|Vineyard||à Vigne Rouge|
Racked the day before we visited and unsurprisingly tight as a result, but the usual broad dark fruit that this vineyard offers - and a big volume of very fine tannins, all rich with dark berry fruit. Drinking range: 2023 - 2032 L&S (Oct 2020)
Currently out of stock in our warehouse.
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The 2019 Givry à Vigne Rouge 1er Cru has a high-toned, ripe and generous bouquet with kirsch, orange peel and redcurrant scents, one that appears to calm down and mellow with aeration. The palate is very well balanced with layers of fleshy red fruit, tender and refined with well-judged acidity and satisfying tension to keep everything fresh on the finish. This is an absolutely delightful Givry from Lumpp. Drinking range: 2023 - 2033 Rating: 91-93 Neal Martin, www.vinous.com (Jan 2021)
Cask sample. Firm purplish crimson. Agreeable and rather intriguing vegetable note on the nose. Really quite racy on the palate with marked but not aggressive acidity. Damson fruit with confidence. Good balance. This may be GV. Drinking range: 2022 - 2028 Rating: 16.5 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2021)
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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