|à Vigne Rouge
Deep colour, harmonious red and black fruit nose. Silky fruit and a subtle umami. Deep polished expression. Very concentrated and long. Really pretty astonishing. À Vigne Rouge is a relative newcomer to François' range, but it is a vineyard he is very excited about ('un grand terroir') and of all his wines it most resembles one of the 'big' Volnays like Santenots. L&S (Jan 2011)
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Round and fruity. Rare to come across such a mature red burgundy. Fun. Drinking range: 2015 - 2021 Rating: 16 Jancis Robinson OBE MW - www.JancisRobinson.com (Sep 2016)
Wow - distinctive yeast and marmite nose here. Bovril. Distinctly different from their other Givrys, and with really ripe, generous fruit too. Esoteric, valid and delicious. 2016-2027 Rating: 17.5 Richard Hemming MW - www.JancisRobinson.com (Apr 2014)
Nose and palate is rich lush packed with ripe fruit. The first impression is of black fruits bramble and black cherry but there is mid freshness mulberry and raspberry this lightens and gives brightness on the back palate and finish. 2013-18 Rating: 93 Derek Smedley MW, www.dereksmedleymw.co.uk (Dec 2013)
Domaine François Lumpp
François Lumpp started as a grower in the family domaine in 1977, but then separated from his brother and set up on his own with four hectares of vines in 1991. He and his wife Isabelle have gradually grown the vineyard to reach nine and a half hectares. They are delighted that they have now been joined by two of their children, Pierre and Anne-Cécile.
François is a passionate viticulturalist and places great emphasis on making the wine in the vineyards, which are farmed with minimum intervention to allow the terroir to express itself fully. In practice this means very careful choice of plant material to give the highest quality results (often at the expense of yield). From 2013, they changed their pruning system to limit yields and also to prevent disease of the woody part of the vines. They have not used weedkillers since 1995, preferring to till and hoe. At the beginning of the season they use treatments appropriate to organic viticulture (copper sulphate) as a preventative, but later in the season, if disease threatens, they prefer to use conventional treatments in order to limit the total number of times they have to send the tractors in. Green harvesting will be used if required to limit yields and ensure even ripening.
At harvest, the pickers sort the grapes carefully at each vine, and then they are checked again on the sorting table, so that only the highest quality fruit is used. François aims to pick at 'just ripe' rather than into overripe, and wants to make bright wines which are developed rather than masked by their time in barrel. François adjusts the level of new wood to suits the vintage, using some one year-old and some two year-old barrels as well, The whites get around 30% new wood, and he uses up to 70% on the reds. The domaine has quite a following among value-conscious Burgundy fans, but it's fair to say that if he was in the Côte d'Or he would be even better-known.
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