Winemakers: Meïgoon

With parents from Alsace and Britanny, Gauthier Ollivier grew up in the Parisian banlieues and experimented with numerous career paths (including opening a wine shop) before ultimately deciding to deepen his viticulture knowledge by completing a degree in Montpelier. He began making wine while living in a van with his partner, Saharnaz, amongst rented vines high on the slopes of the Saint-Chinian Berlou area of the southern Languedoc, which he continues to work today (3.5 hectares in total). The terroir is predominately schist, with high elevation and abundant southern exposure—certain parcels being over 50 years old. Organic practices are used in the vines, with the intention of working as closely with the land as possible.

Grapes are carefully selected by hand during harvest. All winemaking is done in the cellar of their home, where the technique of creating a pied de cuve is employed to ensure the healthy and dynamic fermentation of the native yeasts. Aging occurs in barrel and fiberglass tanks, as well as in bottle. No additives, sulfur, fining or filtration are ever used. Meïgoon is a nod to Saharnaz’s homeland of Iran, which roughly translates from Farsi as “that drinking glow.”