Description

• Alcohol %: 13 - 13.8%
• Decant Time: 30 minutes
• Taste: citrus blossom, white peach, quince, toasted almond, hazelnut, buttery lees, minerality, saline, vanilla, creamy, bright acidity, long finish
• Food Matching: Scallop gratin, Roast stone bass, Sea bream with sweetcorn, mussel and clam velouté, Comté cheese, Roast chicken or turkey
• Grape Variety: Chardonnay ,

Tasting note

這支2020 Clos de la Chatenière來自聖奧班一級田，口感輕盈又有層次：初聞有柑橘花、白桃與木瓜的香氣，跟著出現烘烤杏仁與奶油般的酵母味。入口帶有奶油質地但不膩，礦感與鹹鮮感讓整體更清爽，酸度明快，層次分明，尾韻長且帶烤堅果餘味。關於生產：酒莊由Olivier Lamy掌管，這塊田於1964年種植，面積約1.25公頃，老藤產量低、果實濃縮，強調田地的表現。釀酒方面以法國橡木桶陳年並在細澱渣上陳放以增加口感厚度，但木味控制得很細緻，既有奶油感又保有清新活力。整體輕鬆但專業，適合搭配干貝、白肉或帶有奶香的經典法式菜餚。

A refined Premier Cru from Saint-Aubin, this 2020 Clos de la Chatenière marries energy and texture. The nose opens with citrus blossom, white peach and quince, followed by toasted almond and a hint of vanilla from judicious oak. On the palate it offers creamy lees character tempered by vibrant saline minerality and bright acidity, giving an edged creaminess rather than heaviness. Flavors build steadily — orchard fruit, citrus peel and subtle spice — finishing long and focused with lingering roasted-nut notes. Producer notes: Made by Domaine Hubert Lamy under the stewardship of Olivier Lamy, the wine reflects the domaine’s emphasis on terroir clarity and balanced maturation. The vineyard is a compact, old-vine parcel planted in 1964 (1.25 hectares) that produces concentrated fruit and distinctive mineral lift. Winemaking notes: Fermented and raised in French oak barrels with careful use of new wood, the wine spends extended élevage on fine lees to develop texture while preserving freshness. Bottled with a cork closure, it is approachable now with aeration and will evolve gracefully through the next two decades.

Winery

休伯特藍米酒莊位於聖奧班，是座小而專注的家族酒莊，由Olivier Lamy掌舵。酒莊重視田地表現，照顧老藤與產量，釀造時以細緻的桶陳與澱渣陳放來累積口感，目標是質地與清爽之間的完美平衡。

Domaine Hubert Lamy is a small, highly regarded producer in Saint-Aubin. Under Olivier Lamy the domaine focuses on expressing terroir from compact, old-vine parcels. Wines are crafted with careful cellar work—measured oak use and lees ageing—to achieve balance between texture and freshness.