…it’s clear to me that Rasteau offers vibrant, well-structured, high QPR wines…

This month the French Winophiles (#Winophiles) group of bloggers is making a virtual visit to the Southern Rhône region of France to explore Rasteau.  I was delighted to see the invitation to participate in this sponsored event. That’s because, before now, I’d only had the pleasure of enjoying the naturally sweet  Vin Doux Naturel red wines from the region.  Most recently I wrote about such a wine here.

About Rasteau

Rasteau is located roughly 15 miles from the star of the Southern Rhône – Chateauneuf-du-Pape.  The eponymous region is named after a small medieval village full of Provençal charm, steeped in the atmosphere of a bygone era, with cobbled streets that lead to a medieval fort and ruins of an ancient castle.

The region has deep winemaking tradition that dates back centuries. It’s renowned for its sweet  Vin Doux Naturel wines, which were earned Appellation d’Origine Contrôlée/Protégée (AOC/AOP) status in 1944.   The dry red wines of the region were originally classified as under Côtes du Rhône in 1937,  then elevated to Côtes du Rhône Villages Rasteau in 1966. In 2010 Rasteau was elevated to  Frances’ highest and most rigid classification Cru AOC/AOP.

Rasteau By The Numbers 

• The AOC Rasteau offers 96% dry reds and 4% Vin Doux Naturels (sweet) red, white or rosé
• Vineyards span nearly 3,212 acres around the village, and are planted on predominantly south-facing slopes
• Annual production: 792,516 gallons of red wines (333,334 cases of 12) and 26,417 gallons of Vins Doux Naturels (11,111 cases of 12)
• 57 independent wineries, 25 négociants and 3 cooperatives
• The climate is Mediterranean, with hot, dry summers.
• The wines must include a blend of 50% Grenache minimum and 20% of Syrah and Mourvèdre.
• There are three major soil types stratified by elevation
  •  394-525 feet: Terraces of pebble-rich soils
  •  525-951 feet: Sandy marl
  • 951–1050 feet: Red and grey marl with rounded pebbles (‘pudding stones’)

The red wines of Rasteau are composed principally of Grenache,  which thrives in the regions sun-drenched terrain.  It is augmented by Syrah, Mourvèdre and a host of other minor blending partners.

Disclosure: I received these wines as a media samples. I received no compensation for this post, and all opinions presented are my own.

Wines Tasted

2017 Domaine de Beaurenard (Paul Coulon et Fils) Rasteau

From the winery: “Brothers Frédéric and Daniel Coulon are the seventh generation to run Domaine de Beaurenard. The estate covers just under 80 acres in Chateauneuf-du-Pape AOC and 60 acres in the Rasteau AOC. As of 2010, all vineyards have been certified organic and/or biodynamic.”

The wine pours ruby red with cherry, red currant,blueberry,white pepper and garrigue aromas. On the palate it’s medium-bodied with juicy acidity and velvety tannins with black cherry, red currant, and red plum flavors accented with savory spice. Blend of 80% Grenache, 17% Syrah, and 3% Mourvedre sourced from vines an average of 45 years old; grown on chalk with blue clay soil.  Matured for 12 months in foudres, then bottle aged another 9 to 18 months.  15% abv|SRP-$18|88pts

2017 Domaine Brussette La Bastide Rasteau

From the winery: “Founded in 1947 by patriarch André, the Brusset family has combined traditional winemaking with new technologies introduced with each generation. The winery is in the heart of the Rhône Valley, in the village of Cairanne. They own 172 acres are spread across 5 appellations: Gigondas, Cairanne, Rasteau, Côtes du Rhône and Ventoux.  Today, André’s son, Daniel, and grandson, Laurent, work together to create classic wines using modern techniques.”

