|Vineyard||à Vigne Rouge|
A prominent nose of sweet dark fruit and rich wood (70% new oak). Supple on entry the concentration is impressive. The most massive and the most 'serious' of François' reds, seeming more like a Pommard or Volnay. It is richly smooth, the tannins only appearing towards the end, but the sheer bulk of the wine needs their support. The fruit might not be so crunchy and immediate as the other reds but it is carried home by fresh acidity. L&S (Oct 2018)
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The best candidate for cellaring this year is the 2017 Givry 1er Cru A Vigne Rouge, a serious wine that unwinds in the glass with notes of cherries, red berries and potpourri. On the palate, it's medium to full-bodied, with good concentration, tangy acids and an elegantly powdery tannic chassis, concluding with a long, precise finish. Drinking range: 2022 - 2032 Rating: 92+ William Kelley, The Wine Advocate (Aug 2019)
Generally the most tannic and backward of François Lumpp's superb line-up of reds, this comes from a parcel on red and white clays. There's plenty of texture and weight here, but it's supported by freshness, fine oak and layers of red plum and strawberry fruit. Drinking range: 2022 - 2028 Rating: 94 Tim Atkin MW - Decanter (Dec 2018)
Reductive notes are sufficiently prominent to override the fruit today. Otherwise there is exceptionally good richness and density to the opulent and seductive flavors that are supported by dense but buried tannins on the balanced and sappy finish. This is also most impressive and should age effortlessly. 2025+ Rating: 90-93 Allen Meadows, www.Burghound.com (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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