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Saint-Aubin Premier Cru Clos du Meix 2020 - Hubert Lamy
€115.00
Tax included
100% Chardonnay
Production Area: Burgundy, Côte de Beaune
Soil: calcareous-clayey soil predominantly calcareous with the presence of pebbles.
South-southeast exposure.
Harvest: manual
Vinification: grapes pressed very gently using a pneumatic press. No addition of yeasts and no enzyme. Reasoned sugaring (if necessary). Fermentation in barrels (300 l) and demi muits (600 l), 5% new. Controlled temperature in barrel. Very long fermentation: 90 days
Refinement: the temperature is cold in the cellar, resulting in a very slow evolution of the wines. Malolactic fermentation in barrels. Racking off in August (by compressed air). Collation with casein and bentonite (if necessary). Light filtering
Colour: pale green-gold
Bouquet: pure and elegant of vine flowers and toasted hazelnuts; fresh and ripe fruit
Flavor: Subtle and fine on the palate, with a fresh, mineral finish
Hubert Lamy Saint-Aubin - Bourgogne
Descendant of a family of winemakers since 1640, Hubert Lamy after working with his father decided to create his Domaine in 1973, at the time consisting of 8 hectares mostly of Aoc Regionales. It is with the 90s that the Domaine develops first with new plants on virgin areas and then with the change from pinot noir to chardonnay on many vineyards given the essentially calcareous soils where they were planted: 20 different appellations, 80% in white and 20% in red make up the property. In 1995 Olivier joins his father after finishing his studies in oenology and after some experiences abroad and with the contribution of his ideas both in the vineyard and in the cellar he contributes to the growth of this Domaine which today is by far among the most representative of Saint Aubin.
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Specific References
100% Chardonnay
Production Area: Burgundy, Côte de Beaune
Soil: calcareous-clayey soil predominantly calcareous with the presence of pebbles.
South-southeast exposure.
Harvest: manual
Vinification: grapes pressed very gently using a pneumatic press. No addition of yeasts and no enzyme. Reasoned sugaring (if necessary). Fermentation in barrels (300 l) and demi muits (600 l), 5% new. Controlled temperature in barrel. Very long fermentation: 90 days
Refinement: the temperature is cold in the cellar, resulting in a very slow evolution of the wines. Malolactic fermentation in barrels. Racking off in August (by compressed air). Collation with casein and bentonite (if necessary). Light filtering
Colour: pale green-gold
Bouquet: pure and elegant of vine flowers and toasted hazelnuts; fresh and ripe fruit
Flavor: Subtle and fine on the palate, with a fresh, mineral finish