2013 1er Cru Clos Jus Domaine François Lumpp
More centred tighter style, black cherry, sloe berries quite polished and bright. Palate is brisk and bright, exciting, incredible acidity, sloe and damson, pure stylish, mineral and direct. L&S (Dec 2014)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Quite rich and oaky, but the latter is not exaggerated, allowing vigorous, succulent fruit to sing out. Lovely. It would be a pity to open this too early. (Coates' 14 favourites from 2013, Decanter Magazine). Drinking range: 2020 - 2030 Rating: 95-95 Clive Coates MW (Jul 2015)
A very spicy black currant, earth and plum-suffused nose introduces admirably dense, intense and solidly complex medium weight flavors that possess plenty of tannin coating dry extract that imparts a velvety mouth feel to the firm, delicious and impressively long finish. The tannins are phenolically mature and this too should amply reward 7 to 10 years of cellar time. 2020+ Rating: 92 Allen Meadows, www.Burghound.com (Jan 2015)
If François Lumpp were based in the Côte d’Or, as opposed to the Chalonnaise, he would be three times more famous. The whites and reds are equally good here, but this is (just) the pick of the bunch in 2013. Clos Jus is the most northerly Premier Cru in Givry, on stony soils. The result is quite backward, but it’s a superbly concentrated red with sturdy but integrated tannins and plush red and black fruits. 2017-27 Drinking range: 2017 - 2027 Rating: 94 Tim Atkin MW, www.timatkin.com (Jan 2015)
Domaine François Lumpp
François and Isabelle Lumpp own this impeccable 16 hectare estate in Givry, a region which is so often over looked by Burgundy lovers and yet which is capable of producing wines of exceptional quality as well as value. François is a passionate viticulturalist and places great emphasis on making the wine in the vineyard.
He 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. Making the best wines in Givry, by some stretch, if he were in any other part of Burgundy he would be heralded as a super-star.
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