The century-old domaine consists of eight hectares of vines: six hectares of Chardonnay and two hectares split evenly between Aligoté, Pinot Noir and Gamay. Old vines are plentiful, the youngest of which are 50 years of age. The Verzé vineyards lie on chalky, limestone-centric, and generally eastern-facing slopes. This exposition combined with the mineral soils and surrounding microclimate produce some of the most mineral-driven, high-acid wines of the region (whereas the sun-drenched western slopes tend to produce rounder, richer wines). The land has been in the Maillet family for four generations, and in the early years wines were produced and bottled in the family cellars. However, from 1928 to 1998 fruit was sold to the local coop. When Nicolas took the reins in 1999, he had ambitious goals for the vineyards and believed that the work should be felt in the bottle. He proudly returned to the family’s early tradition of estate-bottled wines.

Maillet believes, like many great white wine producers, that cool fermentations are the key to making energetic, long-lived wines. The indigenous yeast fermentations last from 6-18 months depending on the wine and individual terroirs. The wines are aged in tank in order to best express the rocky terroir of Verzé. As a rule, no racking is done unless he senses reduction issues and SO2 levels tend to be low for the region.

Burgundy, located in eastern France, is one of the world’s most prestigious and complex wine regions. Known for its terroir-driven approach, Burgundy’s climate is continental, with cold winters, warm summers, and unpredictable weather—making vintage variation significant. The region is divided into key sub-regions: Chablis, Côte de Nuits, Côte de Beaune, Côte Chalonnaise, and Mâconnais, each offering distinct expressions of its wines.

The primary grape varieties are Pinot Noir for red wines and Chardonnay for whites. Soils vary dramatically across Burgundy, with limestone, marl, and clay dominating—contributing to the unique character of each vineyard. This geological diversity is central to Burgundy’s concept of “climat,” small, precisely defined vineyard plots often with their own classification.

Burgundy’s red wines, mainly from Pinot Noir, are typically elegant and aromatic, with flavours of red berries, earth, mushroom, and subtle spice. They offer finesse, structure, and ageing potential. The white wines, primarily Chardonnay, range from steely, mineral-driven styles in Chablis to richer, oak-aged versions from Meursault and Puligny-Montrachet, showing flavours of citrus, apple, nuts, and butter.

Burgundy’s wines are highly sought after for their purity, complexity, and expression of place, making the region a benchmark for both Chardonnay and Pinot Noir worldwide.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.