Domaine Hubert Lamy

Domaine Hubert Lamy

The Lamy family have been working vines in Burgundy since 1640, but it wasn’t till 1973 that Hubert Lamy created his own domaine on 8ha. Having studied winemaking and gathered experience from time working in other domaines, Oliver Lamy joined the family business in 1995. His approach is very focused on the vineyard and thanks to the limestone influence here, Chardonnay dominates at 80% of the  plantings. Currently there are 18.5ha of vines over 20 appellations producing 110,000 bottles. He prefers to use oak in the form of the larger demi-muids, used to add texture rather than influence flavour. 

Burgundy
FRANCE

Hubert Lamy, after working for many years with his father, created Domaine Hubert Lamy in 1973.

The Domaine developed strongly from the 1990s.
Saint-Aubin 1er cru “En Remilly”;-plots formerly planted in Pinot Noir were replanted in Chardonnay: a choice made by Hubert LAMY, for whom these lands were more adapted to this grape variety (Saint-Aubin “La Princée”, Saint-Aubin 1er Cru “Behind behind Edouard”, Chassagne-Montrachet Le Concis du Champs).

Today, the estate covers 18.5 hectares including 85% in Chardonnay and 15% in Pinot Noir: – 20 appellations

 

Viticulture

The vines of Domaine Hubert Lamy extend on clay-limestone soils with a predominantly limestone, light, shallow (10 to 30 cm) and very stony. The exposure is south or southeast depending on the appellations. Winter pruning extends from November to March. The chardonnay and pinot noir have a size called “Guyot Poussard”. The plots are plowed with a tractor or winch when the slope is too steep. In May, the disbudding work begins. The superfluous buds are removed from the vine in order to limit the number of grapes on each foot. Then in June, comes the palliation work that makes it possible to aerate the clusters. The vines are trimmed very high or braided. For treatments, we favour products approved in Organic Agriculture. Each work, at all stages of the vegetation, makes it possible to move towards an optimal quality of the grapes: sanitary state and maturity. In September, the Domaine gathers a team of about 40 harvesters for a manual harvest in bins or small crates.

Winemaking

At Domaine Hubert LAMY each plot of vine is vinified and aged separately so that each wine retains the character of its terroir. CHARDONNAY: The white grapes are trod and then pressed slowly in a pneumatic press, little decoiled and then put in barrels (350 liters) or half-muids (600 liters), aged 3 to 15 years, where the grape juice will ferment. A controlled temperature in barrels and a cold cellar promote a long alcoholic fermentation, with natural yeasts. We use very little SO2 (sulphur dioxide). The bottling is done after 24 months of breeding. PINOTS NOIRS: On arrival at the winery, the red grapes are sorted. We keep a proportion of the entire harvest that goes from 50 to 100% depending on the terroir and vintage. Maceration lasts about 15 days. The pigeages and remontages are riissoned according to the vintage. The wines are then put into barrels aged 1 to 10 years. Malolactic fermentation is done in barrels. The wines are drawn in September. The bottling is done after 24 months of breeding.

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