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Domaine Boutinot

There’s something very special about the southern Rhône: beautiful but tough, craggy yet easy on the eye. It is alive with history, colour, and traditions that have been carved over centuries. The climate, the grapes, the terroir, the people and the cuisine, the southern Rhône has it all.

Domaine Boutinot was founded in the early 1980s. They own several plots of old vines, a winery and a cellar. Their aim is to create wines with world-wide recognition; wines which are fairly priced and wines above all, are made to be enjoyed.

Domaine Boutinot stockists. Scroll down to buy Domaine Boutinot wine.

Meet the Winemaker

Meet the Winemaker

Julien Dugas, Domaine Boutinot

Julien describes himself as ‘a man on the ground’; always close to the source of his wines and appreciating that this is the key to fantastic wine.

The philosophy of Domaine Boutinot is to make wines which are ready to be enjoyed as soon as they’re released, but which will continue to develop character and flavour when kept for several years.

After gaining qualifications in oenology and viticulture in 1997 Julien's career spans making wine in many of the key villages and cru of the Southern Rhône, including Rasteau, Gigondas, Séguret, Ventoux, Vacqueyras and Châteauneuf-du-Pape (at Domaine le Vieux Télégraphe) as well as further afield in South Africa.
Learn More

There are times when a vintage can be really tough, but at Domaine Boutinot the team enjoy the challenge of nature. They work harder in difficult years than in good ones to make great wine.

Their philosophy is to focus on  drinkability. To create wines which are there to be savoured, and enjoyed, especially with food, and which aim to bring out the flavours of the ingredients, rather than overpower them.

The test of a good wine is one which leaves you always craving another glass!

There is an emphasis on quality at every stage of the winemaking process. Nature, not convenience, dictates when the harvest will take place.

In the winery grapes are allowed a long cuvaison, typically 3 to 4 weeks, using gentle methods (even stirring by hand), to extract the colour from the skins. Some wines are transferred into wooden barrels where complexity is added through oak. They often use "demi-muids" (large 600 litre barrels) so the ratio of oak to wine is lower and hence the oak influence is more integrated.

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