70% new wood. A little more obvious oak on the nose than the Crausot. Good intensity on the palate. The bright, black cherry, sweet, dark fruit is weighty but kept in check by some grippy tannin and energetic acidity. The wine has a serious feel to it - slightly leaner. Impressive. Drinking range: 2020 - 2027 L&S (Oct 2018)
Currently out of stock in our warehouse.
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Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
The 2017 Givry 1er Cru Clos Jus is especially charming this year, bursting with notes of sweet berries, cherries and licorice. On the palate, it's medium to full-bodied, velvety and elegant, with good concentration, juicy acids and powdery tannins. This iron-rich climat often produces one of Lumpp's more structured wines, but the inherent suppleness of the 2017 vintage has tempered that tendency. Drinking range: 2019 - 2027 Rating: 92 William Kelley, The Wine Advocate(Aug 2019)
Denser and for the moment less eloquent than the Crausot. But very juicy and pretty refined. Really good alternative to expensive Côte d'Or wine. Drinking range: 2020 - 2027 Rating: 16+ Jancis Robinson OBE MW - www.JancisRobinson.com(Jan 2019)
Always among the best red wines in the Côte Chalonnaise, Lumpp's Clos Jus is bold and concentrated with a ferrous note from its red soils. It's intense and very aromatic, with rose-petal aromas, lots of palate weight and textured tannins complemented by 70% new oak. Drinking range: 2021 - 2028 Rating: 95 Tim Atkin MW - Decanter(Oct 2018)
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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