Domaine Hubert Lamy : Saint-Aubin 1er cru "Clos de la Chatenière" 2023

Characteristics and tasting notes for the Saint-Aubin 1er Cru "Clos de la Chatenière" 2023 Domaine Hubert Lamy

Tasting

Colour
Brilliant, the colour reveals a pale gold hue.

Nose
The aromatic bouquet opens with notes of pear and orange oil, complemented by hints of toasted hazelnuts and a mineral streak evoking warm stone and flint.

Palate
Dense and silky, the palate offers medium to full body, supported by fine tension and lively acidity. The chalky structure provides a mineral backbone that stretches into a long, precise and saline finish, marked by nuances of citrus and iodine.

Food and wine pairing

This white wine pairs perfectly with seafood such as scallops pan-seared in sweet butter, or delicate fish like sole and turbot. It also goes wonderfully with delicate poultry dishes, such as Bresse chicken or coq au vin blanc.

Service and storage

Built for long-term aging, this Saint-Aubin 1er Cru "Clos de la Chatenière" 2023 can be cellared until around 2051.

The mineral precision of a Saint-Aubin Premier Cru

The estate

Although the family's winemaking history dates back to 1640, Domaine Hubert Lamy was officially founded in 1973 in Saint-Aubin, in Burgundy (France). Today, the estate spans 18.5 hectares and is run by Olivier Lamy, who oversees viticulture and winemaking, supported by his wife Karine, who handles administration. Renowned for its meticulous approach and experimentation, particularly with very high-density plantings, the estate stands out for its soil-friendly practices. Olivier Lamy has thus played a major role in elevating the reputation of his appellation through precise, distinctive wines.

The vineyard

The terroir of the Clos de la Chatenière, located within the Saint-Aubin appellation, stands out for its demanding topography. The 1.25-hectare plot farmed by the estate lies on a steep, south-facing slope with a 40% gradient, requiring entirely manual vine work. Planted in 1964, these old vines are rooted in a very shallow soil, roughly twenty centimetres deep, made up of stones rich in iron oxides resting directly on a hard limestone bedrock. This configuration limits the vines' vigour and encourages berry concentration.

The vintage

The 2023 growing season benefited from mild, favourable weather conditions for the fruit's development, allowing for optimal ripeness to be reached.

Winemaking and aging

As soon as they are harvested, the grapes destined for the Saint-Aubin 1er Cru "Clos de la Chatenière" 2023 are gently pressed using a pneumatic press, and the juice is then lightly settled. Fermentation, triggered by indigenous yeasts, unfolds slowly over about 90 days in a cool cellar. The wine is then aged on the lees for nearly 24 months in 300- and 600-litre barrels ranging from one to five years old, with no new oak used. After racking, aging continues in neutral tanks for six months before a light casein fining and possible filtration.

Grape variety

100% Chardonnay.