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)
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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 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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