Producer >
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.
Viticulture >
From a 17 hectare estate that covers Côte-Rôtie, Condrieu, St. Joseph and the Seyssuel in the Northern Rhône as well as vineyards on the Plan de Dieu and Visan in the Southern Rhône. The vineyards in the Southern Rhône are located on flat limestone/clay soils with quartz stones on the surface (Plan de Dieu) and on rolling hills of sandy clay/limestone in Visan. The climate is Mediterranean and the land is swept by the nortehrly Mistral winds. Le Temps est Venu comes from Grenache (60%), Syrah (35%) an Mourvèdre (5%). The vineyard work is done with with minimum intervention and the grapes are harvested by hand.
Winemaking >
Traditional hand picking of the grapes. Each plot is sorted separately duringpicking then on the sorting table before the entry into the winery. Wine making using the whole bunch in order to keep the best of terroirexpression, in thermoregulated concrete vat. Use of indegenous yeasts during fermentation. Aging of 10 months in concrete vat.
Grenache, Mourvèdre, Syrah
14.5
FRANCE
6
Cork
Domaine Stéphanie Ogier
Vegan
Vegetarian 
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