Saint Aubin 1er Cru En Remilly 2019 Vieilles Vignes - Hubert Lamy

Saint Aubin 1er Cru En Remilly 2019 Vieilles Vignes - Hubert Lamy

(92 - 94)/100 Parker

Tasted by William Kelley on January 14, 2021: "The 2019 Saint-Aubin 1er Cru En Remilly shows beautifully, floating in the glass with aromas of pear, peach, white flowers and fresh bread. It's textured and enveloping, with a full, elegantly layered core, lively acids and a long, saline finish."

A family of winegrowers in Saint-Aubin since 1640, Hubert created his estate in 1973 with 9 hectares. A new winery was built in 1980. and expanded in 2002. Olivier, his son joined him in 1998. The Domaine now exploits 18.5 ha of which 10.8 ha are first growths on the communes of Saint-Aubin, Puligny-Montrachet, Chassagne-Montrachet and Santenay.

Winemaker : Olivier LAMY Grape variety : Chardonnay Ages : 1989 Slope : 5 to 30%.

Surface of the plots: 2 Hectares South exposure. Density of plantation: from 11 to 14 000 plants / ha.

Geology: Limestone soil. Shallow soil (10 cm). Lots of pebbles. Altitude of 260 / 320 meters.

History :In Remilly is a climate that is located a few meters from the Grand Crus "Chevalier Montrachet". 25 years ago, the climate in Remilly was a field of pebbles that could not be exploited. Five of the twenty-two hectares that make up the climate were planted. The commune of Saint- Aubin, who owned 10 hectares of unplanted land, leased it for 40 years to winegrowers who wanted to do the development and maintenance work. plantation. Machines crushed the stones and Hubert Lamy planted 20,000 chardonnay plants in 1989.

Origin of the name: A Gallo-Roman villa would have given its name to this climate.

Viticulture :Pruning in guyot poussard. Green pruning in May and August. No fertilizer for 16 years but organic compost based amendments are made. Low yield. High trellising (1.4 meter) for a larger leaf area. The entire estate is under reasoned control (treatment with low doses of natural products, sulphur or copper, treatment with products that respect the existing fauna and that are only applied when necessary). The soil is ploughed about 4 times a year.

Vinification: Manual harvest in bins or small crates. Grapes are pressed very gently with a pneumatic press. No settling of the must. Reasoned chaptalization if necessary. Fermentation in barrels (300 l) and half muts (600 l) (Vosges, Allier and Troncais, 0% new and barrels from 1 to 10 years old). Temperature control in barrels. Very long fermentation: 90 days. No stirring.