Gourmet wines
Generous and fleshy, the Crus de Rasteau are rich and complex.
The Crus de Rasteau wines reflect the generosity and passion of the winegrowers who produce them. Through the blending of grape varieties, Rasteau wines reveal a gourmand, deep, elegant and highly aromatic palate.
Red wine Rasteau
The appellation's winemakers pay great attention to the old Grenache vines, and their low yields, combined with the other grape varieties and terroirs typical of the Cru, give the wines a rare concentration and great elegance.
When young, Rasteau red wines are fresh, fruity and full-bodied. The color is deep, intense and ruby-red. On the nose, aromas of ripe red and black fruits are enhanced by hints of garrigue. Spicy, cocoa and licorice notes enrich the palate. Generous and well-structured, they are complex in taste, revealing the terroir of Rasteau.
Rasteau wines are great for laying down (8 to 10 years). After the ardor of youth, red wines evolve towards much more complex aromatic palettes. Spicy, undergrowth and roasted coffee aromas emerge. The dynamism of youth is enhanced by a beautiful suavity, coarser tannins, a balanced structure and great amplitude on the palate.
AOC Vins Doux Naturels (VDN)
Less than 30 months of ageing- Le Grenat
Grenache noir, gris and blanc. Deep purplish-red color. On the nose, aromas of black cherry, kirsch, spices and vanilla. Intense fruit flavors and a long finish. - Le Blanc
Grenache gris and blanc. Pale yellow in color, this wine is well-balanced with good acidity and length. On the palate, an explosion of pear and citrus notes contribute to a well-balanced taste. - Le Rosé
Grenache noir, gris and blanc. Orange-pink in color, this wine is very fruity. Aromas of nectarine and kirsch. On the palate, fine tannins and great suppleness.
- Hors d'âge (from “Tuilé” or “Ambré” VDNs)
Always made from Grenache noir, gris and blanc grapes. Intriguing color with mahogany-red/orange highlights. Great complexity of aromas: walnut, peat, mushrooms, prunes, spices...
- Le Tuilé (from “Grenat” VDNs)
Grenache noir, gris and blanc grapes. Mahogany color. More complex aromas of coffee, blond tobacco, dates and prunes. On the palate, these aromas stand out, the tannins are present and the length is persistent. - L'Ambré (from VDN “Blanc” or “Rosé”)
Grenache noir, gris, blanc. Amber in color. A more powerful wine with aromas of gingerbread and pecans. The tannins are soft, the wine fruity with good length.
- Rancio
This natural sweet wine is extremely rare and highly sought-after. After several years of ageing and maturing, a greenish sheen appears on the surface and its typical nutty taste leaves no one indifferent...
Gastronomic wines
Henri IV said, “Good food and good wine are heaven on earth”. Indeed, a good food and wine pairing can provide a unique experience for the wine and food lover.
Classical pairings are great things, they give you a way forward and a point of reference. But it's also interesting to surprise with new pairings. That's where the creativity of the chef and sommelier really comes into its own! In fact, Chefs may know traditional dishes to perfection, but they're more interested in creative, innovative cuisine. As for pairings, at home we tend to go for classic pairings. But when you go to a restaurant, you expect to go further, and it's an opportunity to try different, even unprecedented things.
That's why today's gourmets and wine lovers also enjoy taking part in tasting workshops, inviting themselves to fine dining... Food & wine pairings go beyond their expectations. Will you let yourself be guided?
Pairings with wines like those from Rasteau, which have a strong personality and identity, are more sophisticated and complex. A strong identity calls for more unusual and surprising pairings. With more classic wines, or those with less personality, we'll go for simpler, fresher pairings.
When young, the appellation's red wines go perfectly with roasted vegetables, mature charcuterie, duck breast or matured meats, fresh and mature cheeses, red fruit desserts or dark chocolate. They also go well with more subtle dishes such as 7h lamb, pork fillet with morel mushrooms, black truffles, mature cheeses...
The ideal temperature for tasting is between 14 and 16°C.
