Domaine Hubert Lamy
Prices:
Bottle
£28.95
Bottle 6 x 75cl16cs
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. Drink 2018-2022
Case price (Bottle 6 x 75cl)
Bottle 6 x 75cl35cs
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.
Bottle
£29.50
Bottle 6 x 75cl5cs
Bottle
£35.00
Bottle 6 x 75cl32cs
Bottle
£35.00
Bottle 6 x 75cl3cs
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.
Bottle
£35.00
Bottle 6 x 75cl8cs
Bottle
£38.00
Bottle 6 x 75cl18cs
Jasper Morris MW, Burgundy Director
Olivier Lamy decided on an unusually early start of 14th September in 2010, having closely monitored the ripeness of his grapes. He has also significantly reduced the amount of new oak this year, preferring to use one year old barrels from the plentiful 2009 vintage. He now has a substantial barrel park of 600 litre demi-muids to draw from. Olivier is not a fan of lees stirring: his style is for pure, precise concentrated wines.
Jasper Morris MW, Berrys' Burgundy Director 2011 delivered a correctly sized crop in white wines but again a shortfall in red. Olivier Lamy feels that the poor weather in August was, in fact, helpful as it preserved freshness in a very precocious year. Olivier has renewed his barrel cellar over the last few years, moving to the larger demi-muid size but, now this process has been achieved, the proportion of new oak has been reduced.
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.
Bottle 6 x 75cl1cs
There have been Lamys growing vines in St-Aubin since 1640 - today it is run by Olivier Lamy. Olivier is representative of a new breed of Burgundian grower keen to progress. He worked at Méo-Camuzet before taking over in 1996 from father Hubert. Olivier ceased supplying négociants in 1997, grubbing up and selling off peripheral vines, keeping only the best and oldest sites. Currently he is experimenting with different planting densities in a quest to capture even greater expression of terroir.
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 tiny plot in the Grand Cru Criots-Bâtard-Montrachet. Yields are kept low and a recent innovation has been the introduction of selection tables in the cuverie to ensure that only the healthiest and ripest grapes are used.
Vinification is traditional and the wines are matured in oak casks (20-30% new) for 12 months before minimal filtration and then bottling. The quality is very high and is often superior to many wines from more fashionable villages that sell at twice the price.