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Saint-Aubin "La Princée" 2020 - Domaine Hubert Lamy
€89.00
Tax included
Production area: Saint-Aubin Soil: predominantly calcareous-clayey soil with presence of pebbles. South or south-east exposure Harvest: manual Vinification: grapes pressed very gently using a pneumatic press. Reasonable sugaring (if necessary). Fermentation in barrels (300 l) and demi muits (600 l), used for 2 to 10 years. Controlled temperature in barrels. Very long fermentation: 90 days Ageing: the temperature in the cellar is cold, resulting in a very slow evolution of the wines. Malolactic fermentation in barrels. Racking in August (by compressed air). Racking using natural additives (if necessary). Light filtration Colour: greenish yellow Bouquet: fine and subtle opening on mineral aromas, enhanced by fresh citrus notes Taste: mineral texture; remarkable balance with a finish of mineral length and extreme finesse
Descendant of a family that had been cultivating vines since 1640, Hubert Lamy, after working for a few years with his father in 1973, decided to set up his own Domaine, which at the time consisted of 8 hectares mostly of Aoc Régionales. It was only with the ̕90s that the Domaine developed, first with new plantings on virgin areas and then with the change from pinot noir to chardonnay on many of the vines, given the essentially calcareous soils where they were initially planted. The estate now has 18.5 hectares divided over 20 plots, 85% of which are planted to chardonnay and the rest to pinot noir. In 1995 Olivier Lamy joined his father, after finishing his studies in oenology and after some experience abroad, bringing new ideas both in the vineyard and in the cellar (renovated and enlarged in 2003) and contributing decisively to the growth and development of the Domaine. No use of synthetic products for over twenty years, use of organic compost, and great work in the vineyard with clay-limestone soils, shallow with a lot of rock, make Olivier Lamy one of the best interpreters of the terroir of Saint-Aubin.
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Specific References
Production area: Saint-Aubin Soil: predominantly calcareous-clayey soil with presence of pebbles. South or south-east exposure Harvest: manual Vinification: grapes pressed very gently using a pneumatic press. Reasonable sugaring (if necessary). Fermentation in barrels (300 l) and demi muits (600 l), used for 2 to 10 years. Controlled temperature in barrels. Very long fermentation: 90 days Ageing: the temperature in the cellar is cold, resulting in a very slow evolution of the wines. Malolactic fermentation in barrels. Racking in August (by compressed air). Racking using natural additives (if necessary). Light filtration Colour: greenish yellow Bouquet: fine and subtle opening on mineral aromas, enhanced by fresh citrus notes Taste: mineral texture; remarkable balance with a finish of mineral length and extreme finesse