Domaine Ogereau is helmed by Emmanuel Ogereau, who represents the fifth generation of the family to steward the estate. Emmanuel, alongside his wife, Gwenaëlle, has continued the legacy of his parents, Vincent and Catherine Ogereau, by blending tradition with modernity in their winemaking practices. Emmanuel Ogereau was trained at the University of Bordeaux, where he studied viticulture and oenology. He then gained practical experience the Chateau Latour, Clos Rougeard, and Domaine de la Romanée-Conti before taking the reins at the family domaine.
Situated in the heart of Anjou, in the Loire Valley, Domaine Ogereau spans multiple parcels with distinct terroirs. The vineyards benefit from varied soils, including schist, sandstone, and spilite—a volcanic rock rich in magnesium that retains water well and imparts a unique minerality to the wines. The region’s mild climate, influenced by the Loire River, provides ideal conditions for grape ripening. Notable parcels include the Vent de Spilite, characterized by its rocky, magnesium-rich soil, and the Coteaux du Layon Saint Lambert, known for its stony sandstone schist soils ideal for botrytized wines.
Domaine Ogereau is committed to sustainable and organic farming practices, although they are not certified. The vineyards are meticulously managed, with practices such as cover cropping, green pruning, and leaf thinning to enhance air circulation and sunlight exposure. These techniques help maintain the balance between vigor and yield, ensuring the production of high-quality grapes.
The winemaking philosophy at Domaine Ogereau is centered on expressing the true character of the terroir and the grape varieties. Emmanuel Ogereau employs a combination of traditional and modern techniques to achieve this goal. Harvesting is done by hand to ensure the selection of the best fruit, and the grapes are carefully sorted before vinification.
For white wines, particularly Chenin Blanc, whole clusters are pressed gently to avoid unwanted bitterness and herbaceous flavors. The juice undergoes indigenous yeast fermentation in a mix of stainless steel tanks and older oak barrels. Aging on lees for several months enhances the wines’ texture and complexity. Emmanuel carefully manages malolactic fermentation, allowing it to occur partially to retain the wine’s freshness while softening its acidity
For red wines, the varieties include Cabernet Franc, Grolleau Noir, and Cabernet Sauvignon. These grapes are fully destemmed and fermented with indigenous yeasts in concrete tanks. The wines undergo gentle maceration to extract color and flavor without excessive tannins. Aging takes place in a combination of 400-500 L. barrels, with a small percentage of new oak, and underground tile-lined tanks. This method allows the wines to develop complexity while maintaining their fruit purity and structure
Rosé wines, made from a blend of red grape varieties, are produced using the saignée method, where a portion of the juice is bled off after a short maceration. This technique results in wines with bright acidity, delicate fruit flavors, and a beautiful pale pink hue.
