History
Domaine Hubert Lamy's winemaking roots trace to 1640 in Saint-Aubin, Cote de Beaune, Burgundy, but the modern estate formed in 1973 when Hubert Lamy began with 1 hectare, expanding to 8 hectares mainly in regional appellations. Olivier Lamy joined in 1995 after studies and experience at Méo-Camuzet, ceasing sales to négociants in 1997 to focus on premier cru and village sites, shifting 80% to Chardonnay across 18.5 hectares in Saint-Aubin, Puligny-Montrachet, and Chassagne-Montrachet.
Viticulture Philosophy
Olivier pioneered dense planting (10,000 vines/ha) on limestone-clay slopes, emphasizing low yields, manual work, and Chardonnay dominance to elevate Saint-Aubin's global recognition. Sustainable practices prioritize old vines and terroir precision in Premier Crus like En Remilly and Les Champs Morts, fostering vibrant minerality and balance.
Winemaking Techniques
Grapes pass sorting tables before stainless steel fermentation; whites age 18-24 months in 0-15% new oak plus large 350-600L barrels, avoiding fining for textured purity; reds follow traditional extraction. This yields precise, site-transparent wines highlighting Saint-Aubin's finesse.
Critics and Journalist Praises
Olivier Lamy ranks among Burgundy's elite talents, with critics praising his "passionate, hardworking" elevation of Saint-Aubin whites for precision, energy, and terroir shine rivaling Puligny-Chassagne.
