"A Bordeaux native who has lived in or around Lyon since 1979, Eric [Texier] is a jovial, energetic and fun-loving person who wants his wines to make their drinkers happy. But he is also a boundary pusher, endlessly questioning his own work (and let's be honest, the work of others) for the sake of moving viticulture and winemaking forward.
Eric is a trailblazer, having put the all but extinct regions of Brézème and Saint Julien en Saint Alban on the map. He experiments with concepts you rarely if ever hear about elsewhere: finding acidity in Marsanne through anforas (amphora), not working the soil in favor of cover crops, "infusion" style macerations, working on his own grafts, rediscovering forgotten grapes adaptable to the very real threat of climate change...
Strongly opinionated, he is not afraid to ruffle feathers or call people out on their bullsheeeeet in his heavily accented but perfect English. And since Eric always backs his claims with serious research, careful thought and true care for the subject matter, you'd best think twice before writing him off. I mean, the guy used to be a nuclear engineer!
Like all good winemakers, Eric strongly believes that wines are made in the vineyard, and that his work, after the harvest, consists in following the lead of the vintage and accompanying the wines so they fulfill their potential. Exact steps in vinification vary according to the varietals, terroirs and vintages, but the goal is always to provide the grapes, musts and wines with the best environment and to intervene as little as possible.
His techniques for white wines include sorting in the vines and at the winery, whole clusters pressed in a vertical press (that’s the old fashioned wood kind), no added yeasts, barrel, concrete and ceramic fermentation (no new wood), aging on fine lees, malolactic fermentation for all the wines, minimal use of SO2 at bottling only, no pump-overs, fining and filtration only when absolutely necessary."- Louis/Dressner Selections