A Trio of white Burgundies from Domaine Hubert Lamy

Saint-Aubin 1er Cru Clos de la Chatenière 2015

Saint-Aubin 1er Cru Clos de la Chatenière 2016

Saint-Aubin 1er Cru Clos de la Chatenière 2019

Domaine Hubert Lamy

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.

Today the Domaine has 18.5 hectares of vines - 80 % in Chardonnay and 20 %  in Pinot Noir.  The vines are in several appellations - Saint-Aubin, Puligny-Montrachet, Chassagne-Montrachet and Santenay.

There are 20 appellations in total and the Domaine produces around 110,000 bottles per year.
70% of the total production is exported worldwide (Japan, USA, England, Australia and throughout Europe).  The remainder of the production is sold in France through wine merchants, restaurants, wineshops and to private customers.

Originally the wines were made in a little vathouse in the centre of the village of Saint-Aubin.   Due to its size this was not a very practical site for the Domaine.  In 1979 Hubert decided to build a larger, more practical vathouse.  This building was completed in 1981 and since then the work has been much easier.

In 2003 the size of the vathouse was increased from 600m2 to 1200m2.  There are now three stories to the building.  The first level contains the vats, vinification material (destemmer, conveyor belt, 2 newmatic presses, vibrating sorting table…………..) and the labeling line.  Below, on the second floor, is the bottling line and this is also where the bottles are stored and orders are prepared .  The third level, underground, contains the cellars, one for white wine and one for red wine.  Both cellars contain the barrels for ageing.
Vinfication in white:  White grapes arrive in the vathouse and are put in the press via a conveyor belt.

The grapes are pressed and the juice is transferred to a stainless steel vat for 1 night for settling.  The next day the clear juice descends, via a gravity system, into the cellar and is put in the barrels.  The barrels are 300 litres and 600 litres ("demi-muid") in capacity.

Vinification in red:  Red grapes are sorted on a vibrating sorting table.  They are then transferred into the destemmer and then into cement vats via a conveyor belt.  The alcoholic fermentation process starts during the next 3 - 10 days.  The most is then devatted and pressed, the juice is settled for one night and is then transferred into the barrels for ageing.

The wine is bottled after approximately 18 months of maturing in the barrels.