At a glance

Producer

Hubert Lamy

Region

Saint-Aubin, Côte de Beaune, Burgundy, France

Grape variety

Chardonnay

Wine type

White

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$50-$70

Tasting profile

Fresh citrus, white flowers, wet stone mineral notes, subtle orchard fruit

Evolution: Over the next 5-8 years, will gain richer texture, more secondary nutty and toasty oak nuances, complex minerality

At peak: Elegant complexity combining purity of fruit, driven acidity, and refined oak integration with lingering mineral finish

Structure

Acidity

Medium-high, crisp and well-balanced

Tannins

None (white wine)

Alcohol

13.0%-13.5%

Aging potential

10-15 years with potential to evolve further due to quality terroir and vintage

Drinking window

Peak drinking

2028 to 2052

Optimal window

2025 to 2055

Current status

Young and developing, with good freshness and complexity

Current condition

Vibrant with fresh acidity and mineral undertones

The 2020 vintage in Burgundy was marked by a warm and dry growing season that produced riper fruit while retaining fresh natural acidity typical of Saint-Aubin terroir. Premier Cru Derrière Chez Edouard benefits from well-drained calcareous soils imparting minerality and longevity. This combination supports a medium-term aging window, with peak development in 8-13 years post vintage as the wine balances fruit ripeness with evolving complexity.

Food pairing

Pairs excellently with roasted chicken with herbs, grilled white fish, shellfish like scallops, creamy cheeses such as Comté or Brie, and subtly flavored mushroom dishes.

Serving

Serving temperature

10-12°C / 50-54°F

Decant

Not required

Sustainability

Sustainability score: 7/10

Small-scale estate with emphasis on low-intervention viticulture, hand-harvesting, and minimal chemical inputs. Use of natural yeasts and careful vineyard management to nurture terroir expression.

Hubert Lamy's wines derive from a traditional Burgundy vineyard, often run with respect for environmental balance and terroir preservation. Although no formal labels certify organic or biodynamic status here, the producer’s artisanal approach aligns with many sustainable principles. Challenges include export logistics and packaging impacts common in fine wine industry. Overall, sustainability practices are good but not at the very highest or certified organic/biodynamic level.