Domaine Hubert Lamy, Saint Aubin Rouge 1 er Cru ‘Derrière Chez Edouard’ 2018

£46.00 (75cl)

In stock

SKU: BULA0718B

About the wine

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Description

Grapes are sorted on a vibrating sorting table. They are then transferred into the destemmer and into cement vats via a conveyor belt. The alcoholic fermentation process starts during the next 3-10 days. The must is then devatted and pressed; the juice is settled for one night and is then transferred into the barrels for ageing. The wine is bottled after approximately 18 months of barrel maturation.

About the producer

The Lamy family has been working in the vineyards since 1640. Before creating his own domaine, Hubert worked with his father, Jean Lamy. He then went on the create Domaine Hubert Lamy in 1973. At that time the domaine was around 8 hectares in size, planted mainly in ‘regional appellations’. Most of the development of the domaine was during the 1990s, when new vines were bought or rented (Clos de la Chatenière, Derrière Chez Edouard, Murgers des dents de Chien, Clos du Meix, Santenay Clos des Hâtes) or planted (En Remilly). Some parcels, which were planted with Pinot Noir vines, were changed to Chardonnay vines because it was considered this was a better choice for the soil type (La Princée).

Olivier Lamy, having first studied winemaking and commerce, joined the domaine in 1995. Prior to joining his father, he trained at several other domaines and tasted wines from all over the world. With this experience, he was able to bring new ideas and methods of working in the vines and in the cellar. Today the domaine has 18.5 hectares of vines: 80% in Chardonnay and 20% in Pinot Noir.

White wine vinification: grapes arrive in the vat house and are put in the press via a conveyor belt. The grapes are pressed and the juice is transferred to a stainless steel vat for 1 night for settling. The next day the clear juice descends, via a gravity system, into the cellar and is put in the barrels. The barrels are 300L and 600L (“demi-muid”) in capacity.

Red wine vinification: grapes are sorted on a vibrating sorting table. They are then transferred into the destemmer and into cementvats via a conveyor belt. The alcoholic fermentation process starts during the next 3-10 days. The must is then devatted andpressed; the juice is settled for one night and is then transferred into the barrels for ageing. The wine is bottled after approximately 18 months of barrel maturation.



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