FUMEY-CHATELAIN
Montigny-lès-Arsures
Jura
Established by Adeline and Raphaël in 1986, Fumey-Chatelain has since transitioned to a dynamic family venture, encompassing 17 hectares and transitioning to biodynamic practices (hoping to complete a full conversion by the end this year). Marin Fumey's introduction to the estate undoubtedly brought new momentum to this exciting project. His journey included training alongside his parents, formal education in viticulture and oenology in Beaune, as well as diverse experiences abroad. Having returned from his travels in 2015, he took the reins of the winery, elevating the quality of the estate’s winemaking and propelling the domaine toward a highly promising future.
Vines date as far back as 70 years and many were propagated with sélection massale. Since 2017 the entire domaine has been in conversion to organics and has since implemented biodynamic practices too.
In the cellar, Marin takes a hands-off approach: wines are vinified using native yeasts and undergo no fining or filtration whatsoever. The results are staggeringly beautiful imprints of terroir which have earned this domaine a loyal following. But it seems 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.”
Crémant du Jura
Vintage NV
Style Sparkling
Region Montigny-lès-Arsures, Jura
Varieties Chardonnay, Trousseau, Savagnin, Ploussard
ABV 12.5%
Soils Clay, marl, limestone
Farming Organic
Winemaking This year we have a Chardonnay dominant blend, with 60% of the fruit being Chardonnay, 30% Trousseau, and the rest from Savagnin and Ploussard. These come from various plots found on very diverse soils. The base wine is a result of direct pressing and 6 months of ageing in cuve. Once in bottle it goes through the secondary fermentation and it is rested on lees sur latte for a minimum of 12 months.
Tasting Note Soft apple scent, almond pastry and citrus zest. Delicate mousse and elegant finish.
Arbois Chardonnay
Vintage 2023
Style White
Region Montigny-lès-Arsures, Arbois
Varieties Chardonnay
ABV 13%
Soils Clay, marl, limestone
Farming Organic
Winemaking A blend of different parcels, elevations and soil compositions across Arbois and Montigny-lès-Arsures. The whole bunches are gently pressed and naturally fermented in foudre, where the wine is then aged for 18 months.
Tasting Note Russet apples, earthy lemon lend to fresh almond notes and pistacchio cream. Beautiful depth and freshness to match.
Arbois Chardonnay, Sauvagny
Vintage 2023
Style White
Region Montigny-lès-Arsures, Arbois
Varieties Chardonnay
ABV 13.5%
Soils Marl, limestone
Farming Organic
Winemaking The Chardonnay fruit is sourced from a single plot, north and south facing exposure. The vineyards were planted between 1962 and 2011, and grow on limestone and marl from the Jura. The whole bunches are pressed and fermented and aged in a mixture of foudre, 500L barrels and concrete eggs. The wine is then racked and blended in tank for an extra 6 months.
Tasting Note Ripe apricot, beeswax and nutty spiced tones come to mind. Deep, soft and generous.
Arbois Savagnin Ouillé, Teppe Aux Loups
Vintage 2023
Style White
Region Montigny-lès-Arsures, Arbois
Varieties Savagnin
ABV
Soils Lias Marl
Farming Organic
Winemaking A first single vineyard release of topped up Savagnin. Vines planted in 2006 on lias marls. Grapes are pressed in whole clusters then aged for 12 months in 500L barrels before aging a further 12 months in tank.
Tasting Note
Arbois, Capucins
Vintage 2023
Style White
Region Montigny-lès-Arsures, Arbois
Varieties Melon à Queu Rouge
ABV
Soils Gravel, Lias Marl
Farming Organic
Winemaking The red stemmed Melon vines are sourced sourced from a single plot ‘Les Capucins’. The vines were planted in 1973, on a south facing parcel on gravel rich soils over base of lias marl. The grapes are direct pressed in whole bunches into a mixture of 500L and 228L used barrels where the wines spontaneously ferment and rests for one year, before spending a further year in barrel.
Tasting Note
Arbois Savagnin, Sous Voile
Vintage 2020
Style White (oxidative)
Region Montigny-lès-Arsures, Arbois
Varieties Savagnin
ABV
Soils Marl, limestone
Farming Organic
Winemaking Fruit comes from the oldest vines on the estate, 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.
