Saint Aubin 1er Cru En Remilly 2022 Vieilles Vignes - Hubert Lamy

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From the estate

A family of winegrowers has been established in Saint-Aubin since 1640. Hubert founded his estate in 1973, starting with 9 hectares. A new winery was built in 1980 and expanded in 2002. His son Olivier joined the business in 1998. Today, the estate farms 18.5 hectares, including 10.8 hectares of Premier Cru in the communes of Saint-Aubin, Puligny-Montrachet, Chassagne-Montrachet and Santenay.

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• Tasting notes : A wine with a yellow-green colour and a subtle nose of mineral aromas enhanced by notes of fresh citrus fruit. On the palate, the wine is distinguished by its class, mineral texture, remarkable balance and a long, mineral finish of extreme finesse.

• The winemaker is Olivier Lamy, the grape variety is Chardonnay, and the vines were planted in 1989 on slopes ranging from 5 to 30%. The plots cover an area of 2 hectares, facing south. Planting density varies from 11 to 14,000 vines per hectare. The soil is chalky, shallow (10 cm) with many stones, and the vines are situated at an altitude of 260 to 320 metres.

• The history of the En Remilly climate is fascinating, situated as it is close to the "Chevalier Montrachet" Grands Crus. Twenty-five years ago, this area was a field of unworkable stones. Only five hectares of the twenty-two were planted. The commune of Saint-Aubin leased 10 unplanted hectares to winegrowers, including Hubert Lamy, who undertook development and planting work, planting 20,000 Chardonnay vines in 1989. The name of this climate probably comes from a Gallo-Roman villa that is said to have existed in the area.

• Viticulture: the vines are pruned using the guyot poussard method, with green pruning carried out in May and August. No fertiliser has been used for 16 years, but organic compost-based soil improvers are applied. Yields are low, and the trellising is 1.4 metres high to encourage leaf area. The entire estate is managed using integrated pest management, with low-dose treatments of natural products such as sulphur and copper, used only when necessary. The soil is ploughed around four times a year.

• Vinification: the grapes are hand-picked and gently pressed using a pneumatic press. There is no settling of the must, but chaptalisation is carried out where necessary. Fermentation takes place in barrels and demi-muids (Vosges, Allier and Troncais, from 0% new to 10 years old) with temperature control. Fermentation lasts a very long 90 days, with no stirring of the lees.

• The wine is matured in a cold cellar, which ensures that it develops slowly. Malolactic fermentation takes place in barrels. The wines are racked in August, without pumping but using compressed air. A slight clarification with kieselgur is carried out, followed by bottling by gravity after 24 months.

• In terms of ageing, this wine should be enjoyed between 2026 and 2030, and even beyond.

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