Champagne R. Dumont & Fils
Aube
22 hectares

The Champagne house of the Dumont family is situated in Champignol-lez-Mondeville, a village in the southern Champagne region of the Aube, some 90 miles southeast of Reims and Epernay. Characterized by forested hills, streams and vineyards, it is a natural and reflective environment that has attracted people such as Saint Bernard (Clairvaux) and Renoir (Essoyes). The Dumonts have owned vineyards in this area for over two hundred years and today three Dumont brothers work together to produce champagne exclusively from their own 22 hectares. The soils are a geological extension of those in Chablis, namely kimmeridgian chalky clay. The vineyard is planted with 90% Pinot Noir and 10% Chardonnay. Bernard Dumont’s comments are insightful. “We grow grapes on the same soils as the vine growers in the Chablis region. There, they produce white wine from white grapes and here we produce white wine from red grapes.”

Brut NV

The Dumont Brut NV is a blend of 90% Pinot Noir and 10% Chardonnay. The grapes from their vineyard have qualities that seem less aggressive and more sumptuous than those from the northern districts. In addition, vinification of whole berries at low temperatures enhances this quality of soft elegance. The NV is a blend of vintages typically between two and five years old. It is aged for two years on the lees before disgorgement. Dosage is 9 grams.

Brut Rosé NV

The Dumont Brut Rosé is made exclusively from Pinot Noir. A selection is made in the vineyard from parcels that are particularly ripe and from bunches with deeply colored skins. Fermentation proceeds as with red wines but the wine is drawn off the skins after a day or so with the Dumonts looking carefully at the balance of extraction, color and tannin. This method, known as “saignée”, is a tricky art but one that can produce the most natural and delicately complex style of Rosé champagne. The Brut Rosé NV is aged for two years on the lees before disgorgement and dosage is 10 grams.

Brut Vintage 2000 and 2006 

The vintage wines, which are a blend of 60% Pinot Noir and 40% Chardonnay, are assembled and then matured “sur lattes” for five to six years before being disgorged. Dosage is 9 grams. Regard and attention to quality insures a vintage champagne that expresses the complexity and elegance that great champagne can achieve.

Brut Nature

Dumont’s Brut Nature is produced without a dosage or “liqueur d’expédition”. It is therefore without cover-up and must succeed quite naturally on its own qualities. In order to produce such a champagne, Dumont chooses wines that are perfectly balanced and pristine. The blend is 80% Pinot Noir and 20% Chardonnay. The Brut Nature is then matured 5 years “sur lattes” before being disgorged. This serves to soften the acidity and enrich the palate. This cuvee wonderfully expresses the special terroir of the Dumont vineyard.

Douce Cuvee

The Douce Cuvée is a true Demi-Sec. It is produced from carefully chosen reserve wines which incorporate at least five vintages. The blend which is 90% Pinot Noir and 10% Chardonnay is matured “sur lattes” for five years before being disgorged. The liqueur used for the dosage, “liqueur d’expédition” is taken from a special glass container of aged wine which has been blended with beet sugar, a local product of the champagne rerion. The maturing of the liqueur integrates the sweetness into the wine and adds to the balance and harmony of the Douce Cuvée. It is finished at 35 grams of sugar, the minimum for a demi-sec.

Solera Reserve

Dumont is one of the very few Champagne producers who produces a champagne using the solera method. Bernard Dumont has dedicated one stainless steel tank to the project which was first filled in 1991. He works exclusively with chardonnay for this cuvée and has been adding to the tank every year, making it at present, a blend of approximately 20 vintages. This solera system produced its first release in 2010. One of the most striking features of this champagne is the different effect created by producing a champagne from aged wine (the aging occurs after the first fermentation) followed by the typical duration of two years “sur lattes” as contrasted with a champagne produced from relatively young wines which are aged for a long time after the secondary fermentation and thus remain in contact with the lees “sur lattes” for an extended period. The dosage is 6 grams. Production is about 400 cases annually. 

read Bernard's comments ChampagneVintageReports

http://www.champagnedumont.fr/site/