Domaine Lamy-Pillot is a 15 hectares estate in Chassagne-Montrachet, Burgundy. The vineyards are farmed according to organic principles with no certificate. Current winemakers are Sébastien Caillet and Daniel Cadot-Lamy. They produce bright texture, balanced and savory nose wines.

Top wines of Domaine Lamy-Pillot are: Chassagne-Montrachet Premier Cru La Grande Montagne, Chassagne-Montrachet Premier Cru Morgeots, and Chassagne-Montrachet Premier Cru Clos Saint-Jean. The Chassagne-Montrachet Premier Cru La Grande Montagne 1989 scored 90, the Chassagne-Montrachet Premier Cru Morgeots 1989 scored 90, and the Chassagne-Montrachet Premier Cru Clos Saint-Jean 1996 scored 88 by the Wine Advocate.

Robert Parker’s tasting notes on the Chassagne-Montrachet Premier Cru La Grande Montagne 1989 are: “The 1989 Chassagne-Montrachet-Grande Montagne is an outstanding wine, with a huge, buttery, pineapple, vanillin-scented nose, deep, intense, opulent flavors, crisp acidity, and an explosively long finish. While the acid levels are sound, this is a wine to drink over the next decade. Rene Lamy has made exceptional progress in quality since the mid-eighties and the 1989s were unquestionably the finest white burgundies I have ever tasted from his domaine”.

Since 1998 the domaine has been run by Sébastien Caillet and his wife. In 2004 Daniel Cadot-Lamy along with his wife - Karine joined the family estate, and took the responsibilities over commercial management.

The roots of Domaine Lamy-Pillot go back to 1973, when René and Thérèse Lamy-Pillot, both from winegrowers’ families built the hamlet and began exploiting a few plots, by vinifying and selling their harvest themselves.

For the Montrachet the family has a sharecropping agreement with Claudine Petitjean.

Domaine Lamy-Pillot is cultivated according to the organic principles with no certificate.

The harvest is hand-picked. The grapes are destemmed before the vinification. The fermentation lasts for about 30 days, for the first 10 days the cap is punched down twice a day.

Depending on the vintage, the length is adapted, on average it takes for 11 to 13 months.

The wines are usually bottled before the next harvest.