guide for quality wines from the Rhône valley

Eric Texier – Domaine de Pergaud Vieille Roussette Brézème Côtes du Rhône 2015

| white | elegant & fine |


100% roussanne
Alcohol %
36 hl/ha
non barrel aged
organic (certified)
Drinkable till
± 2026
Fiche Technique
Product code
€ 30.25 as per 6 bottles
Tasting notes

The nose shows ripe pear, meadow flowers and some citrus. The taste is convincing, offerings concentrated yellow fruit, mandarin and almond(paste). Further down some herbs, minerals and citrus. Intense and well balanced, with a fatness that adds nicely to its complexity without losing its purity. Impressive to notice how the roussanne (locally referred to as roussette) on limestone can achieve such refinement. An exciting alternative for many Crus from Burgundy and a serious competitor for any other wine in this price range. [October 2018]

Wine producer
As a student Eric Texier became passionate about classic wines produced by old school boys such as Trollat, Gentaz, Juge, Verset (Rhône), Goyard, Guffens (Burgundy) and Chamonard (Beaujolais). Early ’90, still working as a nuclear engineer, he signs on as a trainee at Jean-Marie Guffens. A study oenology and gradually a change in career follow. He moves to Charnay in the southern part of the Beaujolais, where he and his wife Laurence still live, even though his vineyards are located 150 km to the south, and starts of as négociant. His first wines produces are from veilles vignes purchased in Saint Véran and Crozes-Hermitage.Late ‘90 Texier gets the change to buy some forgotten vineyards in Côtes du Rhône appellations located south of Valence (and officially part of the Northern Rhône) with interesting terroirs and old, non-cloned vines. In 1998 he acquires 4.5 hectare in Brézème (left bank nearby Livron-sur-Drôme), among which the former vineyards of François Pouchoulin of Domaine de Pergault with old vines serine and roussette. In 2009 he manages to add another 3 hectare in Saint-Julien en Saint-Alban on the right bank. This négociant activities today are concentrated on Côte-Rôtie and Châteauneuf-du-Pape (and till vintage 2015 an incredible Mâcon Brussière made from 90 year old chardonnay vines). All vineyards owned are Ecocert certified (without mentioning on the label); the grapes bought elsewhere are grown organically.Although Eric has a degree in oenology, he is a true autodidact. Over the years he has developed own ideas and techniques, inspired by different wine growing movements and supported by experiments in his vineyard and wine cellar. Key points are minimum human intervention and maximum use of natural processes. Although he works his vineyards organically, he has strong ideas about it. He beliefs in a functional use of different plants, rather than too much ploughing and too many natural fertilizers. Work in the cellar is also limited: pigéage, remontage or bâtonnage are not employed by Texier. Aging takes place on concrete tanks or old demi-muid, and sulfite is applied extremely economical and only before bottling. All of this to achieve maximum expression of the grape, the terroir and the characteristics of the vintage.With Texier we have added a passionate, quirky and above all inspiring producer in the wine portfolio. His wines are distinguished by a purity and enormous vitality and offer an impressive terroir expression.
Quote & Reviews

Eric Texier: “the 24 months’ raising brings out terroir over the varietal influence; it lives a very long time.”

John Livingston/ “Toasting, pear and white plum, smoky notes on the bouquet, comes with very sure inner depth. The palate has waxen notes with salt touches and white plum flavours. It has naked features, and flows with some surge, real intent. This is high interest wine. There is no sense of 2015’s big scale, beefiness. [February 2019]

Joe Czerwinski/Wine Advocate: “Very limited in production and bottled without any added sulfur, Texier’s 2015 Cotes du Rhone Brezeme Domaine de Pergaud Vieille Roussette blends the contents of one 450-liter amphora with one 600-liter demi-muid. It’s brassy in color, with complex aromas of beeswax, tangerine and slightly mushroomy notes, yet it’s also bright and high in acid, finishing on zesty citrus notes. [December 2017]


John L. Livingston
Wine Advocate