Interview: Olivier Lamy of Domaine Hubert Lamy

Paul Wasserman talks to Olivier Lamy about high density plantings, non-hedging, Saint-Aubin, and the importance of crushing. 1. The 2020 growing season 0:08 2. Family history and vineyards 1:58 3. Olivier’s studies, internship at Meo Camuzet, Henri Jayer 6:04 VITICULTURE 4. Guyot Poussard pruning 10:56 5. Non-hedging 16:38 6. High density 19:53 WINEMAKING 7. Intro 31:26 REDS 8. Red winemaking 32:55 9. Less sulfur, mined sulfur 35:18 10. Digression: Marcottage 39:09 11: Whole clusters 40:28 12. Santenay 1er Cru Clos des Gravières Vieilles Vignes 41:48 WHITES 13. Crushing 44:00 14. Large format barrels 47:01 15. Blind tasting experiments: diam corks, longer aging times, washed and unwashed barrels 49:09 16. Saint Aubin Vineyards 51:08 17. Saint-Aubin 1er Cru En Remilly 57:00 18. Saint-Aubin Blanc 1er Cru Clos de la Chatenière 59:23 19. Planting trees 1:03:10 20. What factors affect the amount of stem inclusion in reds? 1:04:17 21. Saint Aubin La Princée 1:06:15 22. Bourgogne Blanc Les Chataigners 1:07:04 23. Use of barrels for different cuvées 1:08:27 24. Ideal barrel aging time 1:09:42 25. Effects of non-hedging on disease pressure 1:13:28 26. How does non-hedging and high density affect depth of roots 1:15:06 27. Why Olivier chooses to do more work 1:16:54 28. Olivier’s wines: more focus on verticality 1:18:03 29. Olivier’s trials in the past and the future 1:18:34 30. Is no-tilling possible in Burgundy? 1:19:54 31. The 2018 vintage 1:22:19