Other
Michel Mallard
Winemaker
- Discipline
- Other
i. Biography
Michel Mallard works the cellar at Domaine Michel Mallard et Fils in Ladoix-Serrigny, Burgundy, France with a method built on restraint, attentiveness, and exact handling of the fruit. Taking over the family estate from his father in 2005 kept the domaine in the same line of work, but the emphasis remains on how each lot is sorted, pressed, and moved through the winery. Careful sorting and low-pressure pressing define the house style here: enough intervention to draw the juice, not enough to flatten the fruit’s character.
Coming Up
At Domaine Michel Mallard et Fils, the work under Michel Mallard is continuous rather than theatrical. Co-running the domaine means keeping the estate’s inherited rhythm intact while making daily decisions in the cellar that favor precision over force. In Ladoix-Serrigny, Burgundy, France, that approach shows up as a practice of close listening: watching what the grapes need, then giving them only what is required to move them forward cleanly.
Where They Are Now
The cellar process at Domaine Michel Mallard et Fils is defined by controlled extraction. Michel Mallard’s grapes are treaded and then gently pressed in a pneumatic press, a method that reduces the risk of crushing the fruit. The aim is explicit: avoid damaging the quality of the grape must and avoid pulling the vegetable part of the cluster into the juice. Low pressure is not presented here as a style flourish; it is the technical choice that protects delicacy and keeps the fruit’s character intact.
Signature
Michel's signature dishes include Corton Renardes, Corton Le Rognet, Corton Marechaudes, Le Clos Royer, and Corton Grand Cru Le Rognet. Read together, the names trace a map of place and distinction, each one carrying the resonance of Burgundy’s layered identity. They belong to a domaine built on exacting sorting, low-pressure pressing, and the quiet confidence that comes from allowing the raw material to speak with as little interference as possible.
In Their Words “In order to avoid crushing the grapes—which would harm the quality of the grape must, and to avoid extracting the vegetable part of the cluster, we prefer to obtain the juice at low pressure.” “The grapes are treaded and gently pressed in a pneumatic press.”
Honors
None are listed.
Profile updated July 2026
FAQ
Asked of Michel
What is Michel Mallard's current role?
He is the winemaker at Domaine Michel Mallard et Fils.
What awards has Michel Mallard received?
None are listed.
