Lamblin et Fils 40 Items

The Lamblin family, makers of fine wines from Chablis since 1690, live in the small town of Maligny. Their estate is one of the oldest in Chablis, and twelve generations have carried on their tradition. In 1890, Louis Lamblin started selling the family’s wine. His son, Henri Lamblin, expanded their sales and helped establish winemaking rules in theirs and nearby appellations. At the end of the fifties, Jacques, his son, expanded the winery internationally. Eleventh generation Michel and Didier Lamblin have been working together since 1987. Michel manages the administrative side of the business while Didier, after studying oenology, leads the technical side. Clément, son of Didier, joined the family winery in 2003 after studying viticulture and oenology in Beaune. Alexandre, son of Michel, joined in 2005. The Lamblins take great care in their vineyards. Labor is performed mechanically or by horse, depending on the slopes. Spring frosts are particularly severe in Chablis (temperatures lowering to 10°F), so heaters are sometimes used in the vineyard to increase the temperature. Along the river of Le Serein, more precisely on the road of Chablis Premier Cru Fourchaumes (connecting Chablis to Maligny), the practice of aspersion is preferred. Aspersion uses water sprinklers to provide a thin layer of ice, insulating the buds to protect them. Later, in the winery, the grapes are pressed and undergo natural fermentation. The white wines are aged on fine lees in stainless steel, giving them complexity and finesse.