Martin Texier - Cinsault VDF 2020 750ml (12% ABV)

Martin Texier - Cinsault VDF 2020 750ml (12% ABV)

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 100% Cinsault -VDF

Vin De France Classification, New generation of winemakers, sourcing all the best denomination dedicated to French varietals and empowers it’s national winemakers to embrace core principles of Liberty, Quality & Creativity. They’re making wine with low intervention and classifying the varietals on their labels at a great value and consistent profiles. While sharing their winemaking expertise of one of the World’s most famous wine producing country.

Old Vines from St. Julien + St. Alban circa 1950, limestone and marl soil.

Hand harvested 50 % whole clusters are destemmed before a 6 day maceration. Pressed into Concrete tank for fermentation and elevage with no SO2 added.

Notes: lovely light chillable red. Cranberries, hibiscus and young cherries hit the palate pleasantly. A bit of a touch of watermelon starbust on the finish.

Paired well with Roasted Tomatoes-herbed comte tartine, Ceviche or a Thai Shredded Chicken summer salad.


Martin Texier (you may have heard of his father, Eric, the now famous northern Rhône natural wine producer) began making wine in 2014 after a previous life studying economics. After leaving university, he ventured into music (he is an accomplished DJ) and also spent time in New York City learning about the wine trade here (he held internships at both Uva Wines in Brooklyn and Flatiron Wines in Manhattan, as well as the greatest record store in the world, A1 Records). It was after this that he realized that his calling was to follow in his father’s footsteps and return to the vines.

He now has five hectares in and around St.-Julien-en-St.-Alban, planted to classic Rhône varieties, both red and white. There are many different soil types here: clay, limestone, gneiss, schist and granite, making for a wide range of different styles of wine to be made. Martin’s passion is to revive the local traditions of working the natural way, both in the vines and in the cellar (native yeast fermentations, no sulfur). The results he has been getting this early in his career are a clear testament to his skills