Domaine d'Ourea

“Our philosophy in the vineyards and in the cellar is to work as naturally as possible to obtain wines with high environmental and tasting value.” Adrien Roustan (owner + winemaker)

Ourea is the name of the Greek God for mountains and heights and as this domaine owns the highest vineyard in Gigondas up amongst the Dentelles de Montmirail the name is very fitting for this incredibly beautiful vineyard does indeed feel very special. This vineyard is also naturally cool as the temperature drops by 1 degree centigrade for each 100 metres one climbs not to mention the cooling effect of the winds near the top of the Dentelles where his Gigondas vineyard is located at a height of 520 metres above sea level.

The domaine was established in 2010 when Adrien Roustan inherited vines from his grandfather including 4.5 ha of Gigondas located in the spectacular Grand Montmirail vineyard together with some plots since purchased in Vacqueyras, Côtes du Rhône and IGP. Today the total area farmed is 20 hectares.

Adrien’s parents were not winemakers so he set about educating himself attending Beaune’s oenology/viticulture program and spent 3 years working in Burgundy including an apprenticeship in 2007 at Domaine de la Romanee Conti, and also working with Turley in California. Influenced by his time with these estates Adrien works organically being certified since 2012.

In the cellar he uses whole bunch as much as possible with very light extraction and ages mostly in cement. In the vineyards he aims for planting at 10,000 vines per hectare working mostly with old established Grenache vines in both Gigondas (1975) and Vacqueyras (1950’s).

The wines at this estate show a markedly fresh profile, something we have been searching for to show just how great really old vine Grenache can be when grown in cool limestone terroir with a little altitude as is the case here. It really is time to wake up and smell the roses - and that is what you will do with a glass or two of Adrien’s brilliant fresh Gigondas.

2017 Gigondas 375ml
70% Grenache, 20% Syrah (Petite Serine) and 10% Cinsault planted in 1975. This comes solely from the Grand Montmirail vineyard located high on the Dentelles de Montmirail where the soils are predominantly limestone marl and the temperature is about 1 degree cooler every 100 metres above the village with his vineyard ranging from 400 up to 520 metres. Grapes are 100% de-stemmed and crushed with a gentle infusion to avoid high extract and any course elements. Aged solely in concrete tanks to reveal the purity and tension and elegance of Grenache grown on limestone at altitude at cooler temperature.
“Full-bodied and supple, the 2017 Gigondas from Domaine d'Ourea is a blend of 70% Grenache, 20% Syrah and 10% Cinsault that's aged in concrete. It boasts ripe cherry fruit, hints of spicy, peppery complexity and a long, fruit-driven finish with a salty edge. (91-93)”  The Wine Advocate, September 2018
’Opaque ruby. Ripe dark berries, cherry cola and a hint of smokiness on the expansive nose. In a round, plush style, showing good heft to the sweet blackberry, cherry liqueur and spicecake flavors. Closes long and smooth, with repeating smokiness and supple tannins that come in late.’ 91 points, Josh Raynolds, Vinous Media, February 2020.
”The 2017 Gigondas has classic notes of spiced red and black fruits, garrigue, mint, and basil. It's elegant, medium-bodied, has fine tannins, good balance, and a clean, finish. It's not a blockbuster but has terrific complexity as well as charm. Give it a year.” 91 points, Jeb Dunnuck, September 2019

2018 Gigondas - SOLD OUT
’Deep vivid red. Highly perfumed aromas of ripe red and blue fruits, incense and exotic spices pick up potpourri and mineral nuances as the wine opens up. Appealingly sweet and seamless in texture, offering vibrant, spice-laced raspberry, boysenberry and floral pastille flavors that exhibit a suave blend of richness and energy. Shows sharp clarity and mineral lift on the impressively long, smooth finish, which is given shape by discreet, slow-building tannins.’ (91-93) points, Josh Raynolds, Vinous Media, February 2020.
”In the same league as the 2017, the 2018 Gigondas has attractive red fruits, spice, and a distinct rose garden and floral quality that keeps you coming back to the glass. Medium-bodied, silky and elegant, like the 2017, it’s not a blockbuster yet offers a complex, seamless, incredibly satisfying style. It will keep for a decade.” (90-92) points, Jeb Dunnuck, September 2019

2018 Tire Bouchon IGP - SOLD OUT
25% Grenache, 25% Carignan, 20% Cinsault, 10% Counoise, 10 % Aramon and 10% other varieties Fresh and quite low in alcohol for this cuvee the grapes are co-fermented with majority whole bunch and a short semi-carbonic maceration and bottled the spring after the harvest. A very fresh and vibrant wine showing lovely purple fruits in its aromas. Bright and gluggable - a real vin de soif.

2018 Cotes du Rhone rouge - SOLD OUT
20% Grenache, 80% Syrah These parcels are of younger vines around 15 years old located in Vacqueyras within the area known as Garrigues. As the vines are young Adrien has down downgraded this parcel to basic Cotes du Rhone until the vines have more age. The soils are light soils covered with stones of limestone deposited from the river Ouveze. The grapes are de-stemmed and crushed and the cap held down during the ferment to create a gentle infusion. The temperature of the ferment is kept below 25c to avoid high extract or any course elements during fermentation resulting in a wine of freshness and finesse. Fermented and aged in cement tanks and bottled in the spring without fining or filtration to retain freshness and perfume.

2016 Vacqueyras - SOLD OUT
65% Grenache, 20% Syrah, 5% Cinsault, 5% Carignan and 5% Mourvedre Sourced from the lower terraced lands of the northern part of Vacqueyras, from the blue and yellow clay on the plateau des Garrigues which was planted in the 1950’s with a density of 10,000 plants per hectare. Also some from a plot in ‘Pendants’ with blue and yellow clay soil which gives richness and depth and a more silky texture to the wine. Using whole bunches the wine goes through a very gentle maceration, which he describes as more like an infusion before maturing for 18 months in large cement tanks. The wine is bottled without fining or filtration.
‘A blend of 70% Grenache with 20% Syrah and 5% each of Carignan and Cinsault, the 2016 Vacqueyras offers up attractive aromas of garrigue, orange zest, cinnamon and stone fruit. It's full-bodied and balanced by bright acidity, which accentuates the presence of tannins on the finish. Give this one another year or two to settle down and drink it over the next five years.’
91 points The Wine Advocate November 2018