Slightly more macerated fruit on nose, plum and creme de mure thicker almost flatter. Sweeter, thicker fruit delivery, ripe cherry and plum, still good acid but overlaid by richer fruit weight, again a touch macerated, greater extract carries through on the finish. L&S (Nov 2016)
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Very bright crimson – almost livid colour! Spicy aromatics – Some violets too. Very attractive. Broad ripe fruit on the front palate. Very sweet and pretty – forward. You could almost enjoy this tonight. Drinking range: 2017 - 2022 Rating: 16.5 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2017)
Cask sample. Seems more suppressed on the nose than their Clos Jus and A Vigne Rouge. The palate has an attractive blueberry and rose fragrance - it's charismatic and unusual. Lengthy and reasonably firm to finish, brightened by fresh, balanced acidity. Great core concentration of fruit on the finish - I suspect this will evolve into something more profound, although right now their other cuvées are more immediately enjoyable. Drinking range: 2020 - 2030 Rating: 17++ Richard Hemming MW - www.JancisRobinson.com (Jan 2017)
This is more aromatically complex still because even though it is compositionally similar to the Petit Marole there are more spice and Asian-style tea nuances present. The rich, full-bodied and mouth coating flavors exhibit good power and plenty of punch on the concentrated, intense and equally refined finale that, despite the excellent size and weight, retains its focus. This is excellent and worth your interest. 2020+ Rating: 90-93 Allen Meadows, www.Burghound.com (Dec 2016)
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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