Domaine Stéphane Ogier

Domaine Stéphane Ogier

Up until 1982, Stéphane’s father, Michel, sold all the fruit to local négociants and only began making some wine at the domaine in 1983. All this changed in 1997 with the return of Stéphane after five years’ study in Burgundy when he immediately set about increasing the domaine’s size with the purchase of parcels of vineyard and unplanted land in Côte-Rôtie, Condrieu and Seyssuel as well as in the Southern Rhône on the Plan de Dieu. His years in Burgundy have heavily influenced his vinification techniques. Stéphane likes to ferment all the parcels separately, now producing 12 different Côte-Rôtie alone. He de-stems the reds depending on the vineyard and the vintage and whilst still maturing most of the range in 228 litre barrels, uses significantly less new oak than in his youth. He looks for tension in his whites, occasionally partially blocking the malolactic fermentation when needed.

Rhône Valley
FRANCE

It was in 1997 that Stéphane Ogier joined the family estate, rooted for seven generations on the slopes of Ampuis.

By succeeding his father Michel, he chose to do precise work on his different terroirs in order to reveal the uniqueness of these places full of history.

From his experience in Burgundy, Stéphane Ogier retains the taste for elegance and finesse, which has become characteristic of his wines.

Viticulture

Over the years, the estate has exceeded the limits of the village with the desire to discover and sublimate new terroirs. From his experience in Burgundy, Stéphane Ogier retains the taste for elegance and finesse, which has become characteristic of his wines. Each year, the winemaker strives to vinify the plots separately, to bring out the best of their potential. The blends are adjusted according to the vintages, like so many stories to tell around his cuvées.

Winemaking

Stephane applied the knowledge he had learned from his travels increased their vineyard holdings. The Ogier vineyard plots – tiny parcels dotted throughout Cote Rotie, on the Cote Blonde, Brune and Cote Rosiers – are all vinified separately in a large cellar complex south of Ampuis opened in 2015, which has given Stephane much more room in which to practice his art. There’s no dogma here. Fermentations may be with whole bunches or destemmed, while ageing varies from new and old oak and concrete too, as in his excellent value ‘Le Temps est Venu’ range.’ Everything depends on the terroir and the vintage, with Stephane adapting accordingly. This approach, along with no small part of dedication and talent has rapidly established Stephane as one of the most sought-after winemakers in the Northern Rhone.

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