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Eric Texier, Saint-Julien-en-Saint-Alban Vieille Serine Domaine de Pergaud, 2019

Red Wine from Northern Rhone, France
by Eric Texier
$39.99
Taxes and shipping calculated at checkout.
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From nuclear engineering to 70-plus year-old vines: Eric Texier abandoned predictability for Serine, an ancient pre-clonal Syrah strain few producers dare attempt. Whole-cluster fermentation with indigenous yeast, then three to four years of aging in foudre on fine lees without disturbance—patience defines this natural wine pioneer's approach. Sourced south of legendary Cornas on granite, this 2019 shows peppery depth, dark fruit, and textural complexity that only time builds.

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More about Eric Texier

Bordeaux-born Éric Texier was a nuclear engineer before the wine bug bit. With no family vines, he learned by tasting, travelling and working with Jean-Marie Guffens at Verget, then found his place in Brézème, a tiny, once-celebrated corner of the northern Côtes du Rhône that he helped bring back to life, later adding Saint-Julien-en-Saint-Alban across the river. Organic farming, cover crops, old-school minimalist cellar work. Syrah and Roussanne with real soul.

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Wine Details

  • Grape Variety

    Syrah

  • Vintage

    2019

  • Size

    750ml

  • Farming Practice

    Organic

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

What Bowler Wine has to say about this wine:

100% Syrah. From 70+ year-old vines of an old, pre-clonal variety known as "Serine", planted on a south-facing, limestone marl slope of the Brézème 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 Serine bottling and thus purely expressive of the cooler, less solar, more limestone-rich Brézème terroir: whole-cluster fermentation with indigenous yeasts and no sulfur in wooden vats with an 8-10-day maceration; no extraction techniques, only a submerged cap for a gentle infusion of color and flavor; aging in foudres for 36-48 months on the fine lees without racking; bottling without fining or filtration and generally no sulfur.

Tasting Notes & Food Pairings

Perfect Pairings

This pairs with lamb, wild mushroom dishes, or aged hard cheeses. Its tannins and spice frame savory, earthy foods perfectly.

Tasting Profile


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