Somm David T

Independent Sommelier/Wine Educator

9.3

I bought my first vintage from this producer & terroir beginning with the 2010 vintage and what a vintage to start. I bought four bottles for right around $50 or a little less. They were so amazing, I drank through them in no time at all. For those of you that read my posts, that’s not normally what I do. I like to drink one & age the rest. Since then, I have looked & looked for more. I’d finally given up hopes of finding more until recently I struck gold. I should have bought all nine bottles but a calmer head prevailed. It’s definitely changed since having it fresh. On the nose, the fruits are slightly macerated. Heather honey, beeswax, golden & green apple, pineapple upside down cake, slight orange citrus blend, mango, glazed nuts, soft, delicate, chalky minerals, a touch of jasmine & yellow lilies. The body is much rounder & thicker than when it was young. Waxy. So, beautifully layered across the palate. Much of the palate matches the nose. Heather honey, beeswax, golden & green apple, apricots, peach, pineapple upside down cake, slight orange citrus blend, mango, slight molasses character & glazed nuts with citrus blossoms, yellow lilies & jasmine. The minerals are much more grippy & bold as they cut across and set on the palate. The acidity round & phat. The texture is amazing as is the length, balance & beautiful, rich, long finish that lasts two-minutes plus. So glad I found more of this wine! Hubert Lamy seriously over deliver the terroir & the price point by a country mile. If you are not buying this wine on pre-arrival, you are missing great wine and excellent value. Can’t say enough good things about it. Especially, the 2010. I expect the 15 to hold similar quality. Photos of; Olivier Lamy, Olivier working in this vineyard, barrel room and their Criots-Bâtard-Montrachet Vineyard. Producer notes and history...There have been Lamy’ s growing vines in St-Aubin since 1640, today it is run by Olivier Lamy. Olivier is a new breed of Burgundian grower keen to progress. He trained Méo-Camuzet & made a number of vintages before taking over in 1996 from his father Hubert. Hubert Lamy used to sell fruit to négociants, but that stopped in 1997. He grubbed up and sold off peripheral vines, keeping only the best and oldest sites. Currently he is experimenting with different planting densities in a quest to capture even greater expression of terroir. The Domaine produces both reds and whites and now has 16.5 hectares of vineyards, mostly in St-Aubin but also own a few parcels in Chassagne-Montrachet and a tiny plot in the Grand Cru Criots-Bâtard-Montrachet. Yields are kept low and recent innovations have been introduced with selection tables in the cuverie to ensure that only the healthiest and ripest grapes are used. His more recent move to reduce the amount of new oak with the introduction of demi-muids 300-600 liter barrels have also helped to improve the wines. Vinification is traditional and the wines are matured with only 20-30% new oak for 12 months before minimal filtration and then bottling. The quality is very high and is often superior to many wines from much more prominent villages that sell at twice the price or more. — 8 years ago

Vin Zering

9.2

Great balance of fruits and acid. Thoroughly quenching. — 8 years ago

Mark Flesher

8.9

Enjoyed last night at Del Frisco's Fort Worth. To prevent a 300 dollar bill, we have always either opened a bottle of white and glasses of red or vice versa. We found this little guy in a 325, which probably wasn't bad considering that I think this would have been even MORE locked up from a 750. This wine did take probably 30 minutes before it was able to be enjoyed. Once it did, it was quite velvety on the front, with a good dark raspberry and classic French terroir on the nose and palate. Herbal notes like clove in the middle, all the while a very soft and red fruit backbone. The wine had a great complexity to it, and nice acidity and tannic balance that went perfectly with steak. Medium + bodied. I think my experience would be better in 2-3 years (from 375), probably 5 years from a 750. Nice little dinner wine. — 8 years ago

Dave Carruthers

9.1

Brings back memories of being at this Winery in Italy last summer. A single varietal wine from 300+ year old vines. Nice full taste and round mouthful of flavour with no alcohol burn I will be sad when the case we shipped home is gone :-( — 9 years ago

Shay A

9.4

This 2011 mountain fruit is ROCKIN. Gorgeous juice. It only took about 15mins to really open up. Dark berry medley on the nose with a touch of vanilla. Legs were model-esque long and the combo of earthiness, dark cherries enhanced the super well balanced and lovely mouth feel perfectly. Buying up whatever else I can find. 300 cases produced. — 9 years ago

Jeff Vejr

9.1

Before James Suckling and The term "Super Tuscan" there was a producer making blends with French grapes for more than 300 years....this is a wine that will confound the haters, and hopefully reeducate them. — 11 years ago

Jordan Salcito

Sommelier/Wine Director Momofuku, Vintner Bellus Wines

9.8

Seriously elegant cider made from pears grown on 300 year old biodynamically farmed trees. Refreshing, mineral, clean and nuanced. — 11 years ago

with Robert

Gina

9.2

Very nice as well...not as complex as the pinot 2009 & 2010 but very enjoyable. More vanilla and spice to this one. Love it every time... — 13 years ago

Kai Wright

9.0

Cheers to Monday holidays in Feb. Never mind the presidents, I’m celebrating affordable, excellent winter white wine. Peaches and cream nose... rich and creamy on the palate, balanced by a nice zip of acid...floral, peaches, lemon zest... like a creamsicle, but with stone fruit. 🍑🎉 — 8 years ago

Jonathan Wall

9.1

Very nice carneros pomard clone 300 case Pinot. Light and Burgundian. Perfect with Vietnamese pork. — 8 years ago

