Domaine Des Lambrays
Jacques Devauges

History and Terroir
Based in Morey-Saint-Denis, Domaine des Lambrays is best known for its Pinot Noir-based wines from the Clos des Lambrays Grand Cru, of which it owns 98% of the vineyard. This prized, nearly 9-hectare site has been planted to vines since the time of Charlemagne and the monks of the Abbaye de Citeaux, and today produces some of the most sought-after wines to come out of Burgundy. The Clos des Lambrays vineyard has been cultivated as a clos (walled-in plot of vines) since 1365. The site was one of the first to receive premier cru status upon the founding of the AOC system and was upgraded to grand cru status in 1981. The Clos des Lambrays vineyard encompasses three specific sub-climats (Meix-Rentier, Les Larrets, and Les Bouchots), which are rooted in three distinctly different soil types—each of which brings a specific structure and characteristic to the final wines. All vines at Clos des Lambrays average between 35 and 100 years in age.
Farming and Winemaking
At Domaine des Lambrays, all farming is now done following organic and biodynamic principles. Vinification is now done parcel by parcel, separated according to geology, and takes place at a brand new, gravity-fed facility and is executed with a low-intervention mentality without any punch-downs. Come harvest, all fruit is picked and sorted by hand, so as to ensure that only the best clusters make their way into the press. The majority of fruit is not destemmed. Fermentations take place in open stainless steel vessels prior to aging in French oak barrels for 18 months (50% new). Deemed by collectors and critics alike as some of the most ethereal, elegant, and terroir-specific wines in the world, it’s no surprise that Domaine des Lambrays wines consistently receive outstanding scores year in and year out—as well as continue to captivate the hearts of industry professionals and long-standing Burgundy aficionados alike. The estate’s wines are revered for their complexity, charm, and distinguished structure, which renders them easily capable of withstanding very long bouts of aging in the cellar.
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