|Vineyard||à Vigne Rouge|
Ripe cherry, mulberry and damson fruit, abundant and fragrant with a touch of spice, clove, palate delivers immediate pleasure, sappy, juicy and bright, youthful red fruits, supple, rich acid structure, ripe rich tannins and great length. L&S (Nov 2016)
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If François Lumpp were based in Gevrey-Chambertin rather than Givry, he would be one of the best-known names in Burgundy. As it is, we get to enjoy remarkable wines at approachable prices. This young, 1.2-hectare parcel at 260 metres has produced a stunning 2015, with impressive density, freshness and minerality. Drinking range: 2022 - 2030 Rating: 95 Tim Atkin MW, www.timatkin.com(Jan 2017)
Cask sample. Tremendous fruit complexity on the nose: rosehip, cranberry, blackberry, raspberry - very generous and open-knit. The palate is reasonably firm - but very much ready to drink, and that youthful fruit is really delicious. Long on the finish, with some fennel and bitter herb character. A lovely depiction of a good vintage, and GV. Drinking range: 2017 - 2030 Rating: 17+ Richard Hemming MW - www.JancisRobinson.com(Jan 2017)
(from 5+ year old vines). This too somehow manages to be both notably ripe yet cool, elegant and airy with its combination of earth, essence of red currant and discreet spice nuances. The vibrant and well-detailed flavors are not especially concentrated but I very much like the beautifully refined mouth feel as well as the lingering and complex finale. In sum this is most impressive for such young vines. 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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