|Vineyard||à Vigne Rouge|
It's very hard to believe these vines are just 15 years old. This has such impressive concentration and length. With seven years of bottle age, the 2011 has rounded out into an utterly delicious mélange of dark berry fruit, earth and spice. It's a very complete Pinot Noir in a rich, fruit forward style. Givry's finest and some of the best value in Burgundy. Drinking range: 2016 - 2025 Rating: 90-90 L&S (Aug 2018)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
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The biggest of the 2011s, and it is impressvely broad. Very damson fruit when young, it is rounding to an impressive richness.L&S(Jan 2013)
Here too a kiss of wood frames the spicy and ripe aromas of dark berry fruit and earth aromas. There is outstanding richness to the relatively concentrated medium weight flavors that deliver fine depth on the impressively long finish. In much the same fashion as the 2012 version, this is unusually good for such young vines. 2017+ Rating: 90 Allen Meadows, www.Burghound.com(Oct 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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