70% Grenache & 30% Syrah. The vines are 30 years old and come from the vineyard that surrounds their home. Carbonic ferment, whole-cluster for 10 days, racking juices after the 3rd day in order not to extract too much tannins.

Domaine Ozil

In 2010, brothers Jean Daniel and Thomas Ozil vinified their first vat of wine with their friend and renowned Ardeche winemaker, Antonin Azzoni, using grapes from their father. It was an initial attempt at making wine from their estate's fruit, which had been selling grapes to the local coop for four generations prior. The wine turned out mediocre, tasting somewhat like piquette, but there was a spark and the brothers Ozil were determined to continue on in their quest to turn their family domaine into something they could be proud of. The following year, they continued to experiment, creating a blend of well-ripened Syrah and acidulous Ugni Blanc. This batch was successful. In 2013, the Ozil brothers converted their family vines to organic farming and officially launched their winery, producing 8,000 bottles in the first year. Prior to this, their parents practiced conventional farming, delivering grapes to a cooperative and using some herbicides while maintaining grass in every other row and applying chemicals around flowering. Now, the Ozil brothers are well-established and have truly hit their stride in the cellar. A common, but always welcomed, tale of a new generation working to reverse the harmful affects of chemical farming practiced by their predecessors and another exhibit of proof that if you lead with doing right by the land, the wines will follow.