Domaine Hubert Lamy

45 year old vines. Mid purple with a pleasing gentle dark red fruit nose, after a trace of reduction blows off. When tasted in October the wine was still very backward but it will certainly come round.
Jasper Morris, MW - Wine Buyer

Again, this is an attractive pale primrose colour. Its rich, beguiling nose is redolent of pears and plums. The weight is there: it’s soft, rounded and mouthfilling, very complete, very long and with enough tension. This is completed by a superb finish with a little lively lemony note.

Olivier Lamy went through his red vineyards three times before the 2014 harvest to remove any damaged berries, which especially posed a risk on the clay soils. The white crop, meanwhile, was superb, with healthy grapes and a respectable yield; picking began on 12th September. Olivier notes excellent definition between the different terroirs, which he says is typical of a cooler year. He plans to give the whites a slightly longer élevage than usual, while using minimal new oak, about 10 percent for the Premiers Crus.

The perfectionist Olivier first picked the younger vines, then came back for the older ones. The nose has a certain opulence while the palate delivers a long, lean finish. The wine appears to want to deliver peaches but finishes with apples. Drink 2019-2024.
Jasper Morris MW, Wine Buyer

Olivier Lamy compares the 2015 reds as being similar to ‘05 with less stress, or ‘09 with more energy. As they offered good colour and tannin, he was able to use 60 to 80 percent whole bunches. Picking began on 25th August, starting with whites to keep their acidity. Overall, however, the red crop is down 50 percent and the whites by 20 to 25 percent thanks to coulure and millerandage after the flowering. Olivier has used no new wood in 2015 and no sulphur for the vinification – some will be added before bottling. Olivier notes that the whites have been tasting fresher and fresher during their time in barrel.

Olivier replanted this vineyard with the best selection massale Pinot he could find. It has a lovely, fresh purple colour, with a beautiful, vigorous, brisk red fruit nose. There is plenty of substance on the palate, with fine grained tannins behind. Delicious!
Jasper Morris MW, Burgundy Wine Director

Olivier Lamy began harvesting early for certain plots (on 16th September) and then took the time to pick individual vineyards as they ripened. It proved to be a small but perfectly healthy vintage in St Aubin, with superbly concentrated wines. Olivier has decided to use very little new oak; 20% for his red wines and none for the white. The reds didn’t need much sorting and the colours and fruit extract came out very quickly in the fermenting vat. A great vintage chez Lamy but, alas, a very small one, though it is enhanced by the addition of one or two new vineyards.

This is the first vineyard to be harvested every year, with warmer soils, and it wasn’t frosted either. It offers a richer style, but with the freshness still pertinent. Olivier likes the maturity of the vintage, but feels it just needed more rain in August. Drink 2019-2023.
Adam Bruntlett, Burgundy Buyer

There have been Lamys growing vines in St Aubin since 1640 – today the domaine is run by Olivier Lamy in succession to his father Hubert. Olivier ceased supplying négociants in 1997, grubbing up and selling off peripheral vines, keeping only the best and oldest sites. He has been experimenting with different planting densities in a quest to capture an even greater expression of terroir. Every single one of Olivier Lamy’s vineyards in St Aubin was completely frosted; only Santenay escaped. In a strange way, this was a benefit because, when the vines began to re-flower, they did so all at the same time and there was an homogeneity of growth and maturity. Furthermore, without two differently maturing sets of grapes to contend with, the crop made up the two-week delay imposed by the frost and Olivier was able to start harvesting in Santenay on 15th September, finishing his Bourgogne Blanc from his highest vineyards in St Aubin 10 days later. Olivier suggests the style is like a lighter version of 2014. Overall his production is down about one third.

This is from 55-year-old vines. Olivier likes to do 50 percent whole-bunch fermentation, allowing him to layer whole bunches and de-stemmed berries alternately (millefeuille). This has a lovely, accessible, juicy, raspberry-sundae fruit and the tannins are light but supportive. Drink 2021-2024.
Adam Bruntlett, Burgundy Buyer

There have been Lamys growing vines in St Aubin since 1640 – today the domaine is run by Olivier Lamy in succession to his father Hubert. Olivier ceased supplying négociants in 1997, grubbing up and selling off peripheral vines, keeping only the best and oldest sites. He has been experimenting with different planting densities in a quest to capture an even greater expression of terroir. Every single one of Olivier Lamy’s vineyards in St Aubin was completely frosted; only Santenay escaped. In a strange way, this was a benefit because, when the vines began to re-flower, they did so all at the same time and there was an homogeneity of growth and maturity. Furthermore, without two differently maturing sets of grapes to contend with, the crop made up the two-week delay imposed by the frost and Olivier was able to start harvesting in Santenay on 15th September, finishing his Bourgogne Blanc from his highest vineyards in St Aubin 10 days later. Olivier suggests the style is like a lighter version of 2014. Overall his production is down about one third.

Pale lemon in colour, this has delicious, pure fruit on the nose, spring blossoms and some light pear notes. There is fresh apple on the palate, lean and steely, but some flesh reappears at the back. Good length. This is a very promising wine for the medium term. Drink 2018-2022.
Jasper Morris MW, Wine Buyer

Olivier Lamy compares the 2015 reds as being similar to ‘05 with less stress, or ‘09 with more energy. As they offered good colour and tannin, he was able to use 60 to 80 percent whole bunches. Picking began on 25th August, starting with whites to keep their acidity. Overall, however, the red crop is down 50 percent and the whites by 20 to 25 percent thanks to coulure and millerandage after the flowering. Olivier has used no new wood in 2015 and no sulphur for the vinification – some will be added before bottling. Olivier notes that the whites have been tasting fresher and fresher during their time in barrel.