About this WINE
Eric Texier made the unprecedented leap from nuclear engineer to winemaker in the early 1990s. Although his passion for wine was begat from the wines of Burgundy, he was inspired by an older generation of Rhône producers like Marius Gentaz and Pouchoulin, and felt that a successor was needed. Drawing on their methods of only using natural yeasts and leaving the bunches intact, he developed some of his own ideas and techniques as well. The grapes are grown organically (although the labels don’t state this). Maturation is carried out in old demi-muids and sulphur dioxide is never used during vinification, only at bottling. All of these methods, he feels, serve to express the special terroir of these appellations.
And what of the terroirs? Brézème is a tale of two soils, divided by a valley. One, which Eric refers to as the “vrai Côte de Brézème” and likens to Hermitage, is made up of marnes calcaires while the other is more alluvial with galets ronds. There is a unique microclimate here, 300 metres above sea-level with a cooling influence from the Vercors Massif to the east. Some vineyards are classified as Brézème and others not in a seemingly haphazard fashion; the only element that Eric can find in common for the classified vineyards is that they are easier to work. Texier’s wines come from 4.2ha here, producing approximately 20,000 bottles (slightly more than St Julien, of which there were 16,000 bottles produced in 2010). St Julien is, curiously, much hotter than Brézème though it is just across the Rhône and 200 metres higher. Eric’s Syrah and Roussanne vines are the original local varieties and not clones, which is why the old-vine red and white cuvées are called “Serine” and “Roussette” respectively.
He is the only organic producer both in Brézème and St Julien, and could be seen as a pioneer of both appellations which, while today being just humble Côtes du Rhône, are expected very shortly to have their own appellations.
Southern Rhône Blend
The vast majority of wines from the Southern Rhône are blends. There are 5 main black varieties, although others are used and the most famous wine of the region, Châteauneuf du Pape, can be made from as many as 13 different varieties. Grenache is the most important grape in the southern Rhône - it contributes alcohol, warmth and gentle juicy fruit and is an ideal base wine in the blend. Plantings of Syrah in the southern Rhône have risen dramatically in the last decade and it is an increasingly important component in blends. It rarely attains the heights that it does in the North but adds colour, backbone, tannins and soft ripe fruit to the blend.
The much-maligned Carignan has been on the retreat recently but is still included in many blends - the best old vines can add colour, body and spicy fruits. Cinsault is also backtracking but, if yields are restricted, can produce moderately well-coloured wines adding pleasant-light fruit to red and rosé blends. Finally, Mourvèdre, a grape from Bandol on the Mediterranean coast, has recently become an increasingly significant component of Southern Rhône blends - it often struggles to ripen fully but can add acidity, ripe spicy berry fruits and hints of tobacco to blends.