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Tasting Note
A cult favourite among natural-wine lovers, and it's easy to see why. Red and white grapes fermented together give a bright, lively wine full of crunchy red fruit, with a lovely texture from fermenting in concrete. Pure, joyful and seriously drinkable. Try it slightly chilled.
Drink it with: Mediterranean mezze, grilled lamb or roast aubergine. A relaxed wine for relaxed meals.
The Winemaking
Cinsault (45%) and Grenache (40%) co-fermented with Clairette and other varieties. Hand-picked, partly destemmed and fermented with wild yeasts in open-top concrete, with no extraction. Aged 12–18 months in concrete and bottled unfined and unfiltered with only a tiny dose of sulphur.
The Vineyards
Organic, south-facing granite and gneiss slopes in the Ardèche. It's labelled Vin de France rather than Côtes-du-Rhône because of how it's made.
The Producer
Former nuclear engineer Eric Texier turned to wine in 1992 and, with his wife Laurence, built a domaine from scratch. They now farm 12 hectares of old vines on both banks of the Rhône, organically from the start, and he's helped revive the historic Brézème enclave.
The Details
Tasting Note
A cult favourite among natural-wine lovers, and it's easy to see why. Red and white grapes fermented together give a bright, lively wine full of crunchy red fruit, with a lovely texture from fermenting in concrete. Pure, joyful and seriously drinkable. Try it slightly chilled.
Drink it with: Mediterranean mezze, grilled lamb or roast aubergine. A relaxed wine for relaxed meals.
The Winemaking
Cinsault (45%) and Grenache (40%) co-fermented with Clairette and other varieties. Hand-picked, partly destemmed and fermented with wild yeasts in open-top concrete, with no extraction. Aged 12–18 months in concrete and bottled unfined and unfiltered with only a tiny dose of sulphur.
The Vineyards
Organic, south-facing granite and gneiss slopes in the Ardèche. It's labelled Vin de France rather than Côtes-du-Rhône because of how it's made.
The Producer
Former nuclear engineer Eric Texier turned to wine in 1992 and, with his wife Laurence, built a domaine from scratch. They now farm 12 hectares of old vines on both banks of the Rhône, organically from the start, and he's helped revive the historic Brézème enclave.
The Details