, as well as the length of time the wine is aged in wood. Oak also influences the structure and tannins of the final wine. For wines on our website, we use the following classifications:
This suggests that a wine has either seen no oak at all, or may have been produced using very large, old oak barrels, resulting in a wine that has no taste of oak. Expect these wines to be crisp, fruit-forward and aromatic.
Some oak has been used in the production, yet it has not been a defining factor in the style of the wine. In this instance, the oak may have played more of a part in the structure of the wine but there will still be discreet flavours associated with the use of new oak.
Wines that are defined by and known for their use of new oak. This must not be confused with a wine which is 'overly oaky' as that would purely be down to bad winemaking! We buy only wines that, we believe, use oak in a balanced and appealing way, enhancing flavour and complexity, and/or imparting structure.
How detectable oak is depends a good deal on the size of the barrel and how new it is. New oak provides a much more evident flavour and aroma and must be used carefully. The size of the barrel is important, as the smaller the barrel, the more surface area of the wine is in contact with the wood and the more flavour will be drawn out. Often, very large old oak barrels are used, which impart little or no oak flavour to the wine at all. They will still bring an extra dynamic to the final taste of a wine though, when compared to stainless steel or concrete vessels, as oak is porous and therefore lets a small amount of air into the barrel. This controlled oxidation has a positive effect on wines, softening the tannins and developing secondary flavours, all helping to add a complexity which comes with age.
There are many ways that people rate wines, whether it is on the 100 or 20 point scales, 5 stars, 3 glasses or simply thumbs up or down. The pleasure of a bottle of wine is hard to express in figures, but it does help give the memory of that wine a context, and a way of sharing your opinion with others.
In response to members' requests we have added a star rating option to the site so you can mark your favourites, or maybe those occasional less-than-welcome experiences, and make your next order easier.
You can use the 5-star rating tool to record your experiences however you wish, but if you are looking for some guidance we believe that a focus on the 'value' of the wine takes into account the quality but also the pleasure it provided, and whether it is something you would recommend to friends.