Domaine Hubert Lamy

Lamy

The Domaine was founded by Hubert Lamy in 1973, though there has been Lamys growing vines in St-Aubin since 1640. Today, the Domaine is run by his son, Olivier Lamy, who worked at Méo-Camuzet before taking over from his father in 1995. The domaine produces both reds and whites and now has 16.5 hectares of vineyards, mostly in St-Aubin but a few parcels in Chassagne-Montrachet and a small plot in the Grand Cru Criots-Bâtard-Montrachet. Olivier was one of the first winemakers in Côte de Beaune to favour the use of larger size barrels, and in the cellar there are many 350 and 600 litres barrels. Yields are kept low and following intensive work in the vineyard. Wines are classic, refined, pure and mineral, and each one of them reflects its respective terroir.

Terroirs

The terroirs of Domaine Hubert Lamy are mainly limestone. We distinguish 3 families of soils:

- The youngest limestones are white marl on the top of the slopes. They are flexible and the roots will draw minerals from these limestones (eg Derrière chez Edouard, Puligny Montrachet Les Tremblots ...).

- At the lower geological level, the limestones are harder and the roots grow on between their faults, these soils are more solar (Clos du Meix, Clos de la Chatenière, En Remilly, Les Murgers des Dents de Chien, Les Macherelles, Les Chaumées ...).

- Then a few meters lower, the limestones are older, decomposed and complex (kimmeridgian subsoil). The roots descend into these limestones and this gives a nice minerality to the wines (Les Frionnes, Criots Batard Montrachet ...)

Vinification

At Domaine Hubert LAMY each plot of vines is vinified and aged separately so that each wine retains the character of its terroir.

The CHARDONNAY : The white grapes are crushed then pressed slowly in a pneumatic press, little settling then put in barrels (350 liters) or in demi-muids (600 liters), aged from 3 to 15 years, where the grape juice will ferment. . A controlled temperature in barrels and a cold cellar favor a long alcoholic fermentation, with natural yeasts. We use very little SO2 (sulfur dioxide).

Bottling is done after 24 months of aging.

The Pinot Noirs : On arrival at the winery, red grapes are sorted. We keep a proportion of the entire harvest which ranges from 50 to 100% depending on the terroir and the vintage. Maceration lasts about 15 days. The punching down and pumping over are adjusted according to the vintage.

The wines are then put in barrels aged 1 to 10 years. Malolactic fermentation takes place in barrels. The wines are racked in September.

Bottling is done after 24 months of aging.