Domaine Hubert Lamy : Saint-Aubin 1er cru "Les Frionnes" 2019

Characteristics and tasting advice for the Saint-Aubin 1er Cru "Les Frionnes" 2019 from Domaine Hubert Lamy

Tasting

Color

The wine displays a pale yellow hue with green highlights.

Nose

The nose opens on a complex, fresh bouquet combining aromas of white flowers (acacia, linden), white-fleshed fruits (pear, white peach) and citrus (Meyer lemon, grapefruit). A mineral dimension asserts itself with intensity through notes of gunflint, damp limestone and flint. Subtle touches of fresh hazelnut and beeswax complete this elegant aromatic palette.

Palate

The attack is lively and crystalline, carried by a fresh, energetic acidity that gives structure to the whole. The mid-palate develops with breadth and density, revealing a creamy texture from aging on the lees. The wine is concentrated and deep, reflecting the small berries of the 2019 vintage. The finish lingers at length on chalky, saline mineral notes, accompanied by a slight, noble bitterness that adds complexity. The balance between richness and freshness gives this wine remarkable elegance and great precision.

Food and wine pairings

This Saint-Aubin 1er Cru "Les Frionnes" 2019 is an ideal match for firm-fleshed fish (turbot, sea bass, sole) prepared with beurre blanc or a lemon sauce. It also pairs perfectly with seafood (seared scallops, lobster, oysters), free-range poultry with cream and mushrooms, as well as aged cheeses such as Comté or dry goat’s cheeses.

Serving and cellaring

The Saint-Aubin 1er Cru "Les Frionnes" 2019 is best enjoyed at a temperature between 11 and 14°C. Decanting for around 30 minutes before serving allows the wine to open up fully. This wine can be enjoyed now, but will continue to evolve through around 2050, gradually developing tertiary aromas of honey, wax and dried fruits while retaining its mineral freshness.

A Saint-Aubin Premier Cru of remarkable mineral precision

The estate

The Domaine Hubert Lamy was founded on January 1, 1973 by Hubert Lamy in Saint-Aubin, in Burgundy. Since 1995, his son Olivier Lamy has been running the estate with an innovative, exacting vision. The domaine now covers around 18.5 hectares across twenty different appellations in the Côte de Beaune, with production mainly focused on white wines (80% of the vineyard). Olivier Lamy has established himself as one of the region’s most respected winemakers thanks to meticulous viticulture, experiments with high-density plantings, and a minimalist approach in the cellar. The estate is recognized for producing wines of great purity that precisely express the character of each terroir.

The vineyard

The Saint-Aubin 1er Cru "Les Frionnes" comes from a vineyard of around 2.4 hectares located on a steep, east-facing slope at high altitude within the Saint-Aubin appellation. The soils are made up of clay-limestone dotted with stones, providing excellent natural drainage. The vineyard includes three generations of vines planted in 1935, 1960 and 1985, whose deep root systems contribute to the wine’s complexity. The eastern exposure and the site’s high altitude give the wine remarkable freshness and an intense mineral expression, hallmarks sought after in the great white wines of Burgundy.

The vintage

The 2019 vintage in Burgundy was marked by contrasting weather conditions that significantly reduced yields while producing wines of exceptional quality. A mild winter was followed by April frosts that particularly affected Saint-Aubin, damaging early buds. A cold spell during flowering in June caused shatter (coulure) and millerandage, further reducing yields. A dry summer with moderate temperatures (remaining below 32°C) allowed slow, gradual ripening of the grapes. The berries, half the size of a normal year, concentrated aromatic intensity and complexity. Harvest took place in the second half of September in favorable weather, delivering grapes of optimal ripeness with acidity preserved.

Winemaking and aging

After being hand-harvested into small crates, the grapes for the Saint-Aubin 1er Cru "Les Frionnes" 2019 were gently pressed using a pneumatic press. The juice was then settled overnight in a stainless steel tank before being transferred into barrels and demi-muids of various ages, with no new oak. Alcoholic fermentation proceeded naturally with indigenous yeasts over a period of about three months in a temperature-controlled environment. Malolactic fermentation took place in barrel. The wine was then aged on the lees for 12 months in barrel, followed by one year in a stainless steel tank before bottling. Minimal sulfur use and the absence of new oak help preserve the pure expression of the terroir and the mineral freshness characteristic of this climat.

Grape variety

100% chardonnay.