Hubert Lamy

The Lamy family have been producing wine since 1640 in Saint-Aubin, Burgundy, in France. It once started as a small family business and has now grown into a high-quality winery.

A total of 18 hectares of land is cultivated now, while this was only a few hectares until 1973. In this year, Hubert took over the domain from his father. A lot has changed since then and the company has grown considerably. Some vineyards have also been replanted; some pinot noir has been replaced by chardonnay. This is because the chardonnay vines thrive better in this soil than the vines of the blue pinot noir grapes. Hubert's son joined the company in 1995, after completing a number of wine courses.

The plots are spread over the appellations Saint-Aubin, Chassagne-Montrachet, Santenay and Puligny-Montrachet. Of the total plantings, 85% is chardonnay and 15% pinot noir. The vines grow mainly on clay-limestone soils with a south-southeast exposure. They use organic wine growing methods. In September, a team of up to 40 pickers goes out into the vineyards to pick the bunches by hand.

The harvest of each plot is fermented and aged separately, so that each wine keeps its unique character. For the white wines, the grapes are gently crushed on arrival and then pressed slowly. The juice is then pumped into 350 litre barrels or 600 litre demi-muids. The fermentation process starts naturally in these barrels. After 2 years of maturing, the wines are bottled. For the red wines, the whole bunches are used for some parts. The maceration lasts an average of 15 days and the barrel aging, like the white wines, also lasts 24 months.

Some might describe Hubert Lamy as one of the best producers of white Burgundy wines. The best vintages are: 2011, 2013, 2015, 2016 and 2017.