MARTIN TEXIER LE PREYNA

VARIETAL: CINSAULT
REGION: RHÔNE VALLEY
$30.95/btl|
$371.40
or 4 interest-free payments of $7.74/btl| with Sezzle?

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Martin began making wine in earnest in 2014 post studying economics, being a DJ and working in NYC wine shops. Fortunately for us and for you, Martin realized that his ~*destiny*~ is to follow in his father’s (maybe you’ve heard of Éric?) footsteps amongst the vineyards of the Northern Rhône Valley.

Martin now has 5 hectares of vines in the village of St.Julien-en-St-Alban. He, like his father farms them in a such a way that is hard to label, but lies somewhere between biodynamic and regenerative agriculture.

Preyna is made with 75% Cinsault and 25% Grenache grown in deep granitic soils. Pressed and fermented separately in concrete tanks and blended prior to bottling. Light bodied and fun as heck, it’s showing notes of smoky red cherries, red plums and roses.

If the surname rings a bell, it is probably because Martin Texier is the son of quite famous winemaker Eric Texier, who produces unmanipulated and highly terroir-driven wines in northern Rhône. Like his father, Martin had to try out other professions before finally deciding to settle as a winemaker on the border between Ardèche and northern Rhône in 2014.

Martin cultivates about five hectares in the Saint-Julien-en-Saint-Alban and Brézème regions of northern Rhône and also tends his father’s vineyards in the same areas. The vineyard work is carried out with incredible care and insight, and father and son work together to replant and regraft vineyards with traditional grape varieties that can better handle the ever-increasing impact of global warming.

In the cellar, Martin Texier works with spontaneous fermentation, no fining or filtration, ageing in tank or old barrels and a minimal addition of sulphur if deemed necessary at all. In the beginning, Martin used carbonic maceration a great deal, but as he got to know his terroir better, his style has evolved towards a mix of whole-cluster fermentation and more traditional vinification with destemmed grapes. The style is still elegant and juicy, but in the last few years there has been significantly more depth, seriousness and expression of terroir in his wines.

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