Crimson color with inviting ripe cherry, boysenberry, dark chocolate, leather, and savory spice aromas. On the palate, it’s medium-bodied with mouthwatering fresh acidity and velvety tannins. It shows ripe black cherry, blackberry, bittersweet chocolate and savory spice flavors with an appealing thread of minerality.  Blend of Grenache and Mourvedre sourced from vineyards on clay and limestone soils. Fermented on native yeast. Aged 10 months in vats and neutral barrels before aging. 13.5%|SRP – $21|89pts

2017 Ortas / Cave de Rasteau La Domelière

Founded in 1925, The Cave de Rasteau is one of the oldest cooperative wineries in the south Rhone Valley of France.  The 180 grower benefit from the exceptional terroir of Rasteau, where the vines grown in soils of large quartzite pebble washed down by the Rhone river and clay/chalk soil on the hillsides of the village of Rasteau.

2016 Domaine de Verquiere Rasteau

From the winery: “Located in Sablet, Domaine de Verquière is a 110-acre family estate, currently helmed by the fourth generation. Thibaut Chamfort studied in California and South Africa before taking the reins and incorporating his new world training with family traditions. The Rasteau vineyards have two distinct terroirs: beige marl and pebbles on the slopes, and clay-chalk on the plains. All plots have been certified organic since 2014.”

Translucent ruby with lifted blackberry, cassis, incense, licorice and garrigue aromas. . On the palate it’s medium-bodied, focused and fresh with zesty acidity and well integrated, firm tannins. It shows cassis, blackberry, strawberry confit and savory spice flavors with an appealing thread of stony minerality and a satisfying spicy finish. Blend of 70% Grenache, 30% Syrah grow on clay-chalk, gravel and marl soils. Raised in oak barrels 4 months before bottling. 13.5% abv| SRP – $16|89 pts

My Takeaways

After tasting through the wines, it’s clear to me that Rasteau wines offers vibrant, well-structured, high QPR wines that can be  a great option compared to its pricier Southern Rhône neighbors.   As I told a friend of mine ,”Dare I say CdPish but with lower prices”.

The savory spice notes I found these Rasteau wines make it great pairing option with spiced and herb-heavy dishes including roasted meats, vegetables, and a variety of ethnic foods.

They are definitely wines I’d consider for Thanksgiving!

Be sure to check out what my fellow #Winophiles discovered during their exploration of Rasteau!

• Camilla from Culinary Adventures with Cam Shares “A Birthday Tradition + Side-by-Side Sips of Domaine de Verquière Rasteau”
• Cathie from Side Hustle Wino “Getting to Know the Wines of Rasteau”
• David from Cooking Chat Writes About “Chicken Lentil Stew and Rhone Wine from Rasteau”
• Deanna from Asian Test Kitchen tells us how to “Become a Rasteau—farian”
• Gwendolyn from Wine Predator says “Go Grenache, Go Rasteau: Four Paired with Lamb Daube”
• Jane from Always Ravenous Writes About “Flavors of Provence Paired with Rhône Rasteau Wines”
• Jeff from Food Wine Click Explains “Rasteau and the Côtes du Rhône Quality Pyramid”
• Kat from The Corkscrew Concierge Explain How She is “Expanding my Rhône Valley Palate with Rasteau Wine”
• Linda from My Full Wine Glass Writes about “Basking in the Glow of Rasteau” #Winophiles
• Liz from What’s in That Bottle Says, “You Like Big Reds? Get to Know Rasteau”
• Lynn from Savor the Harvest writes about “Rhone Valley Rasteau Cru – A New Generation Wine With Duck Confit #winophiles”
• Nicole from Somm’s Table Shares “Five Nights of Rasteau”
• Pinny from Chinese Food & Wine Pairings Writes About “One Rabbit, Two Turkey Drumsticks and Four Rasteau Wines”
• Payal from Keep the Peas writes about “Rasteau: Not So Rustic in the Southern Rhone”
• Robin from Crushed Grape Chronicles writes about “Fall, Thanksgiving and the flavors of Rasteau”
• Rupal from Syrah Queen writes, “Rasteau –  Exploring The Gems of Southern Rhone”
• Wendy from A Day in the Life on the Farm Shares “A German-Style Shepherds Pie with a French Rasteau”

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