About
Domaine Lamy-Caillat
Domaine Lamy-Caillat is a family micro-domaine located in Chassagne-Montrachet, Burgundy. At present 1.2 hectares of vineyards are cultivated by Sébastien Caillat and Florence Lamy. The vines are farmed by an organic approach without certification.
The wines of the domaine demonstrate finesse, balance, and intensity.
Top wines of Domaine Lamy-Caillat are: Chassagne-Montrachet Premier Cru Les Caillerets, Chassagne-Montrachet Premier Cru La Romanée, and Chassagne-Montrachet Premier Cru La Grande Montagne. The Chassagne-Montrachet Premier Cru Les Caillerets 2020 scored 95-97, the Chassagne-Montrachet Premier Cru La Romanée 2018 scored 94-96, and the Chassagne-Montrachet Premier Cru La Grande Montagne 2020 scored 93-95 by the Wine Advocate.
Robert Parker’s tasting notes on the Chassagne-Montrachet Premier Cru Les Caillerets 2020 are: “The king of the cellar is the 2020 Chassagne-Montrachet Premier Cru Les Caillerets. Mingling scents of citrus oil, nashi pear and crushed mint with hints of freshly baked bread, nutmeg and beeswax, it's medium to full-bodied, taut and incisive, with terrific concentration, racy acids and a long, intensely chalky finish. I can't wait to revisit this bottle”.
History
Domaine Lamy-Caillat is managed by two families - the Caillat and the Lamy. Both Sébastien Caillat and Florence Lamy were brought up in the vignerons’ families, which passed on to them winemaking and a job well done.
On official domaine’s site the winegrowers tell about themselves: Sébastien Caillat: “I love silence, the smell of a wood fire and saying that things were better in the old days’. Florence Lamy says: “I love the smell of a slowly cooking dish, the beauty of ploughed earth, the sight of a wedding ring worn almost to nothing”.
The domaine produces only white wines, from Chardonnay grape variety, in particular 3 premiers crus and 1 village.
Approach
Organic
Current winemakers - Sébastien Caillat and Florence Lamy follow organic winegrowing principles, without the certificate.
Domaine Lamy-Caillat produces wines from grapes pressed by mechanical Vaslin press. The fermentation starts in the tank and ends in the barrel. Maturation is carried out on lees with no stirring.
The ageing takes about 12 months. The used percentage of new wood depends on the cuvée, but it never exceeds 20 percent. The bottling processes manually, without filtering. The bottles then are kept upright for a month, waxed, then re-waxed at labelling when sold.