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6-bottle: Discover Fumey Chatelain

$490.00 $400.00 excl. GST

Explore the range of Fumey-Chatelain with a bottle each of:

  • Fumey-Chatelain Arbois Chardonnay 2020
  • Fumey-Chatelain Arbois Chardonnay Les Capucins 2020
  • Fumey-Chatelain Arbois Savagnin Ouillé 2021
  • Fumey-Chatelain Arbois Savagnin 2018
  • Fumey-Chatelain Arbois Rouge No Sin Tou Tsefs 2021
  • Fumey-Chatelain Arbois Rouge Fertans 2020

Fumey-Chatelain Arbois Chardonnay 2020

Who: Fumey-Chatelain
Where: Jura, France
What: 100% Chardonnay

A blend of parcels, elevations and soil compositions across the villages of Arbois and Montigny-lès-Arsures. Whole bunches treated with gentle pressed and naturally fermented in foudre, where the wine is then aged for 18 months.

+ Read More

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.”

In stock

Fumey-Chatelain Arbois Chardonnay Les Capucins 2020

Who: Fumey-Chatelain
Where: Jura, France
What: 100% Chardonnay

A new single vineyard release. A parcel of old vine (planted in 1973) of Melon-Queue-Rouge on limestone-marl soil facing south. Whole bunch pressed, then fermented and aged in a combination of barriques and larger barrels for 18 months.
Melon-Queue-Rouge holds an interestingly debatable position in the Jura. Many believe that it is a strain of Chardonnay with red stalks, whilst others argue that it is a separate variety in its own right. The government does not recognise Melon-Queue-Rouge as an allowed grape within the Arbois AOC, and as such will see Chardonnay as the listed variety upon labels. 

+ Read More

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.”

Only 2 left in stock

Fumey-Chatelain Arbois Savagnin Ouillé 2021

Who: Fumey-Chatelain
Where: Jura, France
What: Savagnin

A blend from their younger Savagnin vines growing on marl soils. The grapes are pressed whole, and are fermented and aged in a combination of foudre and 500L barrels for 12 months. The wine is then racked to tank where it ages another 6 months before botling.
Ouillé style wines involve keeping the barrels 'topped up' to avoid any deliberate (and delicious!) oxidative impact to the wine, which can also be seen within the Jura. 

+ Read More

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.”

In stock

Fumey-Chatelain Arbois Savagnin 2018

Who: Fumey-Chatelain
Where: Jura, France
What: Savagnin

Fruit comes from the old vines planted on the white and red marls soils of Fin Pouilleuse lieu-dit. Direct pressed and fermented with indigenous yeast in tank. Élevage lasted 36 months in non-fully topped up Burgundy barrels which led flor to form. Bottled unfiltered and unfined.

A great example of the style, loaded with an array of hazelnuts, walnuts, green apple, cumin and curry spice, and perfect alongside a nice big hunk of Comté. 

+ Read More

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.”

In stock

Fumey-Chatelain Arbois Rouge No Sin Tou Tsefs 2021

Who: Fumey-Chatelain
Where: Jura, France
What: Blend

This humble blend of Ploussard (50%) and Pinot Noir (50%) is somewhat of the perfect chilled red partner to the sweltering Singaporean heat. Care is shown through hand-harvesting, and vinfied naturally by parcel. Ageing occurs in stainless steel to retain a brightness to the fruit, with a small amount of sulphur bottling. The wine is bottled without fining or filtration.

The name comes from the French dialect “Nous sommes tous chefs“, which means “We’re all in charge, now let’s get on with it and drink”

+ Read More

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.”

In stock

Fumey-Chatelain Arbois Rouge Fertans 2020

Who: Fumey-Chatelain
Where: Jura, France
What: Ploussard

100% Ploussard, from 70-year old vines. It sees 15 days maceration on skins, with minimal intervention, and whole bunch fermentation via indigenous years. Ageing occurs in stainless steel tanks for 18 months, before bottling unfined and unfiltered. 
Ploussard is a synonym for Poulsard; an ancient red-skinned French grape variety that is a specialty of Arbois, in the northern Jura. Thin skins and pale coloruing are the most obvious traits of Poulsard, whilst its delicate perfumes are a lesser-known quality.
+ Read More

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.”

In stock

In stock

SKU: 6-bottle: Discover Fumey Chatelain Categories: , , ,
 

Description

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.”

