Hubert Lamy 2018 'Les Chataigners' Bourgogne Blanc, Burgundy, France - DECANTsf

Hubert Lamy 2018 'Les Chataigners' Bourgogne Blanc, Burgundy, France

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Hubert Lamy 2018 'Les Chataigners' Bourgogne Blanc, Burgundy, France

The Lamy family has been working in the vineyards since 1640.  Domaine Hubert Lamy was created by Hubert Lamy in 1973.  Before creating his own domaine Hubert worked with his father, Jean Lamy.  At that time the domaine was around 8 hectares in size,   planted mainly in 'regionale appellations'. Most of the development of the Domaine was during the 1990's when new vines were bought or rented (Clos de la Chatenière,  Derrière Chez Edouard, Murgers des dents de Chien, Clos du Meix, Santenay Clos des Hâtes) or planted (En Remilly).  Some parcels which were planted with Pinot Noir vines were changed to Chardonnay vines because it was considered this was a better choice for the soil type (La Princée). 

Olivier Lamy, having first studied winemaking and commerce, joined the Domaine in 1995.  Prior to joining his father he did training courses in several other Domaines and tasted wines from all over the world.  With this experience he was able to bring new ideas and new methods of working in the vines and in the cellar.

Saint-Aubin is a great white Burgundy appellation to watch. Aside from the fact that Olivier Lamy makes a lot of wine from there, what was once a liability for this village is now its asset. In an ever-changing world the cooler climate of Saint Aubin, with its large combe and valley which bring in cool air from the western forested hills keeps this place more fresh compared to the great appellations that house most of the famous Grand Crus, Chassagne-Montrachet and Puligny-Montrachet.

'Les Chataigners' Bourgogne Blanc

  • Size: 1.20 ha (2.97 ac)
  • Variety: Chardonnay
  • Vine Age: Planted 1990-2008
  • Terroir: 4 different parcels in Saint-Aubin
  • Viticulture: Lutte raisonnée, organic methods
  • Vinification: Gentle pressing, light decanting, long alcoholic fermentation. Aged for 12 months in barrel, followed by 6-12 months in tank.

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