Description
Dumazet’s Condrieu is a truly exceptional white wine made from old vines planted on one of the appellation’s finest plots, the Côte Fournet. Aromatic and infinitely complex, this wine also boasts splendid minerality and great freshness, all complemented by subtle hints of mint. Magnificent!
The estate
The estate of the late Pierre Dumazet was one whose excellence was matched only by its rarity and exclusivity. Taking 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 values to produce natural wines of the very highest quality. Despite several Michelin stars and recognition from leading connoisseurs, the estate’s prestigious wines remained the ‘preserve’ of a very exclusive clientele.
a different approach to winemaking
For many years, Pierre Dumazet had been making wine with almost no SO2. Mastery of natural processes and rigorous winemaking methods were sufficient to achieve excellent results. And these results spoke for themselves. Beyond protecting the consumer’s health, the unique aromas of each wine were perfectly preserved.
To produce a good wine, his recipe was simple: you needed good grapes from a healthy vineyard. Such was Pierre Dumazet’s simple and concise maxim. In the vineyard, working the soil was essential. No chemical weedkillers, no insecticides or other miracle fungicides. A time-consuming process, but necessary to preserve the essence of the terroir. And the assurance of obtaining raw material free from unwanted residues. Total destemming of the harvest, followed by ageing in 500-litre barrels with no new wood.
What to eat with Pierre Dumazet’s Condrieu?
To showcase the finesse of your Pierre Dumazet Condrieu, pair it with a freshly grilled lobster or a crayfish tail gratin. Its richness will also complement a pan-fried foie gras. It also pairs well with white meats and certain blue-veined cheeses (Roquefort, Bleu des Causses).
