Eric Texier Our company is on our second round of importing Eric Texier. We first worked with him for about 1/2 of the country. At that time Eric had an ambitious growth plan and was making ambitious wines that sometimes tried too hard. For a variety of business reasons we stopped working with Eric for a couple of years and then started up again in September 2005. We had stayed in touch and were delighted that Eric had found new partners, scaled down and was making wines more to our taste -- eccentric with finesse and charm. The Louis/Dressner site is currently featuring a write-up from Eric on his new bottlings. Some interesting stuff there and go take a look at: Louis/Dressner Site Where I Do Have a Financial Interest (Unlike this Site, where I Lose Lots of Money Eric has recently written some interesting comments at Wine therapy, a wine board moderated by Chris Coad and Brad Kane, which gives an interesting glimpse of how a winemaker evolves and improves. Eric writes: 99 Mise tardive : first attempt to make a Vieilles Vignes. I kept a few barrels of VV from la Rolière (purchased grapes - 50 years old syrah from Saint Joseph Saint Epine) and of a blend of young and old syrahs from Coteau du Brézème (my vineyard, supposingly local petite serine selected by the Pouchoulin familly over the years, obviously not 100% syrah). 00 and 01 VV Blend of VV only, from Rolière and Coteau (production around 20 barrels) Pergault - 03, 04 and 05 (released last week...) Only VV from the Coteau (production between 4 and 8 barrels - 100% my grapes). There is a 06 Pergault Blanc : 100% old "roussette" - local name for roussanne. Again, obviously at least 3 different grapes here. Could be altesse and mondeuse blanche. The winemaking is a very traditional Burgundian method for the Pergault, no more pigeage, whole cluster, 8-10 days of cuvaison. The VV was a much more interventionist winemaking : destemming, a lot of pigeage and remontage, 5-6 weeks of cuvaison. Tough winemaking, tough wines. I now believe that this kind of winemaking is ok for very overripe grapes. Could be ok in Chateauneuf for those who like the cough syrup style. Brezeme is not the place for this. The plain cuvée is some kind of personnal interpretation of Chauvet method. Partialy carbonic under dry ice at low temperature. That is why I am not sure it will improve with age. Of course this is probably wrong. As all truthes about wine. Note that the best terroirs on the coteau are not replanted yet. I am working on it but it is a huge and long work. If any of you plan to become a "propriétaire de vignoble", contact me... No pigeage mainly because my feeling is that Brezeme syrah doesn't need it. I don't use any sulfur before bottling. Oxydation is welcome for syrah which is a very reductive grape... More than anything burgundian winemaking means for me : small low and wide open vats (70 hl max, 2m wide, 1.8m deep), no commercial yeast, naturally occuring cold soak, low extraction. Wine concentration should be in the grapes not in the extraction techniques. |
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