GIVRY
2014 1er Cru Clos Jus Domaine François Lumpp
Spicy damson and sour cherry nose, fleshy open with some wood spice. Palate is less intense than Vigne Rouge, open knit, with cherry, damson scent good tannins nice acidity, but more ethereal, lighter delivery.L&S (Nov 2015)
75cl bottles (case of 12)
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Pale crimson. Light, pretty nose. Lots of fruit and flesh for the money. Not a long-distance runner but very charming indeed. Drinking range: 2016 - 2020 Rating: 16.5 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2016)
Planted in 1990, this east-facing vineyard lies to the north of the village and was historically planted with wheat. Showing ferrous notes and some grip, the wine is balanced, refined and subtle with clove spice, skilfully integrated (70%) new oak and nuanced tannins. 2018-25 Drinking range: 2018 - 2025 Rating: 94 Tim Atkin MW, www.timatkin.com (Jan 2016)
There is enough reduction present to render the nose difficult to evaluate though there is good freshness to the silky and refined middle weight flavors that possess solid mid-palate density before terminating in a supple, indeed almost tender finish. This is a really lovely effort thanks to the impeccably good balance and fine-grained tannins that contribute to the overall sense of elegance. 2019+ Rating: 90-92 Allen Meadows, www.Burghound.com (Oct 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.