Scott C

Founder / Co-director SR Wine imports

9.3

Beautiful nose , 3 weeks in skins . Aged in 300-500 little barrels . Great producer — 8 years ago

Sion Iorwerth

9.2

Skin contact. Acid. Melon. Rich mouthfeel. Glouglou. #300 — 8 years ago

Norman

9.4

An impossible Rose to get, but thanks to @Henrik Poulsen I got some along with an even better story. We will be trying his Rose in two weeks with a bunch of friends. I'm sure it will be as good. Had this during the crazy heat wave a few weeks back. It made having no a/c bearable. — 8 years ago

Sipping Fine Wine

9.2

Aged for about 10 months in French oak (50% new). Light yellow with big aromas of stone fruits and nutty citrus notes. On the palate apple and pear flavors with bits of lemon rind, fresh and crisp, complex with mineral and wet stone on the lingering finish. Very Nice, about 300 cases made. Put this one in the cellar for a few years, you will be rewarded! Tasting Sample. — 9 years ago

Brenda Reyes

9.5

Full body great taste profile subtle but stands up well to almost anything €300
L'Inconne Paris — 9 years ago

Desiree

9.7

I typically love it. Unfortunately this $300+ bottle went bad. — 10 years ago

Samuel James

9.3

So good drink or hold for a few more. 300 cases of fantastic juice at a great price. #BC #okanaganvalley #canada #wine — 10 years ago

Archie Duckworth

9.3

Great name too — 11 years ago

with Katie

B Albert

9.6

Haven't tried it yet but it's supposed to be wonderful. $300 pesos — 12 years ago

Nik Kannan

9.7

No 59 of only 300 bottles, vintage 2013. Beautiful flavor very special bottle found in Reims. — 8 years ago

Chris England

9.1

2️⃣0️⃣0️⃣7️⃣

🗞 Tesla, A380, 1st iphone, Madeleine McCann
🎵 Girlfriend, Umbrella, Big Girls Don't Cry
🎥 Transformers, 300, AvP, Zodiac
🗣 This is Sparta!
🌍 6.6B

Paid £65 now £210+ nice but overpriced - I’d leave until 2025 or sell em 😁

🍷 Opaque ruby

👃 Chocolate covered blackcurrant in soft smoked oak w/ dark cherry, fine blackberry, cedar & herbs

👄 Med+ body of creamy mocha dominated black fruits that need more time

🎯 Long dark 85% mocha & ripe ninja fruit sludgy linger & green stalky kick — 8 years ago

Sipping Fine Wine

9.0

In 2001 Alan Peirson, Lesley Warner-Peirson, Robbie and Shannon Meyer were enjoying a bottle of wine & discussed a future venture sketching their logo on a cocktail napkin. In the Fall of 2001 they produced their first vintage, 300 cases of RRV Chardonnay. Aged for 8 months in French oak, usual fruit and spice notes. Mellow and creamy, one of the few SB that are oaked, citrus and melon, great acidity, fresh and crisp. Lingering finish ending with a combo of fruit and flowers wrapped in cedar. Very nice — 8 years ago

Sergio Licea

9.4

Strawberries, blackberry compote, blueberries, rhubarb, petrol, iron, white pepper, roasted red peppers. Lively rounded acid/minimal tannin presence, silky texture, light bodied, fruity-slightly peppery-smoky finish. Reminded me of a French Garay or carbonic Languedoc wine. Biodynamic with 200-300 year old vines. Loads of character. — 8 years ago

Sipping Fine Wine

9.0

Located on a beautiful 300 hectare estate, the Giscours vineyard is located in the famous Margaux appellation and eventually included as a Third Growth in the 1855 classification. The young palate on this blend of Cabernet Sauvignon: 70%; Merlot: 20%; and Petit Verdot: 10%; shows ripe berry fruits with pronounced toasty oak notes. The tannins are smooth but needs development. The lingering complex finish shows potential over the next decade. Drink the 2012 if you want something now. — 9 years ago

Jeffrey Long

9.3

Grapefruit, tangerine, pine resin. A sublime expression of the Mosaic hop. — 9 years ago

João Gomes

9.5

Possible one of the best choices for all terrain fusion sushi oh the fat and crispness hints of pears deffinitly a whiteee to follow also might be able to age. 300 years of winery, keep up with the good work — 9 years ago

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.5

Amazing wine, loaded with personality. Not for everybody, this oak aged version also include blocked MF, so it's seriously dry on the mineral-lazed finish. Quality of fruit is great and sports grilled lemon, ripe pear and green tropical elements; this is a big, detailed and supremely balanced class act wine. — 10 years ago

Carlos Chiti

9.4

21/ABR/2015
Todos os anos, São selecionadas barris com características excepcionais que são engarrafadas separadamente. São 300 garrafas disponíveis apenas na vinícola. A barrica 6410 apresenta perfume floral, sabor de frutas vermelhas, muito macio e equilibrado. Garrafa 14 de 300 produzidas. — 11 years ago

erto l

9.6

decant. couple hours. at least. no attribute is new but the combination is unique. fun. wine dork 300 level stuff..?:-)
try it if you find it. — 12 years ago

Beatriz Parga

9.6

This would work well with organic rack of lamb roasted with potatoes, leeks, scallions and garlic. Drizzle olive oil over cook at 350 for 15 minutes, cover with foil and resume cooking at 300 for 30 minutes. Check package for recommended core temp. — 13 years ago