World of Showjumping
World of ShowjumpingWorld of Showjumping
Menu

Max Kühner and Up Too Jacco Blue top Saturday's CSI5* 1.50m at Hubside Jumping

Saturday, 30 April 2022
CSI5* Hubside Jumping Grimaud 2022

Photo © Sportfot / Hubside Jumping Max Kühner and Up Too Jacco Blue. Photo © Sportfot / Hubside Jumping.

At Hubside Jumping in Grimaud, France, Max Kühner and the 11-year-old gelding Up Too Jacco Blue (Chacco-Blue x Douglas) topped Saturday's CSI5* 1.50m class with a jump-off counting for the world ranking.

Ten of the 32 riders in the class moved on to the jump-off, where six repeated their clear rounds. Fastest in 41.25 seconds was Kühner, who left Emanuele Gaudiano and Nikolaj de Music (Kannan x Nabab de Reve) to the runner-up position with 0.82 seconds separating the two. Robin Muhr (ISR) and Action Bellevue PS (Action-Breaker x Baloubet du Rouet) placed third with a time of 43.09 seconds, while Lorenzo de Luca (ITA) finished fourth with Cash du Plessis (Orient Express HDC x Rosire) and Julien Anquetin (FRA) fifth with Ivizi (Ustinov x Indoctro).

"It was an interesting class, and the jump-off was very fast," Kühner said in a press release from Hubside Jumping. "I have been riding Up Too Jacco Blue for two years now. At the beginning he did not have that much experience, and he is just starting to be faster in the jump-offs. In his last 5* here he was second in the same class, so I'm really happy to see him win today. It's a nice revenge."

Earlier in the day, it was double British on top in the CSI5* 1.45m special two-phase class counting for the world ranking. Guy Williams took the win with Rouge de Ravel (Ultimo Van Ter Moude x Quouglof Rouge) after stopping the clock at 31.99 seconds, while Harry Charles finished second with Billabong du Roumois (Mylord Carthago*HN x Papillon Rouge*) in 32.31. Third place went to Robin Muhr and Baccarat Meniljean (Diamant de Semilly x Dollar du Murier), with a time of 32.37 seconds. 



This photo has been added to your cart !

Your shopping cart »
This website is using cookies for statistics, site optimization and retargeting purposes. You consent to our cookies if you continue to use this website. Read more here.