2020 | Domaine Hubert Lamy | Derriere Chez Edouard Haute Densite

Light green inflections to the mid lemon yellow colour. Much more bouquet here than the Tremblots, more weight of fruit, some citron confit, a vast wealth of fruit all across the palate, then an electric finish.

Reviews:

• Jasper Morris: This cuvée now includes both the 20,000 and 30000 vines per hectare plantings. Light green inflections to the mid lemon yellow colour. Much more bouquet here than the Tremblots, more weight of fruit, some citron confit, a vast wealth of fruit all across the palate, then an electric finish. The wealth behind this is extraordinary, shows what it is about at a level over and above the Tremblots. Drink from 2028-2038. Tasted: November 2022.

Producer Information

Domaine Hubert Lamy is a wine estate based in Saint-Aubin, Burgundy, producing well-regarded wines from that appellation. The domaine also has holdings in neighboring appellations in the Côte de Beaune, including a tiny plot in the Criots-Bâtard-Montrachet Grand Cru, several holdings in Chassagne-Montrachet and Puligny-Montrachet, and beyond. The domain was established in 1973, but the Lamy family history of vine growing in Saint-Aubin dates back to 1640. Since setting up, Hubert Lamy has passed management of the domaine onto his son, the Méo-Camuzet-trained Olivier Lamy and his wife Karine. The estate now covers just under 20 hectares (50 acres) across Saint-Aubin, Puligny-Montrachet, Chassagne-Montrachet and Santenay. However, the majority of the domaine vineyards are in Saint-Aubin, with around two-thirds of the holdings are given to Chardonnay and the remaining third, Pinot Noir. The soils are mainly comprised of the classic, ancient clay-limestone combination of the Côte d'Or, and, nominally, the domaine's best land is a tiny 0.05 hectare (0.12 acre) plot in Criots-Bâtard-Montrachet Grand Cru. Lamy's Chardonnay is fermented in barrels ranging from one to five years old and is bottled after 12-18 months of aging. Large format oak barrels, or hogsheads (between 300 and 600-liters in capacity) are preferred over the more regular 228L Burgundy barriques and around 30 percent of the oak is new wood. The vinification for Pinot Noir includes a small portion of whole cluster bunches in the ferment but, for the majority, the grapes are destemmed prior to fermentation. Secondary fermentation occurs in barrels and the red wines are racked, fined and filtered, then botted after 12-18 months of barrel maturation. Production extends to roughly 110,000 bottles annually and about 70 percent of this is exported worldwide.

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