Domaine des Malandes is a 20th century estate located in Lignorelles, near Chablis, Burgundy. Current winemaker is Guénolé Breteaudeau, who farms 29 hectares of vineyards according to the organic approach. Since 2019 the domaine has been certified.

Domaine des Malandes wines’ are characterised by density of flavour and by being rounding-out of the palate.

Top wines of Domaine des Malandes are: Chablis Grand Cru Vaudesir, Chablis Premier Cru Fourchaume, and Chablis Premier Cru Vau de Vey. The Chablis Grand Cru Vaudesir 2014 scored 93, the Chablis Premier Cru Fourchaume 2019 scored 92, and the Chablis Premier Cru Vau de Vey 2014 scored 92 by the Wine Advocate.

Robert Parker’s tasting notes on the Chablis Grand Cru Vaudesir 2014 are: “The 2014 Chablis Grand Cru Vaudesir has a clean and precise bouquet, hints of almond and white chocolate interwoven into the citrus fruit, gaining intensity all the time in the glass. The palate is fresh and vibrant with greengage, dried peach and saline notes, displaying very good weight in the mouth and fanning out with a dash of lemongrass on the aftertaste. Very fine, indeed”.

Since 2006 oenologist Guénolé Breteaudeau has been the winemaker of Domaine des Malandes.

The roots of domaine go back to the 1940s, when André Tremblay united most of the holdings.

In 2018, the current owners - Richard Rottiers and Amandine Marchive succeeded their mother - Lyne Marchive. During their reign, the cellars have been renovated and enlarged, which enables the production of each wine separately.

Since 2019 Domaine des Malandes has been cultivated according to the organic approach, with certification. The vineyards are ploughed by horses.

The harvest is picked manually at different times, as each plot matures on a different date. In order to determine the maturity, the domaine’s winemaker - Guénolé Breteaudeau, takes samples following a precise methodology. Guénolé Breteaudeau focuses on each terroir's personality, because the fermentation depends on the terroir.

Fourchaume and Montmains are matured in barrels with 25 percent of new wood, Vau de Vey in barrels with 40 percent, and for Les Clos 50 percent of new wood is applied.