Domaine Eric Texier

CÔTES DU RHÔNE│ BREZEME │ ST. JULIEN EN ST. ALBAN │ CHÂTEAUNEUF DU PAPE
*Eric Texiers achievements and methods developed not so much from my years of schooling, but from his readings and visiting sustainable farmers and traditional winemakers around the world.
To do nothing, you have to know everything

My main concern as a vigneron is the soil. After growing in a very academic organic way for a few years, I had the feeling that replacing herbicide by plowing, and chemical fertilizers by compost was a dead end. For the past 6-7 years, we’ve tried to tune up a no or minimum-till, no exogen input agronomic philosophy inspired by the works of M. Fukuoka, B. Mollison or M. Altieri.

My winemaking is very old school and very minimalist : direct pressing for the whites, native yeasts fermentation, mostly in concrete vats. No fining ever. For the reds : no destemming, then crushing in most of the cases. Ageing from 10 to 48 monthes mostly in big concrete vats and big foudres. No fining no filtration. No addition of nothing prior to bottling. SO2 can be added up to 30ppm for the reds and 40ppm for the whites then according to the terroir and the vintages. About 20% are bottled without SO2 addition, but no systematic posture.

THE WINES

RED WINES MADE BY ERIC TEXIER

CHAT FOU, Côtes du Rhône
VAISON LA ROMAINE, Côtes du Rhône Villages
VIEILLE SERINE, Saint Julien en Saint Alban
VIEILLES VIGNES, Châteauneuf du Pape

WHITE WINES MADE BY ERIC TEXIER

ADELE, Côtes du Rhône
Brezeme Roussanne, Côtes du Rhône
VIEILLE MARSANNE, Saint Julien en Saint Alban
VIEILLES VIGNES, Châteauneuf du Pape Blanc
New Arrivals