Rhône

Producer: Domaine Romaneaux-Destezet (Hervé Souhaut)
Variety: Syrah
Country: France
Region: Rhône - Northern Rhône
Farming: Biodynamic, Organic, Hand harvested
Winemaking: Grapes undergo a very long maceration at a low temperature—without destemming.

Producer: Eric Texier
Variety: 45% Grenache, 35% Cinsault, 20% Chasselas/Viognier/Clairette
Country: France
Region: Rhône - Côtes-du-Rhône
Farming: Certified Organic, Hand harvested

Producer: Montagnette
Variety: 50% Syrah, 35% Grenache, 15% Mourvèdre
Country: France
Region: Rhône - Cotes du Rhône
Farming: Organic
Winemaking: Fermented with indigenous yeasts, and bottled unfined, unfiltered, with a small amount of sulphur.
Pack

Producer: Eric Texier
Variety: Clairette with a touch of Marsanne
Country: France
Region: Rhône
Farming: Organic, Hand harvested
Winemaking: Whole-cluster press with spontaneous fermentation and no sulfur in cement tanks; aged 6-8 months on fine lees

Producer: Domaine Romaneaux-Destezet (Hervé Souhaut)
Variety: Syrah
Country: France
Region: Rhône - Northern Rhône
Farming: Biodynamic, Organic, Hand harvested
Winemaking: Hervé works entirely with whole bunches and semi-carbonic macerations. Grapes

Producer: Domaine Romaneaux-Destezet (Hervé Souhaut)
Variety: Gamay
Country: France
Region: Rhône
Farming: Biodynamic, Organic, Hand harvested
Winemaking: Grapes undergo a very long maceration at a low temperature—without de-stemming. The wine is fer

Producer: Eric Texier
Variety: Syrah
Country: France
Region: Rhône
Farming: Organic (certified)
Winemaking:  No sulfur added. Unfined and unfiltered. Fermented in open-top demi-muids, six day macerations, aged in demi-muids for one year.
Package: 75

Producer: Eric Texier
Variety: Syrah
Country: France
Region: Rhône
Farming: Organic (certified)
Winemaking:  Unfined/unfiltered. Sulfur added at bottling. Mostly whole-cluster with a very short, five day maceration. Fermented and aged in concrete vat

Producer: Eric Texier
Variety: Syrah
Country: France
Region: Rhône
Farming: Organic (certified)
Winemaking:  Unfined/unfiltered. Sulfur added at bottling. Mostly whole cluster, one week maceration. Fermented and aged in large concrete vats.
Package:

Old school, baller, serious Châteauneuf-du-Pape!