Château de l'Ou Rouge, Côtes de Roussillon 2023
An aromatic and fruity blend with crunchy red and black brambly fruits complemented by a touch of peppery spice and a subtle hint of violet. Juicy and fresh with a lovely purity of fruit.
The grapes come from the AOP Côtes de Roussillon, where the vineyards are located within a natural amphitheatre open to the Mediterranean Sea, and are surrounded by mountain ranges. The climate is Mediterranean, strongly influenced by cooling coastal breezes combined with freshness from the foothills of the Pyrenees, which temper the hot, arid summers. The vines are grown on the Roussillon plains where the soils are made up of alluvial marls with black schist, which imparts great aromatic complexity to the wines, characterised by notes of black fruits, garrigue and freshness. The vineyard is certified organic, no herbicides or chemicals are used. Yields are kept low to ensure good concentration of the pure fruit flavours and the fruit is hand-harvested.
The Syrah and Grenache Noir grapes were vinified separately. The fruit underwent 48 hours in cool storage to retain the freshness and purity of fruit. Fermentation took place at controlled temperatures with selected yeasts in stainless steel tanks. The wines were deftly blended and matured for 12 months in stainless steel vats. This cuvée was made without the influence of oak to fully express the pure fruit flavours. Clarification took place by cool sedimentation and the wine was gently filtered prior to bottling.
Château de l’Ou is a dynamic, organic estate in Montescot, Roussillon owned by oenologists Séverine and Philippe Bourrier. Purchased in 1998, they immediately converted to organic farming, an avant-gardist approach in Roussillon at that time, and the estate is now certified by Ecocert. The estate, which originally comprised 30 hectares: 26 hectares of vineyard and four of olive trees, has been gradually expanded by adding plots from across the region, by 2018, it covered a further 45 hectares. L'Ou’ translates as ‘egg’ in Catalan, and refers to an ovoid-shape resurgence of water that was located at the site of the property, which Séverine and Philippe wanted to bring to life in their project. Together, they use their expertise to cultivate the Roussillon terroir with its heat and arid lands to hand-craft wines using a variety of fermentation vessels, from concrete eggs, terracotta and sandstone amphora to barrels, producing stunning, supple cuvées which showcase this distinctive terroir.
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