Lamblin et Fils
Producing prestigious wines from Chablis since 1690, the Lamblin family welcomes you to Maligny, Burgundy. For 12 generations passionate about the terroir of Chablis, they have been making wines of outstanding quality, regularly awarded in international competitions and by the press.
History
Located in the commune of Maligny, Lamblin & Fils is one of the oldest domains in the Chablis region. The first traces of this family in this terroir date back to 1690....
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Louis Lamblin took the first steps toward trading in 1890. His son, Henri Lamblin, who was both winemaker and merchant, had great influence on the syndicated life of the vineyard and contributed to the drafting of several articles of law relating to appellations.
But it was his son, Jacques, who put Lamblin on the global map in the late 1950s.
Since 1987, Michel and Didier have been working together in perfect complementarity and harmony. Michel is mainly responsible for administrative and management, while Didier, after solid oenological studies, leads the technical side. Exceptional managers, always striving for the quality that built their reputation, they work with passion and determination, respecting the tradition of their predecessors.
2003 marks the arrival of the 12th generation at the estate with Clément, who, after studying viticulture and oenology in Beaune, joins the family business to assist his father Didier. Alexandre, Michel's son, joins the family business in 2005. The future is assured.
Viticulture
Domaine Lamblin grows its vines responsibly, producing healthy grapes to ensure wine quality and preserve the vineyard ecosystem. Chablis wines come from Chardonnay grapes planted on resistant rootstocks. The young vines receive their appellation after three years, except for the Grands Crus, which must wait four years. Herbicide use is limited, and the soil is worked by mechanical tillage or kept vegetated, depending on the plots.
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In winter, the vines are pruned using the Guyot double method, removing unnecessary branches. In spring, the vineyard is protected from frosts, which often occur in April, using heating systems or watering. The vines are treated against disease with sulfur and copper, minimizing the number of treatments depending on weather conditions. Grapes are harvested when sugar and acid levels are optimal, usually 100 days after flowering. Harvesting is done manually or mechanically, depending on the plot, with a focus on sustainability and respect for nature.
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In the cave, to express the specific minerality of the Chablis terroir, vinification and aging is carried out in stainless steel cuves, except for some cuvées - including the Grands Crus - which are aged in oak barrels for further refinement
AOC Chablis
The AOC Chablis is a prestigious wine appellation in Burgundy, known for its fresh, mineral-driven white wines made from 100% Chardonnay grapes. The vineyards are planted on limestone-rich clay soils, known as Kimmeridgian, which give the wines their characteristic saline and chalky profile.
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Chablis has four quality levels:
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Petit Chablis: fresh and light, sourced from higher-altitude plots.
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Chablis: classic and mineral-driven, well-balanced with fruity notes.
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Chablis Premier Cru: more complex, with aging potential, sourced from selected hills in the region.
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Chablis Grand Cru: the finest wines, powerful and refined, originating from seven specific vineyards
