La Chatenière 8.45 hectares including 1.29ha Le Bas de Gamay à l’Est AOC : Saint Aubin Premier Cru JTCM: Premier Cru
A south and south-west facing vineyard, blocked from the morning sun by the Remilly/Dents de Chien hillside but enjoying the evening rays to the last minute. As a result Chatenière tends to make quite an opulent style of St Aubin. The name would appear to refer to horse chestnut trees, châtaignes, though I have heard it suggested that it is a corruption of oak trees, chênes, instead. This is the view of Olivier Lamy who owns the Clos de la Chatenière. Other noted Chatenière producers include Jean-Claude Bachelet, Henri Prudhon and Gérard Thomas.
These old vines, on warmer west-facing and very steep slopes (with a 60 percent incline), produce a more supple and generous style. This was also one of Olivier’s most frost-affected vineyards this year, with yields down to an eye-watering 7hl/ha. Drink 2023-2029.
This is another small harvest for Olivier. There was frost again in 2017 for the vineyards closest to Puligny and Oliviers detailed vineyard work on the vines badly frosted in 2016 has restricted this years yield as well. For some cuves, volumes in white for 2017 are half that of the already paltry 2016. Olivier began harvesting before his neighbours, which is not unusual, on 25th August, but he likes the style of the vintage, in particular the extra density on the palate. His reds he defines ascroquant (crunchy).
This is opposite the Bachelet winery. The exposition is southwest and steep. There are only two barrels this year, but the wine offers an almost savoury, Chassagne-like intensity. Drink 2023-2027.
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This is another small harvest for Olivier. There was frost again in 2017 for the vineyards closest to Puligny and Oliviers detailed vineyard work on the vines badly frosted in 2016 has restricted this years yield as well. For some cuves, volumes in white for 2017 are half that of the already paltry 2016. Olivier began harvesting before his neighbours, which is not unusual, on 25th August, but he likes the style of the vintage, in particular the extra density on the palate. His reds he defines ascroquant (crunchy).