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.”
