Domaine Gérald Talmard is a family property located in Uchizy, Burgundy. The vineyard of the estate is treated according to sustainable principles. The viticulture has been HVE-3 certified since 2013. The domaine has belonged to the Talmard family for centuries. They produce authentic-style wines. There are Domaine Gérald Talmard Mâcon - Chardonnay Champ Saint Pierre and Domaine Gérald Talmard Mâcon Uchizy. Robert Parker’s tasting notes on the Domaine Gérald Talmard Mâcon Uchizy 2011: “The 2011 Macon-Uchizy has a subtle nose of dried apricot, honeysuckle, and grapefruit that would benefit from a little more delineation. The palate is fresh in the mouth, primal with pear skin and nectarine, while the finish seems just a little overdone, denuding the tension I think it could have had.”

Since 1997 Domaine Gérald Talmard has been under the control of Mallory Talmard, though the oldest generation of her father - Paul and Philibert are still engaged in the estate work. Today Mallory Talmard continues to make success in the wine business. The history of Domaine Gérald Talmard takes its roots in 1645. In 1645, in Cluny, the Talmard family was already exploiting vines and also doing livestock and other crops. Since then, there have always been vines in the family. But initially, it was just a small family production for personal consumption. In 1900 the Talmards arrived at Chardonnay commune. Just before the Second World War, cooperative cellars developed in France. So, Chardonnay saw its cellar arrive in 1936 and Mallory Talmard’s grandfather - Joseph Talmard became a cooperator and delivered his production to the cellar. Until the 1970s, the grapes were delivered to the Chardonnay cellar. Then, Paul and Philibert settled and began to sell their harvest. But since 1975 Philibert has vinified his harvest at the domaine. That was the new start for Domaine Gérald Talmard.

The vineyard of Domaine Gérald Talmard is farmed sustainably. Since 2013 the viticulture has been HVE-3 certified. The plots are harvested separately, according to the advance of maturity. The vinification is conducted with indigenous yeasts. The fermentation is performed in temperature-controlled vats. Once the fermentation is finished, in the winter, the vats are racked in order to eliminate the lees. The ageing is also conducted in vats.