The Dumangin family can be traced back to working in the vineyards since the 1650's. Champagne Dumangin was created by Hippolyte Dumangin in the 1890s in the 1er Cru village of Chigny-les-Roses. Jacky Dumangin, three generations later, perfected the characteristically feminine Premier Cru champagne range. His son, Gilles Dumangin, 5th generation of successful winemakers, expanded the domaine by introducing several high end cuvees that helped position his domaine.

The installations for pressing and making the wines have been awarded the quality label by the CIVC. His press of 2000Kg combines modernism and tradition and is one of only two made of this type in the world. It crushes the grapes ever so delicately, with less pressure and more respect for the grape, adhering to the family philosophy of never "stressing" the grapes at any point in the production process. Further, Gilles Dumangin is one of the few producers in Champagne who utilizes enamel tanks in which the porosity maintains a signature yeast component cuvee after cuvee.

GILLES DUMANGIN

Champagne J. Dumangin has more than 13 acres in the prestigious Montagne de Reims and is considered a classic recoltant-manipulant (grower producer) who carefully controls every aspect of production, from picking to bottling, to hand riddling.

CHAMPAGNE DUMANGIN
Brut 1er Cru Grand Reserve - NV
92 Points, Wine Enthusiast

The grapes are harvested from 25-year-old vines and fermented in stainless steel and enamel vats. After the addition of a liqueur de tirage, the wine then rests on its lees for thirty months before disgorging, which takes place approximately three months before the wine is ready for shipping. At this stage a final dosage (of sugar) dictates the dryness of the Champagne and the 'house' style. Rémuage (the process of moving the sediment to the neck of the bottle before disgorgement) takes place manually and on wooden stands.

CHAMPAGNE DUMANGIN
Brut Rose 1er Cru Le Rosé - NV
92 Points, James Suckling
93 Points, Bob Campbell MW

The grapes are harvested from 25-year-old vines and fermented in stainless steel and enamel vats. After the addition of a liqueur de tirage, the wine then rests on its lees for thirty months before disgorging, which takes place approximately three months before the wine is ready for shipping. At this stage a final dosage (of sugar) dictates the dryness of the Champagne and the 'house' style. Rémuage (the process of moving the sediment to the neck of the bottle before disgorgement) takes place manually and on wooden stands.

CHAMPAGNE DUMANGIN
2004 Extra Brut
95 Points, James Suckling
93 Points, Wine Enthusiast

The grapes are harvested from 25-year-old vines and fermented in stainless steel and enamel vats. After the addition of a liqueur de tirage, the wine then rests on its lees for thirty months before disgorging, which takes place approximately three months before the wine is ready for shipping. At this stage a final dosage (of sugar) dictates the dryness of the Champagne and the 'house' style. Rémuage (the process of moving the sediment to the neck of the bottle before disgorgement) takes place manually and on wooden stands.

James Suckling "Outstanding buy with a whopping nine years en tirage, this has a super contained set of complex aromas - toasty yeast notes, grilled almonds and red berries all packed in close and tight. The palate revolves around a core of concentrated lemon drop flavor, and acidity is a leading element, holding the finish well. Superfine and super fresh for the age. Drink now."

Wine Enthusiast (US) 93/100 - Cellar Selection. Rich, creamy wine with an impressive ethereal lightness. Wonderfully pure. Chalk, toast and hazelnut. Lovely acidity - not hard, accessible but gives backbone.

CHAMPAGNE DUMANGIN
2006 Extra Brut

The grapes are harvested from 25-year-old vines and fermented in stainless steel and enamel vats. After the addition of a liqueur de tirage, the wine then rests on its lees for thirty months before disgorging, which takes place approximately three months before the wine is ready for shipping. At this stage a final dosage (of sugar) dictates the dryness of the Champagne and the 'house' style. Rémuage (the process of moving the sediment to the neck of the bottle before disgorgement) takes place manually and on wooden stands.

CHAMPAGNE DUMANGIN
2008 1er Cru Single Vineyard Blanc de Blanc Extra Brut

CHAMPAGNE DUMANGIN
Brut Cuvee Achille NV
91 Points, Wine Enthusiast

"Part of a limited-release series named after Dumangin ancestors, this is a well-crafted, crisply dry wine. The ripeness comes from the soft Pinot Meunier that brings out red fruits and crisp apple flavors. It is a tight wine with delicate acidity. The bottle will certainly age, so drink now or from 2019." Roger Voss

“Quite (surprisingly) fruity and dry but not excessively austere. Very interesting wine, great length. Has character and appeal with hints of cooper. Intense aromas of red fruit as the aromatic trademark of Pinot Meunier with hints of nuts and almonds, followed by elegant notes of candied fruit on the finish. Palate very fresh with notes of apricot and peaches followed by brandied cherries. The texture is rich and creamy and the red fruits are very pleasant on the mid palate, balanced by hints of pepper and toast. Very complex and bold champagne with delicate notes of fruit.” - Bob Campbell, Master of Wine

CHAMPAGNE DUMANGIN
Brut Cuvee Firmin NV
93 Points, Wine Enthusiast

93/100 Wine Enthusiast - "One of a new range of single-varietal Champagnes named after Dumangin ancestors, this Blanc de Blancs is indeed dry, while buoyed by the apple and flint character, with a tight center and an elegant finish."

“Wine of great energy and vibrancy, lingering with preserved lemons, figs, butterscotch and mixed sprice. Outstanding poise and an undercurrent of minerality deine a beautifully complete champagne.” - Tyson Stelzer

CHAMPAGNE DUMANGIN
Brut Cuvee Hippolyte NV
92 Points, Wine Enthusiast

CHAMPAGNE DUMANGIN
Ratafia de Champagne NV
17.5 Points, Jancis Robinson

Ratafia is an ancestral method of preserving fruit juice in the same way that salting was used to preserve meat. Four parts - First, in oak casks from Crozes-Hermitage (Alain Graillot). Second, aged Soléra style - ancestral method of maturing and gradually assembling different vintages, generally used for the great Port wines. Third, the cask is closed tight and left outside where it is subject to changes in temperature. Fourth, in stainless steel tanks. Can be cellared for 25 years.

Pale tawny color, the bouquet shows cinnamon and spices with ripe tropical fruits and figs, nuts, baking and brown sugar. The palate reflects the nose and is clean without any cloying. Nice amount of fruit with great richness and nutty notes. The finish delivers a baked character of dry biscotti and vanilla.

"Blend of Champagne grapes. Colour of Victoria plum skins, ie light tawny. Smells rather like apricot eau de vie with that woody aroma of spirit. Sweet, powerful but so deliciously scented on the palate: orange and rose and dried apricots. Scrumptious." - 17.5/20 Jancis Robinson (Julia Harding MW)