|Sub-district||Côte de Beaune|
Creamy texture, but different aromatics to the Chatenière, richer and longer. Feels like it has huge potential, with breadth and length. L&S (Nov 2021)
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The 2019 Saint-Aubin En Remilly 1er Cru has a clean, precise bouquet that delivers palpable energy and gains complexity in the glass, evoking memories of clambering over cockles in my seaside hometown, a briny tang in the air. The palate is very well balanced with a sapid entry, lovely weight in the mouth and hints of sour lemon on the finish that get the saliva flowing... again! Have a second bottle handy – you’ll need it. Drinking range: 2022 - 2040 Rating: 94 Neal Martin, www.vinous.com (Dec 2021)
Pale colour, a little wet wool shows on the nose in quite an attractive fashion. The fruit starts to grow behind, this is very well managed. Excellent intensity, limestone freshness, a fine En Remilly which has not caught the sun too much. Rating: **** Jasper Morris - Inside Burgundy (Oct 2021)
Ripe aromas of citrus confit, spice and mineral reduction slide gracefully into dense and solidly voluminous flavors that also exude a refreshing salinity on the clean and dry finish where a hint of bitter lemon slowly emerges. This will need to develop more depth to merit the top end of my predicted range, but the potential is there. Drinking range: 2026 - Rating: 91-93 Allen Meadows, www.Burghound.com (Jun 2021)
Domaine Hubert Lamy
Olivier Lamy has built on the solid foundations his father Hubert prepared with twenty years and more of work in the vineyards. Today the Domaine has 18.5 hectares of vines - 80% are Chardonnay and 20% Pinot Noir. The vines are in several appellations - Saint-Aubin, Puligny-Montrachet, Chassagne-Montrachet and Santenay, as well as the excellent Bourgogne Blanc. The reputation of the domaine is now made, but the Saint Aubins, both red and white, remain some of the bargains of Côte d'Or, and challenge the supposed superiority of the grander village names on a regular basis, both in terms of young and mature wines.
Olivier's wine-making style and preference is to emphasise the fresh and the mineral side of his wines, and there is very little new wood in this cellar, with many wines with no new wood at all, and that is with the wines in 600 litre demi-muids rather that the classic Burgundy (225 litre) fût. Certainly Oliver's whites do have an arrow-like purity and intensity, and seem to age completely straight and true.
The reds are worth more than a casual mention too. Olivier has been getting some consultation help from Sylvain Pataille, and the wines have energy and bounce along with the supple tannins and ripeness.
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