Tasting Note Nutty and complex white has aromas of dried apple, walnut, and caramel.Spiced, with a marked saline freshness. A great match for a mushroom and poultry dishes or a piece of aged Comté.
Arbois, No Sin Tou Tsefs
Vintage 2023
Style Red
Region Montigny-lès-Arsures, Arbois
Varieties Pinot Noir, Trousseau, Poulsard
ABV 12%
Soils Clay, marl, limestone
Farming Organic
Winemaking This is a blend of the red varieties grown across the estate, that changes every year. This year is 40% Pinot Noir, 20% Trousseau, 40% Poulsard. The macerations last for days, and are in the infusion style. This is followed by ageing in a mixture of foudre, barrel and tank for 10 months before release.
Tasting Note Ripe red cherry on the nose, lends to savoury tea leave notes. On the palate a pleasant grip, lifted by fresh acidity and playful floral tones.
Arbois Trousseau, Le Bastard
Vintage 2023
Style Red
Region Montigny-lès-Arsures, Arbois
Varieties Trousseau
ABV 14%
Soils Marl, limestone, gryphées
Farming Organic
Winemaking The wine is amusingly labelled ‘Le Bastard’ in reference to the Iberian name for Trousseau - Bastardo. This comes from Fumey’s plot in Les Loges and Au Barbi, planted with the prized Trousseau à la Dame, which produces an outstanding wine every year. This cuvée is made using 30% whole bunches, with 20 days of maceration, followed by ageing for 10 months in foudre and barrels.
Tasting Note Bright red cherry, dried orange and peppery spice. Layered fruit and textural palate lifted by a vibrant intensity.
Arbois Pinot Noir, Aux Mélinaux
Vintage 2022
Style Red
Region Montigny-lès-Arsures, Arbois
Varieties Pinot Noir
ABV
Soils Marl, limestone, gryphées
Farming Organic
Winemaking 100% Pinot Noir coming from a single plot named Aux Mélinaux planted in 2002. Vines grow on clay and limestone soil. The fruit processed whole with a 20 day maceration on the skins, followed by ageing for 12 months in 228 barrels.
Tasting Note
Arbois Poulsard, Brouille Menage
Vintage 2024
Style Red
Region Montigny-lès-Arsures, Arbois
Varieties Poulsard
ABV
Soils Marl
Farming Organic
Winemaking From vines planted between 1952 and 2021, across 3 plots. The grapes were hand destemmed in the vineyard and the grapes filled by small bucket for extra care. Grapes macerate gently for 15 days, before spending 8 months in foudres.
Tasting Note
Mavcin du Jura
Vintage NV
Style Sweet
Region Montigny-lès-Arsures, Arbois
Varieties Savagnin, Chardonnay
ABV 17%
Soils Clay, limestone
Farming Organic
Winemaking The marc from a blend of the estate’s own Chardonnay and Savagnin is added to the freshly pressed juice and carries on fermenting in vat, before resting in old Burgundy barrels for a few months.
Tasting Note Roasted quince, ripe apricots and a fresh herbal lift.
Vin Jaune
Vintage 2018
Style White (oxidative)
Region Montigny-lès-Arsures, Arbois
Varieties Savagnin
ABV 15%
Soils Blue marl, limestone
Farming Organic
Winemaking From Au Barbi, Sauvagny and the iconic La Vasée vineyards with vines aged from 40 up to 80 years old. Direct press is followed by 48 hours of natural settling (by gravity) and it is slowly fermented in cuve before transferring on to 228L barrels after having completed malolactic. Aged ‘sous voile’ for seven years.
Tasting Note Overwhelmingly complex, it displays notes of roasted quince, walnut and beeswax. At once peaty and honeyed, opulent and floral. Extremely long and mineral on the finish.
Arbois Vin de Paille
Vintage 2018
Style Sweet
Region Montigny-lès-Arsures, Arbois
Varieties Chardonnay, Savagnin
ABV 17%
Soils Clay, limestone
Farming Organic
Winemaking The Chardonnay and Savagnin grapes were dried off the vine (passerillage) in our attics for around 3 months. This was followed by a slow spontaneous fermentation and lengthy ageing of 3 years in wood.
Tasting Note A very small production traditional style. Concentrated, complex with beautiful balance and electric acidity to match.