2022 Chassagne-Montrachet Rouge Champs de Morgeot, Domaine Lamy-Pillot
bottle
£45.00
(£40.00 per bottle)
Save 11% on a case of 6 bottles
102 in stock
Winemaker:Domaine Lamy-Pillot
These grapes were grown in deep, clay-rich soil, on flattish land below the Morgeot 1st Growths. “This always gives structured wines, with stuffing,” as Karine Lamy’s husband Daniel told us. 50% whole clusters were retained, layered like flakey pastry, with de-stemmed grapes below and above. The wine then aged for a year in 25% new barrels, before the contents were assembled, then bottling in January 2024. Colour is deep, purple-ruby. Nose is open, ripe and lively. This is a most impressive Chassagne red, a fresh, rich mouthful. It has gentle tannins and well-rounded length, superb value (for drinking 2025-2030+).
| Weight | 1.5 kg |
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| Vintage | |
| Wine Name | Chassagne-Montrachet Rouge Champs de Morgeot, Domaine Lamy-Pillot |
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| Product Code | LA0422RA |
| Customs Status | Duty Paid |
| Tax Status | Inc Tax |
Winemaker
Domaine Lamy-Pillot
Our links with this family go back decades, to shipping the wines of the Domaine du Duc de Magenta, for whom René Lamy was the vigneron. He then founded his own domaine in 1973, which has now passed to his daughters Karine and Florence, and their husbands Daniel and Sébastien. We are thrilled to ship from this superb 17-hectare source, with its strikingly delicious wines, both white and red. It is Florence’s highly-talented husband Sébastien Caillat who is wine-maker here, and since 2021 the story is one of renewal and positive change. Crucial fine-tunings have been made, for instance hand-picking of grapes now takes place into small baskets, then bunches are gently dropped into small wagons. This minimises the crushing of grapes before arrival at the winery. A sorting table allows elimination of any imperfect fruit. Pinot Noir grapes and bunches are lifted by gravity into vats, no longer pumped. Punching-down of reds has been reduced, only taking place during the first third of the vatting time. Gentle pumping-over has become the preferred intervention, with macerations regularly lasting 3-4 weeks.