From: Chablis, Burgundy, France
Varietal: Chardonnay
Taste: The 2022 vintage combines its aroma of crushed seashells with subtle hints of green apple, pear, and citrus, leading to a taste profile led by white flowers and lemon, underpinned by its minerality. This blend of aromas and flavors reflects the wine's inherent Chablis characteristics—purity and tension, highlighted by vibrant grapefruit aromas and a significant mineral backbone. It has lively acidity and a fresh, rounded finish.
Pairing: Its hallmark purity and freshness complement lighter fare excellently, while its robust minerality can stand up to more decadent flavors. it is a perfect match with oysters and other shellfish, where its zesty acidity and mineral undertones echo the brininess of the seafood. A classic pairing is oysters on the half shell, which perfectly balances the wine's crispness and the oysters' saline quality.
Chablis pairs splendidly with white fish such as cod or halibut, especially when served with a lemon butter sauce. The wine's lemon and green apple notes enhance the delicate flavors of the fish, while its acidity cuts through the richness of the buttery sauce. For those preferring meat, roast chicken or turkey with herbs presents a delightful pairing. Try dishes like chicken in a white wine sauce or veal scallopini. The wine's acidity balances the sauce's creaminess, bringing out the subtle flavors of the meat.
A simple yet sophisticated option is a goat cheese salad with fresh greens, where the wine's minerality complements the tanginess of the cheese, and its citrus undertones bring out the salad's freshness. Similarly, a dish with mushrooms or truffles, or serve a zucchini and herb quiche or an asparagus risotto with your glass of Chablis.
Pan-Roasted Chicken in Cream Sauce
By Sam Sifton
About: Domaine des Malandes is a notable winery in the Chablis region of Burgundy, France. It was founded in 1972 by Lyne Marchive and has since been recognized for its commitment to producing high-quality wines reflective of the unique terroir of Chablis. The winery currently spans approximately 30 hectares, dedicated to vineyards in Petit Chablis, Chablis, Chablis 1er Crus, and Chablis Grands Crus, as well as vinifying two appellations of the great Auxerrois: Saint Bris and Bourgogne Côtes d'Auxerre white.
Starting in 1949 with the grandparents' initial harvest in their Fourchaume vineyard, the family navigated through the challenges of frost and the labor-intensive nature of traditional viticulture without mechanization. Despite these hardships, they sustained and expanded their estate, eventually passing on a legacy of 7 hectares of vines to their daughter, Lyne Marchive.
Lyne Marchive, née Tremblay, inherited most of the winery's holdings from André Tremblay, who assembled them during the 1940s and 1950s. During this time, a hectare of agricultural land suitable for growing wheat could be exchanged for two hectares of vineyard land, including premiers crus. This strategic land assembly has significantly contributed to the winery's success and growth. Over the next three decades, she significantly developed the estate, expanding the cellar, modernizing equipment, and establishing the Domaine des Malandes brand globally, with her wines gracing tables across Asia, Europe, and the Americas.
In 2018, she passed the torch to her children, Richard and Amandine, who took over the operational and commercial aspects, respectively, with Marion, her eldest daughter, becoming a partner in the estate while pursuing her own wine career in California.
Richard expanded the family's winegrowing endeavors into Beaujolais, applying his international winemaking experiences from California, South Africa, and New Zealand to cultivate Moulin à Vent vines since 2007. The estate's commitment to quality and terroir is further exemplified by oenologist Guénolé Breteaudeau, who has been with Domaine des Malandes since 2006, emphasizing precision, aromatic finesse, and respect for the land in their winemaking process.
The estate employs a dedicated team to manage its vineyards and operations, focusing on sustainable practices and the health of their vines. Initiatives include soil aeration through plowing by draft horse and innovative treatments to extend the life of vines affected by esca. The conversion to Organic Farming in 2019 marks a significant milestone, with 2022 seeing the release of their first certified ORGANIC vintage, underscoring their commitment to environmental stewardship and the quality of their terroir.
