François Dhumes

Wines from Domaine François Dhumes: buy at the best price

François Dhumes is one of the most discreet and endearing figures on the natural wine scene in Auvergne. Settled with his wife Francine in the small village of Orcet, in the Puy-de-Dôme, this winemaker, a native of Clermont-Ferrand, has been producing since 2006 wines of remarkable freshness and drinkability, marked by the unique volcanic imprint of the Auvergne terroirs. Across approximately four to five hectares scattered in a mosaic around Orcet, in Corent, Chidrac and Perrignat-sur-Allier, he cultivates organically Gamay d'Auvergne, Beaujolais Gamay, Chardonnay and Pinot Noir, on exceptional basaltic and volcanic soils. Working with the minimum possible intervention, without additives or exogenous yeasts, François Dhumes produces each year around eight cuvées depending on the vintage, all in very limited quantities, sold out very quickly, and now essential for lovers of great natural wines.

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François Dhumes Vénus 2022
Bio
22 in stock
111924
Red
75cl
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Vin de France | Vin de France

François Dhumes Vénus 2022

€27.00 inc-VAT per bottle
€22.50 ex-VAT

The History of Domaine François Dhumes

Born in Clermont-Ferrand, François Dhumes grows up in Auvergne before leaving to study enology, first in Beaune, Burgundy, and then working for several years at conventional estates in the Rhône Valley and Mâconnais. These experiences teach him the fundamentals of winemaking and seasonal organization, but also what he does not want to do: the more he learns about conventional techniques, the less they interest him. He decides to return to his native Auvergne to develop his own project according to his deeply held convictions.

Back in Auvergne, he meets the winemakers who will shape him decisively: Vincent and Marie Tricot, Patrick Bouju and Stéphane Majeune, key figures in the region’s natural wine scene. Working for them from time to time, he learns how to farm vines organically and make wine without additives. In 2006, he starts out with a hectare of vines in Corent that have been farmed organically since 2002, while continuing to work for his neighbors. He gradually acquires more plots, expands his estate to four or five hectares, builds his own winery in Orcet and strikes out on his own. With Francine’s support, he is now a quiet force helping Auvergne wines shine in the finest natural wine shops in Paris and around the world.

Terroirs and Vineyards of Domaine François Dhumes

François Dhumes’s vineyards are scattered like a patchwork across a roughly 12-mile radius around Orcet, in three villages with distinct soils: Corent, Chidrac and Perrignat-sur-Allier. The terroirs of Corent and Perrignat-sur-Allier lie on the region’s famous volcanic basalts, black rocks formed by ancient volcanic activity that give the wines their smoky signature, distinctive minerality and profound freshness—what regulars call the “scent of volcanoes.” The plots in Chidrac, on red clay, produce Gamays in a lighter, more crystalline style, reminiscent of Beaujolais. This geological diversity is directly reflected in the estate’s range of cuvées.

The Gamay d’Auvergne is trained using Royat cordon pruning to limit yields to around 25 hl/ha, and the Chardonnay using Guyot pruning to around 20 hl/ha. The vineyards have full grass cover. Treatments are limited to three applications between early June and late July, using sulfur, copper and nettle infusions. Harvest takes place in October. The grape varieties include Gamay d’Auvergne, Beaujolais Gamay, Muscat-scented Chardonnay, Pinot Noir and a few additional varieties for blending.

Winemaking at Domaine François Dhumes

François Dhumes’s philosophy in the winery is one of radical non-intervention: the grapes ferment spontaneously with indigenous yeasts, pumping over is done by bucket, and all the work is manual and artisanal. No additives are used during winemaking. For the whites, direct pressing is followed by a year of aging in old barrels for Nuit Blanche, or a short maceration for Foin Foin, producing a so-called “orange” wine. For the rosés and naturally sparkling wines, the grapes are directly pressed and fermented in tanks; the sparkling cuvées are bottled in spring before fermentation is complete.

