SAINT AUBIN
2011 1er Cru Rémilly Domaine Hubert Lamy
The Remilly seems to be thicker and fuller than the Chateniere, greater body at the expense, perhaps of some of the elegance. Just as good, in a slightly different fleshier style.L&S (Jan 2013)
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The 2011 St. Aubin En Remilly is wonderfully complete. Beams of vibrant minerality and acidity provide support for layers of open, resonant vintage 2011 fruit. The En Remilly is utterly vivid and kaleidoscopic in the glass, with superb nuance and transparency. Although delicious today, I really get the sense the 2011 could also age quite well given its persistence and palate presence. In my view there are two reference-point En Remillys; Olivier's Lamys is one. In case you are wondering, the other is Pierre-Yves Colin's. Rating: 92 Antonio Galloni, www.vinous.com (Nov 2013)
Rating: 92 Tim Atkin MW, www.timatkin.com (Jan 2013)
Very toothsome and lip smacking. The nose alone really gets the saliva flowing. Juicy and precise, though this needs a bit of time in bottle. Would put many grander appellations to shame. 2014-2020 Rating: 16.5+ Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2013)
Pure and uplifted aroma. Fine and light and straight on the palate. It has tension and elegance. Very streamlined and pure, fine and tight on the finish…lifted pure and slightly saline finish. Lighter bodied and refined. Particularly good++. From 2016Sarah Marsh MW, The Burgundy Briefing (Nov 2012)
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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