2014 1er Cru Crausot Domaine François Lumpp
Great aromatics of cherry, damson and mulberry, primary scented and open with some wood notes. Palate is filled with sour cherry, mulberry fruit, lively acidity, nice tannic grip, good weight and length, then some wood spice on the finish. L&S (Nov 2015)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Rating: 93 Tim Atkin MW, www.timatkin.com(Jan 2016)
This also evidences notes of dark cherry with more obvious floral scents that include violets and rose petal along with hints of spice, earth and sandalwood. Once again there is a really lovely mouth feel to the medium weight flavors that display a fine bead of minerality on the beautifully complex, intense and moderately austere finish. As is often the case, this is the best wine in the range in 2014 and one to absolutely look for. 2020+ Rating: 91-93 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.
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