After an inspiring visit earlier this year, we have the first of the 2021 wines from David Teyssier of La Ferme Du Cade. David has long been working in vineyards, taking over his family vines in 2006. His family sold fruit to the local cave co-op and when David took over, he asked about converting to organics and was told to do as everyone else does. He did and the low prices that are paid for the grapes led to him taking on a full 35 ha of vines to try and make enough money to survive. Something had to change. 

It was the winemaker Valentin Valles who introduced David to natural wine back in 2010 and this coupled with another job he had taken on, managing the vineyards at the historic, organic estate Domaine De Gressac nearby Verfeuil. the work he did in organics at Gressac showed him another path was possible. to change the way he worked. So in 2014 he converted the vineyards to organics and the local co-op would not vinify the fruit. Fortunately this coincided with the rise of natural winemakers in the area wanting to buy organic fruit - people like Sébastien Chatillon, Les Frères Soulier and the aforementioned Vallès. It wasn't hard to find buyers for his beautiful organic grapes. 

He continues to sell fruit to these friends and a few others, but started vinifying under his own name in 2018, with the help and knowledge of his peers. Alongside this as you might expect from the name of the estate, , Teyssier and his wife raise chickens, sheep (which pasture in the vines all winter) and also produce delicious olive oil. They have 8 ha of vines, 3 ha for fodder, 1 ha of olive trees, 10 sheep and 30 hens

David is keen for his wines to be as accessibly priced as possible and we think they represent quite outstanding value, most wines, despite being made without additions are also remarkable stable. 

80% Grenache, 20% Cinsault from 75 year old vines on clay and limestone. The grapes were given a 7 day maceration whole bunch. Reflecting the warmer vintage, it's a little darker and deeper than the 2021, but still screams with bright black fruit. Great chilled, or not. 

70% Grenache, 30% Syrah. The Grenache is macerated for 7 days, the Syrah is direct press, blended in. Silky soft dark fruit and just a hint of the garrigue make this is a lovely wine for the barbecue. Again, nice chilled. 

Blend of Cinsault, Clairette Rose & Blanc. Lighter than last year, this has a beautifully aromatic nose, a slightly spritz and lovely acidity. The perfect thing to lift from the winter gloom. Best served chilled.