Natural Wine Producers: Working With Nature

Son of northern Rhône legend Éric Texier, Martin set up on his own in 2014 with five hectares around Saint-Julien-en-Saint-Alban, working a mosaic of clay, limestone, gneiss, schist, and granite soils to make pure, zero-sulfur wines from Syrah, Cinsault, Grenache, and Roussanne.

Hank Beckmeyer and Caroline Hoel farm ten organic acres at 2,600 feet in California's Sierra Foothills, making small-batch natural wines guided by the do-nothing philosophy of Masanobu Fukuoka.

From granite slopes in the hills above the Rhône, Hervé Souhaut coaxes ethereal, perfumed reds out of century-old Syrah and Gamay at Domaine Romaneaux-Destezet.

Martin Texier, son of northern Rhône legend Eric Texier, launched his own domaine in Saint-Julien-en-Saint-Alban in 2014 and makes native-yeast, zero-sulfur wines from 5 hectares planted in clay, schist, gneiss, and granite.

The Ravaille brothers farm biodynamically at the foot of the Pic Saint-Loup, the family credited with bringing Syrah to an appellation their estate now helps define.

Guilhem Dardé and his family have farmed the volcanic and Permian red soils beside Lac du Salagou since 1993, making certified-organic Terrasses du Larzac wines of singular geological character from one of the Languedoc's most dramatic landscapes.

Founded by Isabelle and Matthieu Champart in Saint-Chinian in 1976 and now guided by winemaker Noémie Vidil since 2023, Mas Champart farms 16 certified-organic hectares on steep limestone terraces at 210-300 metres elevation, making age-worthy, terroir-driven Saint-Chinian reds, whites, and rosé.

Brothers Charles and Guillaume Soulier reclaimed four hectares of their father's vines in 2015 in the Gard, southern Rhone, farming by permaculture principles with horses and animals and making sulfur-free, unfiltered wines from Syrah, Grenache, and Cinsault.

A San Luis Obispo native uses ocean-cooled coastal sites to craft tiny lots of wild-fermented Pinot Noir and Syrah.