Domaine des Malandes 1er Cru ‘Côte de Léchet’

Story

Domaine des Malandes 1er Cru ‘Côte de Léchet’ is lively, pure, linear, mineral with a hint of flint at the end. You’ll find lots of tropical fruits and fresh citrus on the nose, with a complex palate of  more citrus, minerality, and a slight hint of spiciness on the long finish. Chilled, Domaine des Malandes 1er Cru ‘Côte de Léchet’ will be the perfect accompaniment to a warm summer day and seafood or even your favorite lighter vegetarian dish.

The Domaine des Malandes, created in Chablis in 1972 by Lyne Marchive, was recently taken over by her children Richard Rottiers and Amandine Marchive. They have made few changes, including the conversion to organic farming. The Domaine farms 30ha in Petit Chablis, Chablis, Chablis 1er Crus and Chablis Grands Crus and vinifies two appellations of the great auxerrois: Saint Bris and Bourgogne Côtes d’Auxerre white. Guénolé Breteaudeau is in charge of the winemaking since 2006, with the goal of enhancing the terroir with elegant and delicate vinification.

Owning vineyards in all the Chablis appellations, Lyne Marchive and her husband Jean Bernard, are skilful winemakers who treats each Cuvee according to its needs and they have passed this onto their children who now run the vineyard – winemaker siblings Richard Rottiers and Amandine Marchive. Part of the Domaine des Malandes estate includes the 3.85 Ha vineyards in Beines and Lignorelles that grow the fruit for the petit chablis. With their main goal being ‘to treat the vineyards with the utmost care’ The harvest date is the crucial moment of the year; the optimal maturity of the grape must be reached whilst keeping a perfect sanitary state. Each plot will mature on a different date and therefore needs close attention and a detailed understanding of the vineyards. The maturity samples are then taken with a precise methodology.

The quality of the wine comes mainly from the quality of the grape: it is the different work of the vines during the year which have their importance on the sanitary state, the yield, the concentration, and the presence of essential mineral elements to fermentation. The main objective for the family during winemaking is to let the personality of each terroir express itself. Depending on the terroir, alcoholic and malolactic fermentation takes place either in stainless steel vats or in French oak barrels. Our oak barrels are 228L containers that are between 1 and 7 years old. We also have some half-muids (500L oak barrels). The objective of vinifying in barrels is to bring roundness and a silky to some of our 1st and great vintages.

Reviews