This 'crazy cat' wine has a real cult following, the blend of red and white grapes producing a joyfully bright wine, with crunchy red cherry, plum fruit and spice, beautiful plush texture from the concrete fermentation, and incredible purity and drinking pleasure.
Try this with with Mediterranean style mezze, grilled lamb, roast aubergines and good company.
A man of conviction but by no means a zealot, Eric Texier likes to push the boundaries.
Despite having no experience or contacts in wine, Eric decided to give up his career as a nuclear engineer and study winemaking in 1992, interning with Jean-Marie Guffens at Verget in Mâcon. Lacking the network to buy his own vineyard, Eric did his time with established winemakers then made négoce wines with the fruit of like-minded purists until he was introduced to François Pouchoulin, AKA the Godfather of Brézème. Today, Eric and Laurence have 12 hectares under vine, with vines aged from 30 to 90 years old on both sides of the Rhone, all worked organically. This is not a sudden conversion or a response to trend, Eric has worked organically since the beginning. As for biodynamics, he follows some of its principles but is not dogmatic about it.
Declassified to Vin de France, as opposed to the more usual Côtes-du-Rhône due to its production method: a blend of 55% Grenache, 30% Cinsault and 15% Clairette from south-facing, granite and gneiss slopes in the Ardèche.
All fruit is organic, harvested by hand, partly de-stemmed and co-fermented with native yeasts in open-top concrete tanks. As with all Texier wines, no extraction techniques are employed, aged in concrete for 12-18 months, unfined, unfiltered and bottled with only the smallest amount of sulphur.