2012 1er Cru Crausot Domaine François Lumpp
Classy definition here, the same blackberry and currant, but something more, this wants to be drunk. Lovely and fresh - firm texture and acidity. L&S (Jan 2014)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
The 2012 Givry 1er Cru Crausot appears to have a little more panache and ripeness on the nose compared to the Clos Jus, with a noticeable iodine scent. The palate is medium-bodied with a ripe entry, fine tannins, nicely judged acidity and a solid and quite structured finish (for a Mercurey.) Very focused and beautifully crafted, this is a delicious Givry that is succinctly crafted. Rating: 92-92 Neal Martin, www.robertparker.com(Mar 2014)
Rating: 92 Tim Atkin MW, www.timatkin.com(Jan 2014)
Leathery, liquorice and black cherry. Lovely purity of flavour here; a great advert for looking to less prestigious appellations in expensive years to find satisfaction. Lovely clarity and classic earthy complexity. 2014-2025 Rating: 16.5+ Richard Hemming MW - www.JancisRobinson.com(Jan 2014)
A subtle touch of wood frames notably ripe but fresh aromas of black cherry, plum, cassis and spice elements. There is excellent richness and volume to the tension-filled and wonderfully textured middle weight flavors that are also supported by a phenolically mature tannic spine, all wrapped in a firm and very long finish that is just a bit more structured. Terrific quality. 2020+ Rating: 90-93 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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