FUMEY CHATELAIN

Fumey Chatelain

Arbois - Jura | Marin Fumey

ORGANIC - BIODYNAMIC - MINIMAL INTERVENTION

5 years after the domaine was founded in 1986, frost ravaged the Jura and took with it close to all of the harvest of 1991. From the rubble came an opportunity for Raphael Fumey to turn what little was left into the first wines under his own label

Some years later, the family purchased a ruinous farmhouse in Montigny-les-arsures and transformed it to become the cellar and family

estate. This solidified the Domaine Fumey Chatelain as a bona-fide producer in Jura, specifically in the appellation of Arbois, with some vineyards also in neighbouring Montigny

Today, the wines are made by second generation Marin, with Raphael tending to the family’s 15ha under vine. Marin studied in Davaye,

Burgundy before working in Australia for Spinifex, Burn Cottage in New Zealand and Crystallum in SA. His tuition at these boundary-pushing estates led to a change in the winemaking style at his family estate, introducing wild fermentation, whole bunch maceration and no fining or filtration.

The vineyards are managed biodynamically, with organic certification coming soon for most of the sites.

2020 PLOUSSARD

$42.00
The Fumey Chatelain express their convictions with strength through their wines. They believe that a wine’s beauty and quality emanate from the vine. With this life-affirming, respectful approach to cultivating the land they produce the most honest and sincere wines. Much like their gentle touch on the terroir, Ploussard is unusually ethereal in colour and feel, yet with earthy, gamey flavours to flesh out its light frame. 70-year-old vines produce the fruit. The juice is macerated on skins for 15 days, minimally handled and whole bunch fermented with native yeasts. It is aged in stainless steel tank for 18 months.

2019 TROUSSEAU ‘LE BASTARD

$54.50
Le Bastard Trousseau has two references – Trousseau’s Portuguese equivalent, Bastardo, and the two different lieux-dits that produce the fruit. Marin’s sister designed the radically contemporary labels depicting plants and fossils found on the estate. They celebrate the rich history that has paved the way to their success, while suggesting a welcome renewal. This superior quality Trousseau a la Dame is the result of careful massal selection. Trousseau produces bright coloured wines that are more tannic and full-flavoured. It offers freshness and a distinctive gaminess. It’s late-budding and therefore escapes the notorious spring frosts of the Jura. It will highlight the simplest spring salad and pepper steak thanks to its bright acidity, melted tannin and silky texture. No wonder it’s Marin’s favourite Jura variety. The 25-year-old Trousseau a la Dame vines are organically farmed on the single vineyard ‘Aux Loges et Les Barbi’ on schist marl soils. The grapes are hand harvested, then destemmed, macerated for 20 days, following a wild fermentation in stainless steel. The wine is then aged in stainless steel tanks for 11 months.

NV FUMEY CHATELAIN CRÉMANT DU JURA ROSÉ

$42.00
The Fumey Chatelain express their convictions with strength through their wines. They believe that a wine’s beauty and quality emanate from the vine. With this life-affir$42.00 This Crémant du Jura Rosé Brut NV is one that will exalt your senses. Unsurprisingly, this style makes up half of Jura’s exports, with Rosé accounting for 10%. A blend of either Ploussard, Trousseau and Pinot Noir, often the star, it’s more than a simple alternative to Champagne that offers unlimited enjoyment opportunities. The basket pressed juice is left on skins, then bled off to achieve this vibrant pink-orange hue. The base wine is fermented, then aged in stainless steel tank for 5 months, before spending 12 months in bottle sur latte for final prise de mousse.ming, respectful approach to cultivating the land they produce the most honest and sincere wines. Much like their gentle touch on the terroir, Ploussard is unusually ethereal in colour and feel, yet with earthy, gamey flavours to flesh out its light frame. 70-year-old vines produce the fruit. The juice is macerated on skins for 15 days, minimally handled and whole bunch fermented with native yeasts. It is aged in stainless steel tank for 18 months.

2021 FUMEY CHATELAIN SAVAGNIN ‘OUILLÉ

$60.00
As one of France’s best preserved winegrowing regions and one of the smallest, Jura’s unspoilt low hills, expansive alpine woods and bountiful streams present the perfect conditions for Savagnin and other traditional varieties, resulting in a kaleidoscopic range of wines. This ‘modern Jura’ Savagnin shows the promise of new beginnings in a region anchored in tradition. It shows immediate drinking appeal. This organically grown Savagnin is plucked from 50-year-old vines growing in black marl, in the north of Sauvagny. Pressed whole bunches, fermented and aged into 228L and 500L barrels for 12Months, racked to tank for another 6months of aging. 18months in total.

NV MACVIN DU JURA

$60.00
Macvin can be considered one of Jura’s most celebrated traditions, and potentially its most potent secret weapon to achieve world domination. It accounts for a mere 5% of the Jura AOC production but stands in a category of its own, which some would say hardly makes it a wine. In fact, ‘Marc-vin’ is derived from French marc-based brandy and unfermented grape juice. It can be white or red. In this case, Savagnin and Chardonnay grapes were hand harvested and pressed off their juice, which was then reduced in half by boiling. It was then fortified with brandy. Once it reached 16% abv, it was left to rest in oak barrels for any period of time from 10 months to 6 years. The process did not involve any fermentation

2020 PINOT NOIR ‘REMONTE EN LIGNE

$54.50
“Remonte en Ligne” (“back on track”) is chewy, delicious and worth the detour. This Pinot Noir beautifully encapsulates the Fumey Chatelain philosophy that makes us look twice – a balanced style of wine embracing minerality, fruitfulness and racy acidity. It’s precise, vibrant, and deep altogether. This Pinot Noir hails from 20 to 50-year-old vines planted in a single vineyard known as “Les Mélineaux”, planted on marl and limestone soils. Former versions also included fruit from a vineyard known as “Les Grands Champs”. The grapes are hand-harvested and wild fermented. The whole bunches are macerated for 15 days, then gently pressed. The free -run juice is blended with the pressed fraction (70%), and the wine is aged in foudres for 22 months

2016 FUMEY CHATELAIN VIN JAUNE

$118.00
Described as the gold of Jura, Vin Jaune captures wine drinkers’ imagination with its aromatic and flavour versatility. The Vin Jaune receives a very special treatment involving 7 years of ageing in old oak under a veil (sous-voile). The barrels are filled with just enough wine to allow a pocket of air on the surface. The yeast then forms a film over the wine, thus protecting it against oxygen in a process called biological ageing. This lengthy process allows the slow and steady development of characters, and especially those from the yeast itself. This wine might well be the pièce de résistance within the Fumey Chatelain’s scrumptious banquet, as only the best.

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Vintage Wine Availability
NV FUMEY CHATELAIN CREMANT DE JURA SOLD OUT!
2020 FUMEY CHATELAIN NO SIN TOU TSEFS SOLD OUT!
2020 FUMEY CHATELAIN TROUSSEAU SOLD OUT!