Santenay Rouge "Les Hates" Domaine Hubert Lamy 2021

Domaine Hubert Lamy, St-Aubin

Hubert Lamy is a domaine based in Saint-Aubin, and the current domaine was established in 1973 by Mr. Hubert and Mr. Jean Lamy. The Lamy family is the oldest family in history, having been involved in viticulture since 1640. Although they now produce a lot of white wine, when they were first established they owned about 8 ha of their own vineyard, and about 80% of the wine they produced was red wine. Also, due to the economic situation at the time, most of the wine produced was sold in barrels to negociants. However, in the 1990s, the domaine achieved rapid growth after purchasing a first-class vineyard in Saint-Aubin. Mr. Hubert replanted the plot where Pinot Noir had been planted, believing that Chardonnay would suit the soil characteristics better, and produced high-quality white wine. Now, it has become a featured domaine of Saint-Aubin, which is praised along with Marc Collin.
The current domaine owns 18.5 hectares of fields, including not only Saint-Aubin, but also Puligny-Montrachet, Chassagne-Montrachet, and Santenay. Initially, we made wine in a small brewery located in the center of the village, but in 1981 we built a larger brewery that was more suitable for winemaking, in order to improve the efficiency of our work. . White wine and red wine are aged in different cellars, allowing the wine to age in a more suitable environment.
The current owner, Mr. Olivier, has studied winemaking and marketing in France and abroad, and has also worked at Meo Camuset for half a year. During that period, he learned about grape cultivation and winemaking from Mr. Henri Jayer, who was a winemaking consultant at the time and is said to be the god of Burgundy.

Hubert Lamy owns this field of 0.67ha. The vines were planted in 1999 and 2006 and grown on clay-calcareous soils. Harvesting is done by hand, and the fruit is sorted on a vibrating fruit sorting table. Extract the juice by gently squeezing it with a pneumatic press. Alcoholic fermentation takes place in tanks, malolactic fermentation takes place in barrels, and the wine is aged for approximately 18 to 24 months before bottling. The wine produced in this way has a strong fruit flavor and pleasant acidity.

Grape; 100% Pinot Noir