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Winery: Domaine Hubert Lamy
Country / Region: France / Burgundy – Bourgogne
Date Winery was established: 1973
Grape Variety: Chardonnay
Year the vintage was first released: 1992
Alcohol / Volume: 13% / 750ml
Ratings: 93 pts. Inside Burgundy
Good to Know: Domaine Hubert Lamy started in 1973 but developed greatly in the 1990s. Formerly, Pinot Noir were present in the vineyard but it has been replanted with Chardonnay as decided by Hubert Lamy.
Only a small quantity remains of one of star grower Olivier Lamy's village Puligny-Montrachet cuvées from the limited 0.9ha vineyard of 'Les Tremblots'. Some vines in this vineyard were planted just after the Second World War. The wine showcases the quality and style expected from this esteemed domain, with a remarkable purity of fruit, nervosity, and minerality. It is expected to develop superbly over the next five years, if not longer.
The 2023 vintage showcases Olivier Lamy’s relentless pursuit of precision and tension, turning a warm growing season into a masterclass of structural definition and mineral drive. Sourced from the prized 0.9-hectare parcel of Les Tremblots in Puligny-Montrachet—featuring old vines planted as far back as 1946 alongside Lamy’s signature high-density plantings—this vintage benefited from purposeful extraction to endow the wine with remarkable dry extract and natural acidity. The 2023 release delivers extraordinary purity and energy, easily rivaling top Premier Crus with its exceptional concentration, cellaring potential, and vibrant focus.
The wine opens with an intricately defined bouquet of white peach, fresh pear, and citrus zest, layered with white orchard blossoms, orange oil, and a wave of crushed stone minerality. On the palate, it is taut and medium-bodied, striking a seamless balance between a fleshy, juicy core of orchard fruit and an electric beam of acidity that leads to a searingly saline, long finish. To complement its vibrant energy and refined structure, pair this bottle with pan-seared scallops, butter-poached lobster, roasted sea bass in lemon butter, herb-crusted poultry, or aged Comté.
