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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2026 (based on 62 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.9 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by amateur62 on 12/2/2023 & rated 91 points: Biodynamic farming, aged 12 months in barrique of first, second and third use, 13% vol.
Opened 8 hours before dinner. On the nose pure fruit of red and black berries with a suggestion of underwood, on the palate fresh and clean, medium bodied and good length. Classic Côte Challonnaise, near or at peak now, drink within the next 5+ years. (342 views) | | | Tasted by HFLED on 10/13/2023 & rated 91 points: Very nice classic burg. Red fruits, medium acidity, gently tannic. (374 views) | | | Tasted by MrOctoberfest on 12/20/2022: Firing on all cylinders tonight! This is finally starting to show some complex aromas along with the intense cherries and rotting leaves that happens to good red Burg at around year 7-10. Just about perfect for a red from the Cote Chalon(however it is spelled). (639 views) | | | Tasted by yipen on 9/24/2022: Heavier than I expected, have some savory note in it, good (666 views) | | | Tasted by Northcraft on 12/23/2021 & rated 60 points: Turned. We got a bad bottle (857 views) | | | Tasted by amateur62 on 11/21/2021 & rated 91 points: Opened 3 hours before the meal and consumed over a course of 8 hours. Has evolved a lot within the last 2 years, it is not anymore this fruit driven linear wine, still starts with a fresh berry potpourri, but adds quickly some mature notes (leather and moss) that get dominant at the end of the course. On the palate a tad heavier than the last bottle without having lost its freshness, the tannin are surprisingly more prominent now (but not disturbing), long finish. Drink now or within the next 6 years. (718 views) | | | Tasted by MrOctoberfest on 7/22/2021: Out of the gate this has a lovely aroma, but on the palate it is disjointed and reminiscent of cold black tea. After an hour in glass and with food it got better, but it didn’t seem as good as last time. Could just as easily have been an off night on my part as opposed to an off bottle, but I’m going to wait until 2022 to taste again. (851 views) | | | Tasted by McMalbec on 4/4/2021 & rated 89 points: I was asked to bring a red wine (alternative) for a roast pork loin dinner. Its profile paired beautifully with the meat. I did not take written notes but my impressions are virtually identical to my last posting. (763 views) | | | Tasted by McMalbec on 2/4/2021 & rated 88 points: Opened about an hour before drinking; Montmorency cherry and spice on the nose: raspberry and red currant on the palate; mild tannins on the finish. Paired with grill seared ahi tuna. (770 views) | | | Tasted by Enfant sauvage on 8/10/2020: This was good. Very pretty fruit, as many others have noted. On the simple side, and I'm not sure I get the hype on Lumpp, though one bottle is hardly definitive. (819 views) | | | Tasted by Broch6833 on 3/30/2020 & rated 90 points: Boy, this is good, especially for the $25 I paid.
Cherry and pepper notes on the nose are a clear hint of what comes on the palate. Medium bodied; mild tannins. Finishes nicely, too.
Maybe not the most complex wine, but certainly enjoyable. Plenty of life left on it. (859 views) | | | Tasted by Owlbass on 3/1/2020: Red fruit, spice, earthy, nice acidity, hint of vanilla?
3rd night: Fruit seems more forward, strawberries (915 views) | | | Tasted by MrOctoberfest on 2/17/2020: This is a very lovely Burg that really blooms after a few hours of air. Will need time, but the texture and bouquet make me think this has its best days in front of it. Red fruit and spice are still the main attractions, but there are forest floor and other complex things starting to emerge.
Not as good on day 2, with some slightly funky flavors overshadowing what is otherwise a very nice bottle of wine. Probably best not to double decant and then wait 24 hours to drink half of it. Tastes closer to 1er Cru CdB than to Chalonnais. (915 views) | | | Tasted by amateur62 on 1/26/2020 & rated 91 points: Opened four hours before dinner. Has evolved nicely since I tasted it at the winery four years ago. Young and elegant Givry, but not on the classical side, not very complex yet and still very primary. Raspberries and red currant, a hint of earthiness and very fresh, tannins are hardly recognizable, medium bodied with good mouth feeling and a sweet touch, medium+ finish, easy going. Good structure for further development within the next 3 to 6 years. Very good price to quality relation, 91+. (778 views) | | | Tasted by Seth Rosenberg on 3/23/2019 & rated 90 points: This was solid entry-level Pinot Noir. Quite primary with great red fruits: wild strawberry, cherry and a bit of rhubarb. The last of those leads into the other major component which is an herbal/green thing that is almost creamy in this case. There's a bit of spice also. The palate is similar and nearly boisterous - all about enjoyment with none of the 13 shrill that I often have found in the young wines. Good mouthfeel - lively and light. Solid finish. No formal notes. 15/20. (1339 views) | | | Tasted by depechemoroder on 11/12/2016 & rated 88 points: Quite a jolly wine with heaps of juicy cherries and crunchy redcurrants. Some spice and lots of minerality, this has a youthful energy that is bright across the palate has enough sappy tannins to give you a bit of a surprise. (1347 views) |
| François Lumpp Producer Website French
François and Isabelle Lumpp own 9 hectares of Village and 1er Cru vineyards (6.5 hectares of Pinot and 1.5 hectares of Chardonnay) in Givry, in the north of the Côte Chalonnaise. The Domaine is famous for its Pinot but also for its whites which show that Givry is able to produce some great Chardonnays.François Lumpp Givry 1er Cru A Vigne RougeDOMAINE FRANCOIS LUMPP A Vigne Rouge 1er Cru, Givry
This domaine, totalling 9.5ha, is one of the best addresses of the Côte Chalonnaise. A Vigne Rouge is the largest 1er Cru, 2.45ha halfway up the slope of Givry. It has a mix of clay soils in the north and limestone in the south. Topography is also varied, with vineyard slopes facing south, east and south-east.
The grapes for this wine are 100% destemmed and fermented in open top tanks. There is no racking after pressing and the wine is matured for 12 months in Taransaud barrels of which 70% are new. Lumpp has followed organic farming principles and practices since 1990 but has not sought organic certification.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte Chalonnaise Single vineyards on weinlagen.infoGivry 1er Cru The vineyards |
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