# Vigne De La Carrière (2023)

- **Producer:** Martin Texier
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Syrah
- **Region:** Rhône, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €32
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** raspberry, redcurrant, black cherry, violet, eucalyptus, herbal

## About this wine

Vigne De La Carrière is a 2023 red wine from Martin Texier, produced in the unique Brézème appellation of the Northern Rhône Valley, France. This 100% Syrah is a testament to the distinctive limestone-rich terroir of Brézème, a small but historically significant wine region. Martin Texier, following in the footsteps of his father Eric Texier, is committed to organic farming and low-intervention winemaking, aiming to capture the pure essence of the vineyard. His approach blends traditional methods with a modern focus on sustainability and natural practices, resulting in wines that are a direct reflection of their origin.

## Interesting facts

- Brézème is one of the smallest appellations in the Northern Rhône, often overshadowed but historically important.
- Martin Texier's winemaking philosophy is deeply rooted in organic and regenerative agriculture.
- The wine is made from 100% Syrah, a signature grape of the Northern Rhône.
- Bottled without fining or filtration for maximum expression of terroir.

## Food pairing

The wine's medium-plus body and ripe tannins are well-suited to complement the protein in richer dishes like lamb and beef. Its vibrant fruit notes and minerality can cut through the richness of sauces and fatty meats, while herbal undertones in the wine will harmonize with herbs used in cooking.

## Wine making process

The 2023 Vigne De La Carrière is crafted using 100% Syrah grapes from Brézème. The winemaking process begins with hand-harvested fruit, followed by spontaneous fermentation utilizing indigenous yeasts. Martin Texier often employs a mix of techniques, potentially including partial whole-cluster fermentation and a period of carbonic maceration before foot-crushing. Post-fermentation, the wine is typically aged in concrete tanks to maintain its purity and freshness. It is then bottled without fining or filtration, with only a minimal addition of sulfur if deemed absolutely necessary, embodying a low-intervention philosophy.