Gilles Trouillet

History of Domaine Gilles Troullier

The history of Domaine Gilles Troullier begins in the 1990s, when Gilles Troullier explores the world of wine and oversees his first winemaking experience at the Abbaye de Lérins in 1992, accompanied by his first experiments in biodynamics. He then joins Michel Chapoutier in the Southern Rhône, before taking over the management of the group's activities in Roussillon with the creation of the Domaine de Bila-Haut in Latour-de-France, which he develops over the years to a considerable size, acclaimed by international critics.

From his arrival in the region, and notably from 2002 onwards, Gilles acquires or leases small plots of old vines, including an 80-year-old grenache, and begins vinifying for his own account alongside his other responsibilities. When the joint venture with Chapoutier comes to an end, he decides to forge his own path and officially founds his domaine in 2012. An artisan and independent winemaker, he surrounds himself with distinguished neighbouring figures such as Olivier Pithon, Les Foulards Rouges and Domaine Riberach, and within a few years establishes his singular signature in the landscape of natural wines from Roussillon.

Terroirs and Vineyards of Domaine Gilles Troullier

The terroir of Domaine Gilles Troullier extends over 6 to 9 hectares of fragmented vineyards around Tarerach, Trévillach, Calce and Saint-Paul-de-Fenouillet, in the heart of Roussillon. The plots are planted on granite and schist soils, at high altitudes ranging from 450 to 600 metres. The winemaker owns nothing below 350 metres and cultivates some of the highest-altitude syrahs in the region, close to 600 metres, a particularity that is the key to his style.

This altitude makes it possible to achieve true ripeness while maintaining reasonable alcohol levels and fresh, taut palates. The grape varieties consist mainly of syrah, grenache, carignan and lledoner pelut, often from old vines. In the vineyard, Gilles Troullier applies the principles of organic farming and biodynamics, without seeking certification, using no synthetic pesticides and limiting himself to moderate doses of sulphur and copper to protect his grapes.

Winemaking at Domaine Gilles Troullier

Winemaking at Domaine Gilles Troullier is carried out plot by plot, in small vats, as close as possible to the grapes and the winemaker's instinct. Fermentations are spontaneous, conducted solely through indigenous yeasts naturally present on the berries. Extractions are adapted to each vintage, always in the constant pursuit of freshness and purity that characterises the domaine.

Ageing takes place under wood, in barrels and demi-muids, not to impart oak flavours but to accompany the wines through controlled micro-oxygenation. The ageing period is around twelve months, sometimes combining wood and concrete vats, with deliberately very low sulphite additions. This artisanal and minimally interventionist approach yields living, deep wines of great drinkability — both gourmand and taut — that faithfully express their high-altitude terroir.

The cuvées of Domaine Gilles Troullier

The Big Gilou: the domaine's flagship and emblematic red cuvée, in IGP Côtes Catalanes, crafted from old grenache vines planted on schist. A true little powerhouse of infused fruits, vibrant on the palate, gourmand and deep, it ranks among the winemaker's most highly recommended cuvées.

Guérilleros: another benchmark red cuvée, revealing an intense nose of ripe red fruits, soft spices and garrigue. The attack is supple, the tannins silky, the texture juicy and balanced, carried by a beautiful freshness and a mineral tension characteristic of the domaine.

Ultim: a high-altitude syrah with an expressive nose of strawberry, blueberry and spices. The palate is silky and fresh, unfolding a delicate texture and a gourmand finish on red fruits. A precise, pure and elegant wine, aged for approximately twelve months in barrels and concrete vats, with very low sulphite additions.

Dela: a red cuvée with a luminous ruby colour, whose nose opens on red fruits, violet and a spiced touch. On the palate, the supple attack and juicy, fluid texture are accompanied by fine tannins and a fresh, fruity finish, for a wine all about lightness and elegance.

L'Indigène: the winemaker's historic cuvée, whose name pays tribute to the indigenous yeasts that define all his winemaking. Produced notably as a white wine in Côtes Catalanes, it is crafted through a gentle vinification respectful of the grape's potential, with several months of ageing in barrels and concrete vats, for a pure and expressive wine.

L'Esprit du Temps: a red cuvée with a strong personality, in the deep, pure and vibrant register so dear to the domaine. It translates with finesse the expression of high-altitude terroirs and the winemaker's constant pursuit of freshness.

Boreal: a cuvée whose name evokes freshness, it illustrates the straight and taut style of Domaine Gilles Troullier. Deep and energetic, it captivates with its aromatic purity and beautiful mineral tension, in keeping with the character of the entire range.