Condrieu 2021 - François Dumas

Condrieu - François Dumas

Condrieu by François Dumas is a rich and complex white wine based on 100% Voigner. Grapes that come from a small vineyard located on granite and limestone soil. The vinification takes place with the pressing that takes place by hand with a 100-year-old press. Spontaneously fermented with only indigenous yeasts and aged for 22 months in old barrels before bottling.

Service

We taste it at a temperature of 10/12 ° in a tulip glass. Wine to be drunk immediately but will express its best in a few years. It is recommended to keep it in a horizontal position in a cool, humid and dark cellar.

Pairing

Excellent red wine to combine with first courses, second courses of fish, to try with a stewed duck.

Winery: François Dumas

François Dumas' small company was founded in 2010, when the young François returned to Véranne, his hometown in the northern part of the Rhone, 19 km from Condrieu. After a period of study and apprenticeship at some iconic French wine companies such as Trapet in Burgundy, Cuilleron and Chave in the Rhône, François returns to his native land with a great wealth of experience and awareness regarding work in the vineyard and in the cellar, as well as with a clear idea of ​​the wines he wants to produce. Dumas then begins to cultivate about 4 hectares of vineyards - some of which are not yet in production - and plants some vines in mass selection assisted by a famous local nurseryman, Lilian Berillon. The vineyards, which are very parceled and are also 12 km away from the winery, are placed on prevalent soils (Condrieu) which rests on alluvial soils mixed with pebbles, silt and clay. François tends to work his land only once or twice a year, as he very rarely mows the grass that covers them in order not to decrease the health of the soils. Viognier is trained in guyot, while the other varieties are trained in sapling. The yields per hectare, which vary according to the year, are around 25 hl / ha. Harvesting is manual in 20 kg crates. Fermentation, carried out with spontaneous yeasts, is quite long, ranging from 3 to 4 weeks. After racking, the reds are aged in used wooden barriques, while the whites are aged in 400-liter barrels purchased in 2013, so that they can soak up its indigenous yeasts and obviously its wines. A small domaine that produces very few bottles that of François Dumas, but the young winemaker works completely alone, does not like to delegate and at the moment has no intention of expanding. The labels produced are cuvées of “Vin de Pays” and “Vin de France” based on Gamay and Syrah (in production since 2011), a Saint-Joseph and a Condrieu (since 2013). At the moment there is also an experimentation of Pinot Noir coming from a small parcel of 400 m².