The domaine was founded in 1973 by Hubert Lamy. Beginning with just eight hectares of vines, Domaine Hubert Lamy now comprises 18.5 hectares planted predominately with Chardonnay (80%) in Saint-Aubin, Puligny-Montrachet, Chassagne-Montrachet and Santenay. The domaine is celebrated for its highly sought-after, precise and intense wines.
In 1995, Hubert’s son Olivier took over the domaine and has since implemented several changes. The most significant of these is the introduction of high density across the vineyards (often three times that of their neighbours), which Olivier believes results in the best possible expression of the vines. He also practises ‘la lutte raisonnée’ in the domaine’s vineyards, adhering to organic practices and spraying only when necessary.
Domaine Hubert Lamy’s cellar has three levels, meaning they can adopt gravity-flow winemaking and minimise the need for pumps which can stress the wines. The white wines are fermented in French oak barrels (300 and 600 litres) and left on their fine lees, without bâtonnage or sulphur dioxide, until they are racked. Olivier has also reduced the use of new oak on the domaine’s white wines over the years, and now only uses barrels ranging in age from one to five years old.
The Bourgogne ‘Les Chataigners’ is sourced from a steep, cool, limestone vineyard harvested last. It has impressive concentration for a Bourgogne wine, with bracing acidity and fragrant lemon citrus fruit. The Saint-Aubin ‘La Princée’, made from 10 different parcels across the appellation, has notes of lime and tangerine complemented by bracing acidity and a delightful savouriness on the finish. The Saint-Aubin Premier Cru ‘Clos du Meix’ comes from a 0.7-hectare walled parcel, resulting in a wine that is rich and rounded, partly due to the warmer microclimate. Domaine Hubert Lamy’s Pinot Noirs are fermented in cement vats before ageing in French oak barrels (20% new) for 18 months. The Santenay ‘Clos des Hâtes’ is defined by a medley of berry fruits and supple tannins on the palate, which Olivier attributes to zero SO2 addition during élevage.
