Domaine Hubert Lamy, Puligny-Montrachet Les Tremblots

Domaine Hubert Lamy, Puligny-Montrachet Les Tremblots, 2016

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    Chardonnay 100%

Toffee, pineapple, pear and tarragon with a fresh and clear core. Good minerality and nicely balanced acidity. Long finish

About Domaine Hubert Lamy

The Lamy family has been working in the vineyards since 1640. Domaine Hubert Lamy was created by Hubert Lamy in 1973. Before creating his own Domaine Hubert Lamy, Hubert worked with his father, Jean Lamy. At that time the domaine was around 8 hectares in size, planted mainly in 'regionale appellations'.

Most of the development of the Domaine was during the 1990's when new vines were bought or rented (Clos de la Chatenière, Derrière Chez Edouard, Murgers des dents de Chien, Clos du Meix, Santenay Clos des Hâtes) or planted (En Remilly). Some parcels which were planted with Pinot Noir vines were changed to Chardonnay vines because it was considered this was a better choice for the soil type (La Princée).

Olivier Lamy, having first studied winemaking and commerce, joined the Domaine in 1995. Prior to joining his father he did training courses in several other Domaines and tasted wines from all over the world. With this experience he was able to bring new ideas and new methods of working in the vines and in the cellar.

Today the Domaine has 18.5 hectares of vines - 80 % in Chardonnay and 20 % in Pinot Noir. The vines are in several appellations - Saint-Aubin, Puligny-Montrachet, Chassagne-Montrachet and Santenay. There are 20 appellations in total and the Domaine produces around 110,000 bottles per year.

70% of the total production is exported worldwide (Japan, USA, England, Australia and throughout Europe). The remainder of the production is sold in France through wine merchants, restaurants, wine shops and to private customers.

Originally the wines were made in a little vat house in the centre of the village of Saint-Aubin. Due to its size this was not a very practical site for the Domaine. In 1979 Hubert decided to build a larger, more practical vat house. This building was completed in 1981 and since then the work has been much easier. In 2003 the size of the vat house was increased from 600m2 to 1200m2. There are now three stories to the building. The first level contains the vats, vinification material (destemmer, conveyor belt, 2 pneumatic presses, vibrating sorting table…) and the labelling line. Below, on the second floor, is the bottling line and this is also where the bottles are stored and orders are prepared . The third level, underground, contains the cellars, one for white wine and one for red wine. Both cellars contain the barrels for ageing.

Vinification in white: White grapes arrive in the vat house and are put in the press via a conveyor belt. The grapes are pressed and the juice is transferred to a stainless steel vat for 1 night for settling. The next day the clear juice descends, via a gravity system, into the cellar and is put in the barrels. The barrels are 300 litres and 600 litres ("demi-muid") in capacity.

Vinification in red: Red grapes are sorted on a vibrating sorting table. They are then transferred into the destemmer and then into cement vats via a conveyor belt. The alcoholic fermentation process starts during the next 3 - 10 days. The most is then devatted and pressed, the juice is settled for one night and is then transferred into the barrels for ageing.

The wine is bottled after approximately 18 months of maturing in the barrels.

Grape variety

Chardonnay is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a ‘rite of passage’ and an easy entry into the international wine market.

The Chardonnay grape itself is neutral, with many of the flavours commonly associated with the wine being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavours. In cool climates (such as Chablis and the Carneros AVA of California), Chardonnay wine tends to be medium to light body with noticeable acidity and flavours of green plum, apple, and pear. In warmer locations (such as the Adelaide Hills and Mornington Peninsula in Australia and Gisborne and Marlborough region of New Zealand), the flavours become more citrus, peach, and melon, while in very warm locations (such as the Central Coast AVA of California), more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavours with buttery mouthfeel and hazelnut notes.

Chardonnay is an important component of many sparkling wines around the world, including Champagne and Franciacorta in Italy.

Chardonnay's popularity peaked in the late 1980s, then gave way to a backlash among those wine connoisseurs who saw the grape as a leading negative component of the globalisation of wine. Nonetheless, it is one of the most widely planted grape varieties, with 210,000 hectares (520,000 acres) worldwide, second only to Airén among white wine grapes and fifth among all wine grapes.

Chardonnay lends itself to almost any style of wine making from dry still wines, to sparkling wines to sweet late harvest and even botrytized wines (though its susceptibility to other less favourable rot makes these wines rarer). The two winemaking decisions that most widely affect the end result of a Chardonnay wine is whether or not to use malolactic fermentation and the degree of oak influence used for the wine. With malolactic fermentation (or MLF), the harder malic acid gets converted into the softer lactic acid, and diacetyl which creates the "buttery-ness" that is associated with some styles of Chardonnay. The wines that do not go through MLF will have more green (unripe) apple like flavours. Oak can be introduced during fermentation or after in the form of the barrel aging. Depending on the amount of charring that the oak was treated with, this can introduce a "toastiness" and flavours that many wine drinkers mistake as a characteristic of the grape itself. These flavours can include caramel, cream, smoke, spice, coconut, cinnamon, cloves and vanilla.

