The Lamy family has been working vines in Saint-Aubin since 1640. Created in 1973 and is now run by ambitious Olivier, who worked at Meo-Camuzet before taking over in 1996 from his father, Hubert. Olivier studied winemaking and commerce, and has been very keen in expanding the family business. He makes wines from several appellations in Burgundy and is always seeking to improve the quality by experimenting in both the vineyard and winery; to try and capture greater expressions of individual terroirs.
Olivier seeks to make stylish wines that are refined and racy, highlighting the mineral character of Burgundy. Yields are kept low and during harvest, grapes are sorted in cellar. Vinification is traditional and the wines are matured in oak casks (20-30% new) for 12 months before light filtration and bottling. Olivier has begun using 600-lt tonneaux rather than all 225-litre barriques. He feels this protects the purity of the fruit without overoaking. Today, the majority of Lamy's production is raised in these larger casks.