Deep ruby color; cherry, raspberry, plum, blackberry, strawberry, black olive, black pepper, garrigue on the nose and palate.
Dry; mild, silky tannins; lively acidity. Medium-plus body. Blend of 60% grenache, 40% syrah. Whole cluster fermented, aged 10 months in concrete. Grapes sourced from Plan de Dieu and Visan, two of the most prestigious parts of the Côtes du Rhône Villages appellation. Vines are 30-50 years old. Ogier is a top Rhône producer, with some of his wines achieving 100 point scores and costing $300 or more. This goes for a small fraction of the cost, but the quality still reflects in this entry-level Ogier. 14.5% ABV
Christophe Ogier founded Ogier in 1859. In the beginning, they grew various crops and sold grapes to négociants, including Marcel Guigal. They began to make their own wines in 1948. Michel Ogier began bottling and selling their family’s entire harvest in 1987. Stéphane Ogier, Michel’s son, joined the family business in the late 1990s after studying oenology in Burgundy. They built a new winery in Ampuis that was completed in 2014.
Stéphane Ogier is often touted as one of the world’s most exciting winemakers today. The estate began operating under the name Domaine Stéphane Ogier in 2014. Stéphane dramatically increased production from 15,000 to 300,000 bottles annually. Reflecting his training in Burgundy, Stéphane emphasizes terroir-focused, single vineyard philosophy. Or, in this case, grapes from two premier vineyards, but these are vinified separately and only blended at bottling. “Precision and freshness” are the pillars of his approach. Wine critic Jeb Dunnuck is a particular fan, commenting “Stéphane Ogier has raised the bar in just about every way possible.”
Stéphane Ogier Le Temps est Venu, Côtes du Rhône 2020 is outstanding, affordable, harmonious effort that drinks like a Gigondas rather than your standard Côtes du Rhône Villages wine. Overdelivers, which is what Ogier has become known for. Round, seamless, smooth, succulent, elegantly delicious. $23
Pairing—Grilled meats, especially lamb. Herb-grilled chicken, roast chicken with herbs. Slow-cooked stews and braises. Dishes with olive oil, herbs, tomatoes. Ratatouille. With its refined taste, it works very well with lighter meats; heavier dishes can overwhelm. Avoid overly spicy dishes, extremely fatty or heavily sauced efforts. Cheese—Aged goat cheeses, Crottin de Chavignol, young-to-medium aged comté; Spanish manchego, aged gouda, pecorino. Banon (Provençal goat cheese wrapped in chestnut leaves). Charcuterie board with mild to moderate-intensity meats, dry salami, soppressata, mild pâte, country terrine. Sliced French baguette, water crackers, seeded crackers; whole grain mustard, fig jam, fig butter; olives, cornichons (French gherkins), red and green grapes, dried apricots and cherries, almonds, candied pecans, pistachios. Avoid spicy chorizo, heavily smoked meats, aggressively seasoned meats, strong blue cheeses.