Other winemaking decisions that can have a significant effect include the temperature of fermentation and what time, if any, that the wine allowed to spend aging on the lees. Burgundian winemaking tends to favour extended contact on the lees and even "stirring up" the lees within the wine while it is aging in the barrel in a process known as bâttonage. Colder fermentation temperatures produces more "tropical" fruit flavours like mango and pineapple. The "Old World" style of winemaking favours the use of wild, or ambient yeast, though some will also use specially cultivated yeast that can impart aromatic qualities to the wine. A particular style of yeast used in Champagne is the Prise de Mousse that is cultivated for use worldwide in sparkling Chardonnay wines. A potential drawback of using wild yeast is that the fermentation process can go very slow with the results of the yeasts being very unpredictable and producing potentially a very different wine each year. One Burgundian winemaker that favours the use of only wild yeast is Domaine des Comtes Lafon which had the fermentation of its 1963 Chardonnay batch take 5 years to complete when the fermentation process normally only takes a matter of weeks.

The time of harvesting is a crucial decision because the grape quickly begins to lose acidity as it ripens. For sparkling wine production, the grapes will be harvested early and slightly unripe to maintain the acid levels. Sparkling Chardonnay based wines tend to exhibit more floral and steely flavours in their youth. As the wine ages, particularly if it spends significant time on lees, the wines will develop "toasty" notes. Chardonnay grapes usually have little trouble developing sugar content, even in cooler climates, which translates into high potential alcohol levels and limits the need for chaptalisation. On the flip side, low acid levels can be a concern which make the wine taste "flabby" and dull. Winemakers can counteract this by adding tartaric acid in a process known as "acidification". In cooler climates, the extract and acidity of Chardonnay is magnified which has the potential of producing very concentrated wines that can develop through bottle aging. Chardonnay can blend well with other grapes and still maintain some of its unique character. The grapes most often blended with Chardonnay include Chenin Blanc, Colombard and Sémillon.

Due to the "malleability" of Chardonnay in winemaking and its ability to reflect its terroir, there is not one distinct universal "style" or set of constants that could be applied to Chardonnay made across the globe. According to Jancis Robinson, a sense of "smokiness" is one clue that could be picked up in a blind tasting of Chardonnay but there are many styles that do not have any "smoky" notes. Compared to other white wine grapes like Sauvignon Blanc, Gewürztraminer and Viognier-Chardonnay has a more subtle and muted nose with no overwhelming aromatics that jump out of the wine glass. The identifying styles of Chardonnay are regionally based. For example, pineapple notes are more commonly associated with Chardonnay from Napa Valley while Chablis will have more notes of green apples. While many examples of Chardonnay can benefit from a few years of bottle aging, especially if they have high acidity, most Chardonnays are meant to be consumed in their youth. A notable exception to this is the most premium examples of Chablis and white Burgundies.

Alternative Names: Morillon, Pinot Chardonnay, Feiner Weisser Burgunder

About Puligny-Montrachet

Puligny-Montrachet is a village in the Cote de Beaune sub-region of Burgundy, with its own communal appellation. It is also home to four Grand Cru vineyards and 17 Premier Cru sites. The village was originally called just Puligny until 1879, when the Montrachet section was added in homage to its iconic Grand Cru vineyard, Le Montrachet. The origin of these names is the scrubby Mont-Rachet hillside above the village: mont meaning "hill" and rache translating rather less glamorously as either "scab" or "rash".

The communal Puligny-Montrachet appellation covers red wines made from Pinot Noir and white wines made from Chardonnay. However, red wines make up only a tiny fraction of the output and it is the high-quality white wines – regarded by many as the finest possible expression of Chardonnay – that are responsible for Puligny's fame and stellar reputation.

The undeniable success of Chardonnay here is the result of several factors – most of them encompassed by the concept of terroir. The local combination of topography, soil structure and climate gives producers high-quality grapes with which to make their wines. Many generations of winemakers have studied the local terrain in depth, developing a detailed theoretical map of the area, marking those sites best suited to quality viticulture. In recent years (with the help of modern technology), extensive analysis has been carried out to further this work and to examine the precise relationship between soil and wine. Although difficult to pin down, the positive effect of the limestone soils and the particular climate in Puligny is undeniable.

In 1984, the INAO (the government body responsible for the French appellation system) officially demarcated and classified the land around the village into 17 Puligny-Montrachet Premier Cru vineyard sites. Wines from these vineyards may carry the Premier Cru title on their labels and include their vineyard names. The village had officially recognized prestigious vineyards long before that date, however; the famous Le Montrachet, Bâtard-Montrachet, Chevalier Montrachet and Bienvenues-Bâtard-Montrachet sites were officially awarded their own appellations – and Grand Cru status – in the late 1930s. The first two of these are divided down the middle by the commune boundary between the Puligny and Chassagne villages, both of which proudly lay claim to their half.

The soils around Puligny-Montrachet are characteristically Burgundian, with a high content of limestone, especially on the slopes of the Cote d'Or. These slopes are of particular importance to Puligny – not only because they angle the vines towards the ripening rays of the morning sunshine, but also because they are less affected by the village's relatively high water table. The best wine comes from vines that are forced to grow long, strong root systems, which they will only do if searching for water or nutrition.

The particular terroir of Puligny gives the wines a subtle distinction compared with its neighbours Chassagne-Montrachet and Meursault, which lie to the immediate south and north respectively. Puligny wines are reputed to have a greater mineral influence and a firmer structure than the more accessible wines from Chassagne and the more perfumed wines of Meursault.

The climate around Puligny-Montrachet is of continental type, with warm, dry summers and cool, extended winters. While spring arrives earlier here than in Burgundy's northern outposts like Chablis, the commune's viticulturalists must still contend with cold spring mornings and the risk of frost damage to their vines.

The southern vineyards of Blagny, a small hamlet just north-west of Puligny, are also covered by the Puligny-Montrachet appellation, but only for their white wines. They produce red wines under their own Blagny Premier Cru appellation.

Regular price $916.00

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