Winemaker Thomas Rouanet

Yet another winegrower trained by Yannick Pelletier himself. Thomas Rouanet has worked with him since 2011 and it was in 2012 that he vinified his first own vintage. His 5-hectare vineyard -in the beautiful village of Creissan- is located..
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Thomas Rouanet
Langueedoc
Creissan
Grenache noir, Carignan, Syrah, Alicante, Terret gris et blanc et Cinsault
5 ha
8500
certified as organic
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Yet another winegrower trained by Yannick Pelletier himself. Thomas Rouanet has worked with him since 2011 and it was in 2012 that he vinified his first own vintage. His 5-hectare vineyard -in the beautiful village of Creissan- is located in the southern part of the appellation zone. The terroir is a clay-limestone mix. Thomas’ vineyard is planted with Grenache noir, Carignan, Syrah, Alicante, Terret gris and white and soon Cinsault. The vines have been organically cultivated since the 1990’s and once belonged to his winegrower grand-father. Thomas‘ lifestory has been largely influenced by this family history and his grandad’s passion for his job. The soils are worked using a tracked vehicle and ploughed every two rows with a pickaxe always within reach. Regarding vinification, Alicante and Carignan are worked in cooled whole bunches. Gentle infusion is favoured over extraction in order to produce wines offering finesse and drinkability. 

As for Grenache and Syrah they are vinified in a traditional way which brings more structure and volume on the palate. Today there are two cuvees available: “Bombadilom” – made of 40-year-old Grenache and 70-year-old Carignan- is vinified in “mille feuille” with a layer of destemmed Grenache at the bottom of the tank topped with a layer of whole bunch Carignan and so on. The goal is to get uneven layers of grapes and semi-carbonic conditions offering fruity notes and gentle extraction; The wine is matured in tanks for 10 months; “Le Voltigeur”-the other cuvee-is made of 100% Carignan from 70 to 75 year-old-vines. The freshly picked grapes are put into tanks by gravity mixing destemmed grapes and wholes bunches. The 4-week fermentation process relies on wild yeasts only. The wine is matured in tanks for 20 months.

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