Domaine Olivier Hillaire Chateauneuf du Pape Rhone Wine Complete Guide

Learn everything about Domaine Olivier Hillaire Chateauneuf du Pape with wine tasting notes, wine and food pairing tips, best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important wineries and wine makers from the Rhone valley: Links to all Rhone Valley Wine Producer Profiles

Domaine Olivier Hillaire History, Overview

Domaine Olivier Hillaire is one of the new kids on the block in Chateauneuf du Pape. The estate was born in 2007. When the well-known Henri Boiron retired as a wine maker, he sold the Southern Rhone Valley vineyards of his estate Domaine des Relagnes.

Olivier Hillaire, being the son in law of Henri Boiron, had the inside tract and purchased some of the land to create Domaine Olivier Hillaire.

One of the first moves the young owner of Domaine Olivier Hillaire did was to bring in Philippe Cambie as the consultant. More than just your average winemaker, Olivier Hillaire also owns a local brasserie and a boulangerie in Chateauneuf du Pape.

As of 2013, Domaine Olivier Hillaire did not have their own cellars for the aging of their wine. At the moment, the wines are aged in a shared facility in Sorgues. However, they are in good company as Andre Brunel and Henri Bonneau also age their wines in the same facility.

Domaine Olivier Hillaire also produces wine in the Cotes du Rhone appellation from 5 hectares of vines they own in the region.

Domaine Oivier Hillaire Vineyards, Wines, Winemaking

Domaine Olivier Hillaire has 3.6 hectares of vines in the Chateauneuf du Pape appellation. Most of that land is set aside for the production of red, Chateauneuf du Pape wine. .1 hectares is reserved for the production of their white, Chateauneuf du Pape wine. All of his vineyards are farmed using 100% organic farming techniques.

The estate produces 2 red Chateauenuf du Pape wines and 1 Chateauneuf du Pape Blanc.

Domaine Olivier Hillaire Chateauneuf du Pape – The wine is usually a blend of 90% Grenache, 5% Mourvedre and 5% Syrah, although from time to time, Cinsault has also been included in the blend.

The vines are close to 65 years of age on average. The wine is aged in cement vat, old, French oak barrels and demi muids for an average of 12 months. About 400 cases are produced each year.

Domaine Olivier Hillaire Les Petits Pieds d’Armand – Produced from 100% old vine Grenache planted in 1899, the grapes come from a 1.8 hectare parcel of sandy terroir located in the La Crau sector. The wine is aged in a combination of cement vats and demi muids for an average of 12 months. Slightly less than 300 cases of this cuvee are produced in each vintage.

Domaine Olivier Hillaire Chateauneuf du Pape Blanc is quite limited. Less than 35 cases are produced each vintage.

When to Drink Domaine Olivier Hillaire, Anticipated Maturity, Decanting Time

Domaine Olivier Hillaire can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for about 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Domaine Olivier Hillaire is usually better with 3-5 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 4-14 years after the vintage.

Serving Domaine Olivier Hillaire with Wine, Food Pairing Tips

Domaine Olivier Hillaire is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Domaine Olivier Hillaire is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, grilled meats, barbecue and cassoulet. Domaine Olivier Hillaire is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant and tomatoes.

The white wine of Domaine Olivier Hillaire is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.