2020 Domaine Texier Côtes du Rhône "BrÊzème", Rhone Valley, France
ABOUT THIS WINE
100% Syrah. From Texier's younger (20-40-year-old) vines, planted on a south-facing, limestone marl slope of the BrÊzème zone (on eastern side of the Rhône River at the southern edge of the northern Rhône Valley). They are organically farmed and harvested by hand. The vinification and aging are identical to Texier's St Julien bottling and thus purely expressive of the cooler, less solar, more limestone-rich BrÊzème terroir: whole-cluster fermentation with native yeasts in open concrete tanks with no sulfur and a 6-8-day maceration; no extraction techniques (only a submerged cap for gentle infusion of color and flavor); aging in concrete tanks on the fine lees for 18-24 months with no racking; bottling is without fining or filtration and with a minute dose of sulfur.
ABOUT THIS PRODUCER
Eric is a trailblazer, putting all the but extinct regions of BrÊzème and Saint Julien en Saint Alban on the map. He experiments with concepts you rarely if ever hear about elsewhere: finding acidity in Marsanne through anforas, not working the soil in favor of cover crops, "infusion" macerations, working on his own grafts, rediscovering forgotten grapes adaptable to the very real threat of climate change...
He originally became a winemaker after a first career as an engineer in the nuclear industry and without any family background in vines or wines. As such, his goals and methods developed not so much from his years of schooling, but from his readings, his visiting winemakers around the world, and working in Burgundy with Jean-Marie Guffens at Verget.
After giving up the idea of buying vineyards, which was too costly a proposition for a beginner with his ambitions, he started a small nÊgoce where he selected particularly interesting vineyard plots worked by the sincere, hard-working farmers who grew the healthy grapes he wanted to buy and vinify. He rediscovered nearly forgotten areas of ancient fame, like BrÊzème in the northern Côtes-du-Rhône, and nurtured relationships with people who tend their vines with passion and care. Over the years, the shift from nÊgociant to vigneron has occurred, and today Eric owns and rents the vast majority of the vines that go into his production. He has also replanted several hectares in BrÊzème and in Saint-Julien en Saint-Alban with Syrah and Roussanne.
In his purely nÊgoce days, Eric was producing 30 different wines from 10 different origins, mostly but not limited to the Northern Rhône. As a land owner and vigneron, he produces 12 different wines from four different origins, with the Côte Rotie, Rasteau and Châteauneuf du Pape the only remaining cuvÊes made with purchased fruit.
The wines are vinified in their areas of production, which means a lot of time management and traveling at the time of harvest. When they have obtained their AOC, the young wines are transported to Charnay-en-Beaujolais, just north of Lyon, where Eric lives and owns a wonderful ĂŠlevage cellar. This beautiful underground, vaulted cellar was built in the 16th century, and temperatures stay cool and stable through the year.
Original: $41.99
-65%$41.99
$14.70Product Information
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Description
ABOUT THIS WINE
100% Syrah. From Texier's younger (20-40-year-old) vines, planted on a south-facing, limestone marl slope of the BrÊzème zone (on eastern side of the Rhône River at the southern edge of the northern Rhône Valley). They are organically farmed and harvested by hand. The vinification and aging are identical to Texier's St Julien bottling and thus purely expressive of the cooler, less solar, more limestone-rich BrÊzème terroir: whole-cluster fermentation with native yeasts in open concrete tanks with no sulfur and a 6-8-day maceration; no extraction techniques (only a submerged cap for gentle infusion of color and flavor); aging in concrete tanks on the fine lees for 18-24 months with no racking; bottling is without fining or filtration and with a minute dose of sulfur.
ABOUT THIS PRODUCER
Eric is a trailblazer, putting all the but extinct regions of BrÊzème and Saint Julien en Saint Alban on the map. He experiments with concepts you rarely if ever hear about elsewhere: finding acidity in Marsanne through anforas, not working the soil in favor of cover crops, "infusion" macerations, working on his own grafts, rediscovering forgotten grapes adaptable to the very real threat of climate change...
He originally became a winemaker after a first career as an engineer in the nuclear industry and without any family background in vines or wines. As such, his goals and methods developed not so much from his years of schooling, but from his readings, his visiting winemakers around the world, and working in Burgundy with Jean-Marie Guffens at Verget.
After giving up the idea of buying vineyards, which was too costly a proposition for a beginner with his ambitions, he started a small nÊgoce where he selected particularly interesting vineyard plots worked by the sincere, hard-working farmers who grew the healthy grapes he wanted to buy and vinify. He rediscovered nearly forgotten areas of ancient fame, like BrÊzème in the northern Côtes-du-Rhône, and nurtured relationships with people who tend their vines with passion and care. Over the years, the shift from nÊgociant to vigneron has occurred, and today Eric owns and rents the vast majority of the vines that go into his production. He has also replanted several hectares in BrÊzème and in Saint-Julien en Saint-Alban with Syrah and Roussanne.
In his purely nÊgoce days, Eric was producing 30 different wines from 10 different origins, mostly but not limited to the Northern Rhône. As a land owner and vigneron, he produces 12 different wines from four different origins, with the Côte Rotie, Rasteau and Châteauneuf du Pape the only remaining cuvÊes made with purchased fruit.
The wines are vinified in their areas of production, which means a lot of time management and traveling at the time of harvest. When they have obtained their AOC, the young wines are transported to Charnay-en-Beaujolais, just north of Lyon, where Eric lives and owns a wonderful ĂŠlevage cellar. This beautiful underground, vaulted cellar was built in the 16th century, and temperatures stay cool and stable through the year.
