50% Cinsault/30% Grenache/20% Clairette. From certified-organic Texier (and some sourced) vines, mainly in the St-Julien en St-Alban zone of the Ardèche in at the southern edge of the northern Rhône Valley. The three varieties are harvested separately and by hand, partly destemmed and fermented spontaneously with indigenous yeasts and no sulfur in open-top concrete tanks. Maceration is no more than four days; no extraction techniques are ever applied (as is true for all Texier reds). The wine is blended and aged in concrete for 12-18 months and bottled without fining or filtration and with a small amount of sulfur. It has been classified Vin de France instead of Côtes-du-Rhône since the 2021 vintage. Cinsault is officially and intentionally the dominant variety starting in the 2023 vintage to emphasize its bistro-wine charms (and because Texier feels that Cinsault is better suited for a changing climate vs. Grenache).