Domaine Ogier

In 1982, after years of selling the grapes from his Côte-Rôtie vineyards, Michel Ogier started to make and bottle his own wines. He was joined at the domaine by his son Stéphane in 1998, who introduced reduced yields and started a negocient arm of the business. They now farm 16 hectares in Côte-Rôtie, Saint-Jospeh and Côtes-du-Rhône, with the emphasis on freshness and precision rather than brute force. Fermentations are largely in stainless steel and elevage for the Syrahs lasts 18 months in oak barrel.