RM Harvesting-Handling
23 hectares / 150 000 bottles per year
THE CHAMPAGNE HOUSE
The history of the Dumont family as winegrowers in the Aube region can be traced back to before the French Revolution. The production of champagne began in the 1970s, when the brothers Raphaël and Robert Dumont founded the house R. Dumont. Today Robert's son, Pierre Dumont, takes care of the vines and Raphael's son, Bernard Dumont (photo), manages the winemaking.
THE WINE ESTATE
The Aube department is located in the south-east of the Champagne region. It is the land of Pinot Noir. In the Aube region, most of the vineyards are located on the Côte des Bar, itself divided into Barséquanais and Bar-sur-Aubois. The Dumonts own 23 hectares of vines in the southwestern part of Bar-sur-Aubois, all in the village of Champignol-Lez-Mondeville. On average, the vines of Dumont are 100 meters above the average elevation of the Aube with a highest point at 370 meters. This rise is the source of the slightly delayed harvests and increased freshness, it also provides more acidity and better aging capacity for the wine. The typical aromas of the terroir are vine peach and citrus fruits. The Dumont vines are located on two main soil types: Kimmeridgian limestone, providing fruity aromas (the same soil as Chablis and the Sancerre wine regions) and Portlandian, in the higher parts, providing minerality. Reasoned control is applied, limiting chemical treatments to a strict minimum.
VINIFICATION
All the plots are vinified separately to preserve their individual aromas. The grapes are pressed in horizontal, modern and precise Coquards. Fermentation and malolactics take place in thermo-regulated stainless steel vats. Again, to preserve the original aromas and a wealth of wine for the blend.
Champagne tasting
"R. Dumont's champagnes are generous and fruity, reflecting the roundness, the ripe character of the Pinot Noir from this region of the Aube." - Peter Liem in ChampagneGuide.net
Brut Tradition
"Classic Champagne. Blend over 5 years predominantly Pinot Noir (85%) supplemented by Chardonnay (15%). Aromas characteristic of the Côte de Bar terroir: liquorice, white fruits and citrus fruits. Supple tasting, with a long and sustained finish. Perfect aperitif, easy to drink. Will also accompany prawns on a bed of salt or savory crispy dishes."
Vintage 2004
"Full, spicy and broad, it has a richness of textures reminiscent of oak, although it is completely vinified in stainless steel tanks. It is composed of 60% Pinot Noir and 40% Chardonnay, showing a fatty depth of dark red fruit accentuated by notes of cocoa and brown spices. The fine acidity and freshness of the fruit, typical of the vintage, are clearly highlighted. Inviting, accessible and pleasantly expressing the character of the region." - Peter Liem dans ChampagneGuide.net
SOLERA RESERVE Brut
100% Chardonnay
Fresh, green apples, citrus.
Easy to drink.
Method of vinification solera in Champagne (method of vinification of Sherry).
The solera in champagne - the barrels are arranged on top of each other, on four or five levels (sometimes up to eight). The lower level barrels, called solera, contain the oldest wine. Three or four times a year, racking is carried out in a very special way: any wine withdrawn from the solera is immediately replaced by the second level wine, called “criadera primera”. This wine is itself replaced by that of the third level, called "criadera segunda", and so on ... The objective of the solera system is to provide wines of constant quality, escaping the fluctuations inherent in the vintages. To this end, the amount extracted annually from the solera is limited to 30% (often much less in practice).
BRUT NATURE Zéro (atypical champagne, not for everyone)
Without adding sugar during disgorging. After maturation in the cellar extended to 5 years, this cuvée presents us with an expressive nose. Here is a cuvée characterized by its fine and twirling bubbles, its delicately golden color. Its nose is expressive and refined, initially sober and mineral, it gives way to aromas of white fruits, quince and rhubarb. Ideal with oysters and plain shellfish. (Bernard Dumont)