Domaine François Lumpp is a 9.5 hectares large domaine in Givry, Burgundy. The winemaker in charge, François Lumpp, farms the vineyards according to non-certified sustainable principles with a biodynamic touch.

François Lumpp's wines are sumptuous, succulent, and expressive.

The top wines of the domaine are: Givry Premier Cru A Vigne Rouge, Givry Premier Cru Clos Jus, and Givry Premier Cru Clos du Cras Long.

The Givry Premier Cru A Vigne Rouge 2019 scored 94, the Givry Premier Cru Clos Jus 2019 scored 93+, and the Givry Premier Cru Clos du Cras Long 2019 scored 93 by the Wine Advocate.

Robert Parker's tasting notes on the Givry Premier Cru A Vigne Rouge 2019: "The finest wine I have ever tasted from this important estate is the 2019 Givry Premier Cru A Vigne Rouge, a striking cuvée that wafts from the glass with aromas of cassis, plums, wild berries, sweet soil tones and spices. Medium to full-bodied, layered and concentrated, it's bright and vibrant, with superb depth at the core and a long, penetrating finish."

The winemaker at Domaine François Lumpp is François Lumpp.

The Lumpps emigrated from Baden-Württemberg to France in the 19th century. In 1977, two brothers, François Lumpp and Vincent Lumpp began planting the land, which has been classified as premier cru. The parcels belonged to their parents, who weren't vignerons themselves.

The two brothers went their separate ways in 1991. François Lumpp is now getting close to retirement, and his children, Pierre Lumpp and Anne-Cécile Lumpp are actively participating in the vineyards.

François Lumpp, the winemaker in charge at Domaine François Lumpp, is an absolute perfectionist. He has been following sustainable principles since 1995 but hasn't been certified as such yet. No herbicides have been used for 25 years, and all the vineyards are ploughed. A lot of attention has been given to the quality of the planted vines.

The white grapes are directly pressed, settled, yeasts added to start the fermentation in the tank, and then sent down to the barrel. François Lumpp uses 25 to 30 percent of new wood.

The red grapes are all destemmed first. Then given from 5 to 8 days of pre-maceration out of three weeks in all, the temperature is controlled to avoid peaking above 32°C. Then the red wines get 70 percent new wood.

The wines are racked, filtered, and then bottled after tasting and compliance with the lunar calendar.