Pierre Dumazet

The estate of the late Pierre Dumazet was one whose excellence was matched only by its rarity and exclusivity. Having taken over in 1978 from a long line of winegrowers (dating back to 1860), Pierre Dumazet ran his estate in the purest family tradition.

He was committed to upholding certain values in order to produce natural, top-quality wines. Despite having been awarded several Michelin stars and receiving acclaim from connoisseurs, the estate’s prestigious wines have remained the ‘preserve’ of a very exclusive clientele.

In the vineyard, in the cellar

To produce a good wine, the recipe is simple: you need good grapes from a healthy vineyard. That is Pierre Dumazet’s simple and concise maxim. In the vineyard, soil management is essential. No chemical weedkillers, no insecticides or other miracle fungicides. A time-consuming process, but one that is necessary to preserve the essence of the terroir. And the assurance of obtaining raw material free from unwanted residues. The harvest is fully destemmed, then aged in 500-litre barrels containing no new wood.

A different approach to winemaking

For many years now, Pierre Dumazet has been making wine with almost no SO₂ at all. A mastery of natural processes and rigorous winemaking methods are sufficient to achieve excellent results. And these results speak for themselves. As well as safeguarding the consumer’s health, the unique aromas of each wine are perfectly preserved.

A few photos of the Dumazet estate