6-bottle: Discover Fumey Chatelain

The Jura region in France holds a top spot for wine enthusiasts; its array of grape varieties, diversity of styles and continually increasing quality make it a region well worth exploring.

At the forefront of the region’s leading producers is Fumey-Chatelain, now a two-generation family winery, first established by Adeline and Raphaël in 1986. From its humble beginnings with just half a hectare, the estate now encompasses 17 hectares and has been farmed entirely organic since 2017, receiving certification in 2020, with a number of biodynamic practices in use.

Their son, Marin Fumey has been with the winery full-time since 2015, bringing extensive knowledge in both viticulture and oenology from his studies in Beaune and winemaking experiences in Australia, New Zealand and South Africa. His contributions have certainly and significantly elevated the quality of Fumey-Chatelain’s wines.

Furney-Chatelain approaches winemaking with a hands-off philosophy; fermentation occurs through native yeasts, and bottling occurs without fining or filtration. Their goal is simply to express variety, place and style with only a gentle guiding hand. Despite their growing popularity, Raphaël never rests on his laurels. “With each passing year we try harder to produce better wine,” he says. “Wines that are more vibrant and alive.”

“Nous avons à coeur d’élaborer des vins encrés dans leur territoire, marqués par l’ADN Jurassien.”

“We are committed to producing wines rooted in their territory, marked by Jurassian DNA.”

– Raphaël, Adeline and Marin Fumey

The Jura region in France holds a top spot for wine enthusiasts; its array of grape varieties, diversity of styles and continually increasing quality make it a region well worth exploring.

At the forefront of the region’s leading producers is Fumey-Chatelain, now a two-generation family winery, first established by Adeline and Raphaël in 1986. From its humble beginnings with just half a hectare, the estate now encompasses 17 hectares and has been farmed entirely organic since 2017, receiving certification in 2020, with a number of biodynamic practices in use.

Their son, Marin Fumey has been with the winery full-time since 2015, bringing extensive knowledge in both viticulture and oenology from his studies in Beaune and winemaking experiences in Australia, New Zealand and South Africa. His contributions have certainly and significantly elevated the quality of Fumey-Chatelain’s wines.

Furney-Chatelain approaches winemaking with a hands-off philosophy; fermentation occurs through native yeasts, and bottling occurs without fining or filtration. Their goal is simply to express variety, place and style with only a gentle guiding hand. Despite their growing popularity, Raphaël never rests on his laurels. “With each passing year we try harder to produce better wine,” he says. “Wines that are more vibrant and alive.”

“Nous avons à coeur d’élaborer des vins encrés dans leur territoire, marqués par l’ADN Jurassien.”

“We are committed to producing wines rooted in their territory, marked by Jurassian DNA.”

– Raphaël, Adeline and Marin Fumey

The Jura region in France holds a top spot for wine enthusiasts; its array of grape varieties, diversity of styles and continually increasing quality make it a region well worth exploring.

At the forefront of the region’s leading producers is Fumey-Chatelain, now a two-generation family winery, first established by Adeline and Raphaël in 1986. From its humble beginnings with just half a hectare, the estate now encompasses 17 hectares and has been farmed entirely organic since 2017, receiving certification in 2020, with a number of biodynamic practices in use.

Their son, Marin Fumey has been with the winery full-time since 2015, bringing extensive knowledge in both viticulture and oenology from his studies in Beaune and winemaking experiences in Australia, New Zealand and South Africa. His contributions have certainly and significantly elevated the quality of Fumey-Chatelain’s wines.

Furney-Chatelain approaches winemaking with a hands-off philosophy; fermentation occurs through native yeasts, and bottling occurs without fining or filtration. Their goal is simply to express variety, place and style with only a gentle guiding hand. Despite their growing popularity, Raphaël never rests on his laurels. “With each passing year we try harder to produce better wine,” he says. “Wines that are more vibrant and alive.”