For the reds, two approaches are used depending on the cuvée. Semi-carbonic maceration with whole clusters, little extraction and six months of barrel aging yields juicy, light and delicious Gamays (Jeu de Vin, Jus de Vilain). Extended Burgundian-style maceration of destemmed grapes for eight weeks, followed by a year of barrel aging, produces more structured cuvées (Minette, Sarment Pepper). The wines are bottled without filtering or fining, with added sulfur kept to a strict minimum according to the cuvée.

The Cuvées of Domaine François Dhumes

Nuit Blanche: A white cuvée made from Chardonnay grown on the basaltic terroir of Corent, directly pressed and aged for a year in old oak barrels without sulfur. A deep, mineral white wine with aromas of white fruit, hazelnut and volcanic rock, a full palate and persistent saline tension. One of Auvergne’s most distinctive Chardonnays, bearing the imprint of basalt.

Foin Foin: An original white cuvée made from Muscat-scented Chardonnay with a short period of skin contact, yielding a golden-hued “orange” wine. Tropical and exotic aromas, volcanic freshness on the palate and a texture given gentle structure by the maceration. A lively, delicious and surprising wine that embodies François Dhumes’s creative, free-spirited approach.

Tête de Bulle Blanc: A natural sparkling white made from Chardonnay, directly pressed and bottled before fermentation is complete. Lively, fine bubbles, a fruity and floral nose, and a fresh, slightly mineral palate. A thirst-quenching sparkling white made by the ancestral method without added sulfur, perfect for sharing as an aperitif or with light starters.

Tête de Bulle Rosé: A natural sparkling rosé, probably made from Gamay or a blend of local varieties, directly pressed and bottled while fermentation is still underway. A vivid pink color, light, festive bubbles, aromas of wild strawberry and citrus, and a fresh, thirst-quenching palate. A sparkling wine with no added sulfur, in the spirit of Auvergne’s easy-drinking wines.

Jeu de Vin: A red cuvée made from Gamay d’Auvergne, fermented as whole clusters by semi-carbonic maceration for about three weeks, then aged for six months in barrels. A juicy, vibrant red wine with aromas of fresh red fruit, violet and gentle spices, and a focused, mineral palate evocative of the basalt of Perrignat-sur-Allier. Gamay d’Auvergne in all its frankness and energy, with enough depth to surprise.

Jus de Vilain (or Jeu de Vilain): A red cuvée made from Beaujolais Gamay planted on red clay in Chidrac, vinified in the same semi-carbonic style as Jeu de Vin: whole clusters, gentle maceration and six months of barrel aging. A crystalline wine of exceptional delicacy, airy and light, with the aromatic finesse of the finest Beaujolais crus, a fluid texture and a fresh, slightly wild finish. Francine Dhumes’s favorite cuvée.

Minette: An ambitious red cuvée made from Gamay d’Auvergne in a more Burgundian style: destemmed grapes undergo an extended maceration of about eight weeks, followed by a year of aging in oak barrels. Here, Gamay d’Auvergne grown on basalt reveals its full depth: intense aromas of black fruit, violet, undergrowth and spices, a concentrated, structured palate and a long, mineral finish. An age-worthy wine and the pinnacle of the estate’s red range, which François Dhumes wryly calls his “Cuvée Fûts de Chêne.”

Sarment Pepper: A Pinot Noir cuvée made with an extended maceration of destemmed grapes and aged in barrels. A fine, elegant red wine with aromas of cherry and pepper, volcanic minerality, silky tannins and a long finish. Produced in tiny quantities and exceptionally rare, for lovers of great natural Pinot Noirs.

0+0: An unconventional blended cuvée made from Cinsault and Grenache, depending on the vintage, and classified as Vin de France. A dark, glossy appearance, aromas of very ripe black fruit and a dense, fleshy palate. A venture beyond the estate’s usual grape varieties that reflects François Dhumes’s curiosity and open-minded creative approach.

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