Alcohol: 12%
Grape(s): 90% Pinot Noir, 10% Chardonnay
Location: Côte des Bar, Aube, Southern Champagne
Tasting Notes: A vibrant bouquet of green apple, lemon zest, and white flowers opens the wine, followed by layers of ripe citrus and orchard fruits accented with subtle hints of tarragon and rhubarb. On the palate, it shows fine, persistent bubbles and an airy, elegant texture, supported by gentle brioche nuances and a distinctive chalky minerality. The impression is one of purity and finesse, culminating in a clean, refreshing finish.
Notes: High-elevation Champagne expressing the Dumont family’s terroir. Organic and biodynamic viticulture emphasizes purity and terroir expression.
Food pairing: This Champagne shines alongside oysters, where its bright acidity and minerality elevate the briny freshness. Its gentle richness also complements creamy cheeses, creating a balanced contrast. With light seafood dishes, the wine’s citrus‑driven profile adds lift and clarity, while its overall finesse makes it wonderfully versatile with a wide range of appetizers and fresh, vibrant dishes.
Winery Story:
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.”
The Dumonts farm biodynamically and are in the process of converting to organic certification.
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.
