Domaine Thomas Rouanet near Saint-Chinian in the Languedoc, comprises 4.7 hectares of vineyards planted with Alicante, Cinsault, Carignan, Grenache, and Terret, planted over the region’s clay-limestone soils.
Descending from generations of viticulturists, Thomas Rouanet was deeply influenced by his grandfather, who converted the family vineyards to organic farming in the early 1990s. This early exposure to sustainable practices laid the foundation for Thomas’s own approach to viticulture. After formal studies in viticulture and oenology in Montpellier, and before taking over the family estate in 2012, Rouanet gained practical experience working alongside natural winemakerYannick Pelletier, who became Rouanet’s mentor.
Rouanet’s approach to viticulture goes beyond standard organic practices. He employs biodynamic principles, creating compost from cow, sheep, and hen manure to enrich the soil and using treatments based on sulfur and copper only when absolutely necessary.
Thomas Rouanet’s winemaking practices are a testament to his commitment to quality and his deep respect for tradition and innovation. His approach in the winery is characterized by minimal intervention, allowing the natural characteristics of the grapes to express themselves fully.
In vinification, Rouanet emphasizes gentle handling of the fruit to preserve its purity and varietal character. The grapes are hand-harvested to ensure they are picked at optimal ripeness. Upon arrival at the winery, the fruit undergoes careful sorting to remove any imperfect grapes. For his red wines, Rouanet typically employs a combination of destemming and whole-cluster fermentation.
Fermentation is carried out with native yeasts. During fermentation, Rouanet employs gentle extraction techniques, such as pump-overs and punch-downs, to manage the cap and extract color, flavor, and tannins from the grape skins.
After fermentation, the wines are transferred to a variety of aging vessels, including stainless steel vats, concrete tanks, and amphorae. The use of different vessels allows Rouanet to experiment with the impact of oxygen exposure and the development of the wine’s texture and complexity. Stainless steel vats are favored for their ability to preserve the fresh, fruity characteristics of the wine, while concrete tanks offer a balance between the oxygen exchange of oak and the neutrality of stainless steel. Amphorae, made from clay, provide a unique aging environment that enhances the wine’s minerality and depth.
Rouanet’s aging process is marked by patience and precision. He believes in allowing the wines to develop at their own pace, often extending the aging period to achieve the desired balance and maturity. His flagship wine, Bombadilom, is aged in vats to maintain its vibrant fruit profile, while Voltigeur, a 100% Carignan wine, includes a portion aged in amphorae to add complexity. Ale, made from Alicante, is known for its subtlety and capacity to evolve beautifully over time. Supersonic, a blend predominantly of Cinsault with Grenache and Carignan, varies its aging regimen depending on the vintage, with portions aged in vats and occasionally in amphorae. Sulphur is added in small amounts only when absolutely necessary to protect the wine from oxidation and microbial spoilage.
