Winemaker Notes
Every wine Francois Lumpp makes is from Givry, from vineyards that he planted and nurtured himself–something that is exceedingly rare in Burgundy today, and will become more and more so over time. An acknowledged leader of the appellation, his greatest achievement is harnessing the finesse we look for in Burgundian Pinot Noir.
Professional Ratings
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Wine Enthusiast
The stony soil of this premier cru gives this wine both structure and freshness. This dense wine's structure is designed for aging, while the fresh red-cherry and plum fruits are laced with acidity, promising enormous potential. Drink from 2022. Cellar Selection.
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Robert Parker's Wine Advocate
A pretty, expressive red, Lumpp's 2017 Givry 1er Cru Crausot reveals scents of strawberries, plums and spices, subtly framed by a deft touch of oak. On the palate, the wine is medium to full-bodied, satiny and broad, its gourmand and enveloping core of fruit framed by powdery tannins.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Noted as the preferred wine of King Henry IV of the late 1500s—though maybe because his mistress came from here!—Givry is a top red wine-producing village in the Côte Chalonnaise.
Its firmly structured reds, made exclusively from Pinot Noir, also boast plenty of blackberry and strawberry fruit with supple tannins that benefit from about two to five years in the bottle. The robust fruit and firmness on the palate in a Givry red begs for dishes such as mixed charcuterie, braised veal, stewed poultry or roasted duck.
Typical Givry whites have a fresh bouquet of lemon, lime, white flower licorice and can benefit and become softer with age.