This is essentially the rebirth of our old favourite Champagne grower R. Dumont.
It came about when the owner’s nephew Bernard Dumont joined the family business. Prior to that, he had helped Louis Roederer convert to biodynamic farming, as he immediately did here.
They also started fermenting with wild yeast and aging the Champagne in special large oak foudres specially made from local forests, and made this Champagne with little or no added sulfur, and bottle this with no fining or filtration. Basically, this is now made according to the highest and most exacting standards in Champagne.
They also designate it Brut 396, to underscore that this very special wine comes from Champagne’s highest vineyard, at 396 meters.
It’s also bottled with a very low dosage of only 5 g/l.
As wonderful as those Dumont Champagnes we sold were, this one takes them to a much higher level.
