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Martin Texier, Le Preyna, 2025

Red Wine from Northern Rhone, France
$32.99
Taxes and shipping calculated at checkout.
Use code 10OFF to get 10% off 12+ bottles
Northern Rhône wine doesn't have to mean brooding Syrah. Le Preyna is Martin Texier's take on the light-bodied, everyday red that the locals actually drink, and it's built mostly on Cinsault. The name comes from an old parcel planted to about three-quarters Cinsault and one-quarter Grenache on deep granitic soil. Full disclosure: we have a soft spot for the guy. He's the son of natural-wine stalwart Eric Texier, and he studied economics and learned the wine trade in New York, including an internship right here at Flatiron, before making his first wine in 2014. Today he farms five organic hectares around St.-Julien-en-St.-Alban, aiming to revive the region's tradition of natural work: native-yeast fermentations and no sulfur. The people who import his wines call them easy-going and pleasurable without falling into clichéd carbonic Rhône, and that's exactly what you want in a bottle you open on a Tuesday.

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Phone: (212) 477-1315

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More about Martin Texier

Martin Texier abandoned economics school and a NYC wine career to follow his father Eric's legacy in the Northern Rhône. Native fermentation, no filtration, no sulfur, concrete tanks—he revives local natural traditions with Syrah, Grenache, and Carignan that taste like the terroir itself.

See all Martin Texier wines

Wine Details

  • Grape Variety

    Cinsault , Grenache

  • Vintage

    2025

  • Size

    750ml

  • Farming Practice

    Natural

  • Style

    Earthy

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

What has to say about this wine:

Tasting Notes & Food Pairings

Perfect Pairings

Saucisson, pâté and other charcuterie; salade lyonnaise with lardons and a soft egg; roast chicken with herbs; grilled pork sausages over warm green lentils; mushroom and thyme flatbread.

Tasting Profile

Expect a light-bodied, Cinsault-led red with bright red cherry, raspberry and a touch of pepper and dried herbs, plus soft, fine tannins and fresh acidity. Made with native yeasts and no added sulfur, it typically comes across as pure and easy-going rather than heavy, finishing dry and refreshing. Think of a slightly more savoury Beaujolais that takes a light chill well.

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