# Domaine Fumey-Chatelain Arbois Ploussard Brouille-Ménage (2022)

- **Producer:** Domaine Fumey-Chatelain
- **Colour:** red
- **Type:** still
- **Grapes:** Ploussard
- **Region:** Jura, France
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, cherry, violet, mint, white pepper

## About this wine

Domaine Fumey-Chatelain was established in 1986 by Raphaël Fumey and Adeline Chatelain in Montigny-lès-Arsures near Arbois. The estate began bottling its own wine following a severe frost in 1991 that left them with a tiny crop. Today, the 17-hectare estate is co-managed by their son Marin Fumey. Sourced from old vines planted between 1952 and 1970 across five distinct parcels, the cuvée name 'Brouille-Ménage' ('household feud') pays a lighthearted tribute to Marin's grandfather, who jokingly blamed Ploussard for causing domestic arguments because of its delicate and unpredictable nature in the vineyard and cellar.

## Interesting facts

- The cuvée name 'Brouille-Ménage' translates to 'household feud', named after the founder's grandfather who blamed Ploussard for domestic quarrels.
- A catastrophic frost in 1991 destroyed 95% of Jura's crop, prompting the estate to vinify and bottle their own harvest for the first time.
- Only 9,999 bottles of the 2022 vintage were produced from old vines planted as far back as 1952.

## Food pairing

Ploussard's bright acidity, light body, and gentle tannins make it exceptionally versatile with food. It acts almost like a deep rosé or dark white wine at the table, cutting through the rich fats of charcuterie and washed-rind Jura cheeses like Mont d'Or while harmonizing with savory roasted poultry and earthy wild mushrooms.

## Wine making process

Grapes were 100% hand-harvested in the morning to preserve freshness. Winemaking included approximately 40% whole clusters with the remaining 60% gently hand-destemmed in the vineyard. Spontaneous fermentation took place in stainless steel vats using indigenous wild yeasts with no added sulfur during fermentation. After a gentle 20-day maceration by infusion, the wine aged for 10 months in neutral wooden foudres (60%) and stainless steel vats (40%). The wine was bottled unfined and unfiltered with minimal sulfur additions.