the making of ‘haute densité’…


Perhaps the most astounding wine I’ve tasted this year is the ‘Haute Densité‘ of Olivier Lamy. He kindly sent me a few pics showing his team and the hard work needed to tend 30,000 vines per hectare!

Agree? Disagree? Anything you'd like to add?

There are 2 responses to “the making of ‘haute densité’…”

  1. Roelof Ligtmans20th July 2011 at 5:58 amPermalinkReply

    Hi Bill,

    what really ontrigues me: in one of the pics you get Fréderic Lamy, gérant of 3-Michelin-star restaurant Lameloise (Chagny) actually pushing a plow uphill. Not his normal daytime job. A family link, I guess?

    • billn20th July 2011 at 7:47 amPermalinkReply

      Well spotted Roelof – now we know where you lunch! It is indeed Frederic (no accents on my Blackberry!) – but according to Olivier there’s no direct family link.
      I assume this type of work is cheaper than a gym membership!

  2. JT20th July 2011 at 7:36 amPermalinkReply

    I tasted it in barrel and agree with you whole-heartedly. An astonishing wine.

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