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d'Ouréa
520 metres above sea level, on the south-facing slope of the Dentelles de Montmirail, lies the highest vineyard site in Gigondas. Domaine d'Ouréa – named after the Greek god of mountains – manages 20 hectares here in Vacqueyras and Gigondas. Adrien Roustan took over parts of his grandfather Raymond Bertrand's vineyard in 2009 and consistently converted to organic farming. Since 2020, he has been working biodynamically.
More about d'Ouréa
Ouréa – The God of the Mountains
In Greek mythology, Ouréa is the son of the earth mother Gaia and god of the mountains. The name is programme: The five Gigondas vineyard parcels lie between 400 and 520 metres altitude on the Grand Montmirail – the highest vineyards in the entire appellation. Temperatures drop by one degree per 100 metres of altitude, and cool winds from the Dentelles add to the conditions. The result: wines with freshness and tension rather than southern heaviness.
From Organic to Biodynamic
Adrien Roustan switched to organic viticulture as early as 2010 – certification followed in 2012. After ten years of organic experience, he took the next step in 2020: biodynamic management. His conviction: the wines gain in movement, dynamism and vitality. All 18 parcels are worked by hand – from pruning to harvest. He completely forgoes oenological additives, using only a homeopathic dose of sulphur.
Four Terroirs, Four Appellations
The 20 hectares are spread across four different appellations: AOC Gigondas, AOC Vacqueyras, AOC Côtes du Rhône and the Vin de France "Tire-Bouchon". The grape varieties reflect the southern Rhône: 65% Grenache, 20% Syrah, plus Cinsault, Carignan and Mourvèdre. The Gigondas 2023 shows what altitude does: 70% Grenache from old vines, fermented without destemming, aged exclusively in concrete tanks. No new oak, no tricks – just terroir.
Wines with Mountain Air
The cool nights at 500 metres preserve the acidity and give the wines an alpine freshness rarely found in Gigondas. The Vacqueyras "Les Vignes du Parc" 2023 comes from a single vineyard site with 60-year-old vines. Vinification as with the Gigondas: whole bunches, concrete, patience. The same signature marks Matthieu Barret's Du Coulet in Cornas – both rely on whole-bunch fermentation and the rejection of new oak.