Additional information

Fumey-Chatelain Arbois Chardonnay 2020

Country

Region

Jura
Variety

Wine Type

Fumey-Chatelain Arbois Chardonnay Les Capucins 2020

Country

Region

Jura
Variety

Wine Type

Fumey-Chatelain Arbois Savagnin Ouillé 2021

Country

Region

Jura
Variety

Wine Type

Fumey-Chatelain Arbois Savagnin 2018

Country

Region

Jura
Variety

Wine Type

Fumey-Chatelain Arbois Rouge No Sin Tou Tsefs 2021

Country

Region

Jura
Variety

, ,

Wine Type

Fumey-Chatelain Arbois Rouge Fertans 2020

Country

Region

Jura
Variety

Wine Type

Within This Bundle

Fumey-Chatelain Arbois Chardonnay 2020

Who: Fumey-Chatelain
Where: Jura, France
What: 100% Chardonnay

A blend of parcels, elevations and soil compositions across the villages of Arbois and Montigny-lès-Arsures. Whole bunches treated with gentle pressed and naturally fermented in foudre, where the wine is then aged for 18 months.

+ Read More

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.”

In stock

Fumey-Chatelain Arbois Chardonnay Les Capucins 2020

Who: Fumey-Chatelain
Where: Jura, France
What: 100% Chardonnay

A new single vineyard release. A parcel of old vine (planted in 1973) of Melon-Queue-Rouge on limestone-marl soil facing south. Whole bunch pressed, then fermented and aged in a combination of barriques and larger barrels for 18 months.
Melon-Queue-Rouge holds an interestingly debatable position in the Jura. Many believe that it is a strain of Chardonnay with red stalks, whilst others argue that it is a separate variety in its own right. The government does not recognise Melon-Queue-Rouge as an allowed grape within the Arbois AOC, and as such will see Chardonnay as the listed variety upon labels. 

+ Read More

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.”

Only 2 left in stock

Fumey-Chatelain Arbois Savagnin Ouillé 2021

Who: Fumey-Chatelain
Where: Jura, France
What: Savagnin

A blend from their younger Savagnin vines growing on marl soils. The grapes are pressed whole, and are fermented and aged in a combination of foudre and 500L barrels for 12 months. The wine is then racked to tank where it ages another 6 months before botling.
Ouillé style wines involve keeping the barrels 'topped up' to avoid any deliberate (and delicious!) oxidative impact to the wine, which can also be seen within the Jura. 

+ Read More

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.”

In stock

Fumey-Chatelain Arbois Savagnin 2018

Who: Fumey-Chatelain
Where: Jura, France
What: Savagnin

Fruit comes from the old vines planted on the white and red marls soils of Fin Pouilleuse lieu-dit. Direct pressed and fermented with indigenous yeast in tank. Élevage lasted 36 months in non-fully topped up Burgundy barrels which led flor to form. Bottled unfiltered and unfined.

A great example of the style, loaded with an array of hazelnuts, walnuts, green apple, cumin and curry spice, and perfect alongside a nice big hunk of Comté. 

+ Read More

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.”

In stock

Fumey-Chatelain Arbois Rouge No Sin Tou Tsefs 2021

Who: Fumey-Chatelain
Where: Jura, France
What: Blend

This humble blend of Ploussard (50%) and Pinot Noir (50%) is somewhat of the perfect chilled red partner to the sweltering Singaporean heat. Care is shown through hand-harvesting, and vinfied naturally by parcel. Ageing occurs in stainless steel to retain a brightness to the fruit, with a small amount of sulphur bottling. The wine is bottled without fining or filtration.

The name comes from the French dialect “Nous sommes tous chefs“, which means “We’re all in charge, now let’s get on with it and drink”

+ Read More

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.”

In stock

Fumey-Chatelain Arbois Rouge Fertans 2020

Who: Fumey-Chatelain
Where: Jura, France
What: Ploussard

100% Ploussard, from 70-year old vines. It sees 15 days maceration on skins, with minimal intervention, and whole bunch fermentation via indigenous years. Ageing occurs in stainless steel tanks for 18 months, before bottling unfined and unfiltered. 
Ploussard is a synonym for Poulsard; an ancient red-skinned French grape variety that is a specialty of Arbois, in the northern Jura. Thin skins and pale coloruing are the most obvious traits of Poulsard, whilst its delicate perfumes are a lesser-known quality.
+ Read More

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.”

In stock

In stock

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