Domaine Hubert Lamy

A story of passion and passing on knowledge

From 1973 to the present day, the evolution of an iconic estate

Hubert Lamy,after working for many years with his father, he created the in 1973Domaine Hubert Lamy.At the time, the estate comprised only a few hectares, mainly regional appellations. The estate expanded significantly from the 1990s onwards with the acquisition of new vines and the planting of virgin plots, notably in Saint-Aubin 1er Cru, Santenay, Santenay 1er Cru, and Chassagne-Montrachet 1er Cru.

Olivier LamyHe joined his father in 1995, after studying winemaking and viticulture, enriched by numerous internships in France and abroad. He brings new ideas to both the vineyard and the winery, while respecting the traditions that guarantee the quality of the estate's wines.KarineHis wife joined the venture in 2005 to manage the administrative and commercial aspects.

An exceptional terroir

The richness of the soils of the Hubert Lamy Estate

Today, the estate covers 18.5 hectares, 85% of which is planted with Chardonnay and 15% with Pinot Noir. It encompasses 20 appellations and produces approximately 100,000 bottles per year, distributed in 33 countries. The terroirs ofDomaine Hubert Lamyare essentially calcareous, with three main soil families.

• Of theyoung white marls, flexible and rich in minerals;
• Of thelimestoneharsher in sunny terroirs, favoring the concentration of aromas;
• Of theancient Kimmeridgian limestones, broken down and complex, which give a beautiful minerality to the wines.

The estate favours the use of products approved for organic farming for treatments.

The art of winemaking according to Hubert Lamy

Tradition and precision

Each plot is vinified and aged separately to preserve the unique character of each terroir. The Chardonnays are made from crushed grapes that are then slowly pressed in a pneumatic press. The must is lightly settled before being placed in 350-liter barrels or 600-liter demi-muids, aged 3 to 15 years. The long alcoholic fermentation takes place with natural yeasts and minimal SO2. Aging lasts 24 months before bottling. The Pinot Noirs are sorted at the winery, with the proportion of whole clusters varying from 50 to 100% depending on the terroir and vintage. Maceration lasts approximately 15 days, with judicious punch-downs and pump-overs. Aging takes place in barrels from 1 to 10 years old, with malolactic fermentation occurring in the barrels. After 24 months of aging, the wines are bottled. Buy a wine fromDomain
Hubert Lamy,it's making a choiceauthentic vintageAndrefined.These wines are ideal for pairing with gourmet dishes or enriching your cellar with exceptional wines for aging. Discover the excellence of Burgundy through these remarkably pure wines.