“Nous avons à coeur d’élaborer des vins encrés dans leur territoire, marqués par l’ADN Jurassien.”

“We are committed to producing wines rooted in their territory, marked by Jurassian DNA.”

– Raphaël, Adeline and Marin Fumey

The Jura region in France holds a top spot for wine enthusiasts; its array of grape varieties, diversity of styles and continually increasing quality make it a region well worth exploring.

At the forefront of the region’s leading producers is Fumey-Chatelain, now a two-generation family winery, first established by Adeline and Raphaël in 1986. From its humble beginnings with just half a hectare, the estate now encompasses 17 hectares and has been farmed entirely organic since 2017, receiving certification in 2020, with a number of biodynamic practices in use.

Their son, Marin Fumey has been with the winery full-time since 2015, bringing extensive knowledge in both viticulture and oenology from his studies in Beaune and winemaking experiences in Australia, New Zealand and South Africa. His contributions have certainly and significantly elevated the quality of Fumey-Chatelain’s wines.

Furney-Chatelain approaches winemaking with a hands-off philosophy; fermentation occurs through native yeasts, and bottling occurs without fining or filtration. Their goal is simply to express variety, place and style with only a gentle guiding hand. Despite their growing popularity, Raphaël never rests on his laurels. “With each passing year we try harder to produce better wine,” he says. “Wines that are more vibrant and alive.”

“Nous avons à coeur d’élaborer des vins encrés dans leur territoire, marqués par l’ADN Jurassien.”

“We are committed to producing wines rooted in their territory, marked by Jurassian DNA.”

– Raphaël, Adeline and Marin Fumey

Established by Adeline and Raphaël in 1986, Fumey-Chatelain has now become a two-generation family venture, with son Marin Fumey joining them full-time since 2015. The domaine has grown from a mere half a hectare in the 1980s to now encompass 17 hectares. The estate has been farmed entirely organic since 2017, receiving certification in 2020, along with a number of biodynamic practices in use.

Marin now leads the family affair, bringing with him a combination of study in viticulture and oenology in Beaune, training alongside his parents as well a diverse array of winemaking experience in Australia, New Zealand and South Africa. Whilst it coincidences with an increased attention to the Jura in general, it’s no coincidence that quality at the domaine has increased since Marin has returned full time.

Winemaking is approached with a hands-off philosophy. Fermentation occurs through native yeasts, and bottling occurs without fining or filtration. Their aim is simple: to express variety, place and style with only a gentle guiding hand. Despite the loyal following they have amassed, Raphaël has no plans to rest on his laurels: “With each passing year we try harder to produce better wine. Wines that are more vibrant and alive.”

The Jura region in France holds a top spot for wine enthusiasts; its array of grape varieties, diversity of styles and continually increasing quality make it a region well worth exploring.

At the forefront of the region’s leading producers is Fumey-Chatelain, now a two-generation family winery, first established by Adeline and Raphaël in 1986. From its humble beginnings with just half a hectare, the estate now encompasses 17 hectares and has been farmed entirely organic since 2017, receiving certification in 2020, with a number of biodynamic practices in use.

Their son, Marin Fumey has been with the winery full-time since 2015, bringing extensive knowledge in both viticulture and oenology from his studies in Beaune and winemaking experiences in Australia, New Zealand and South Africa. His contributions have certainly and significantly elevated the quality of Fumey-Chatelain’s wines.

Furney-Chatelain approaches winemaking with a hands-off philosophy; fermentation occurs through native yeasts, and bottling occurs without fining or filtration. Their goal is simply to express variety, place and style with only a gentle guiding hand. Despite their growing popularity, Raphaël never rests on his laurels. “With each passing year we try harder to produce better wine,” he says. “Wines that are more vibrant and alive.”

“Nous avons à coeur d’élaborer des vins encrés dans leur territoire, marqués par l’ADN Jurassien.”

“We are committed to producing wines rooted in their territory, marked by Jurassian DNA.”

– Raphaël, Adeline and Marin Fumey