Rasteau

The wine

At the northern reaches of the Vaucluse, sheltered against the Ventabren mountain that protects it from the mistral, the Rasteau appellation cultivates two faces. The older — recognised AOC as early as 1944 — is the vin doux naturel: a Grenache fortified with alcohol as at Banyuls, aged in barrels or half-muids, which comes in grenat (red), rosé, or white styles, developing rancio notes after long years. The more recent — AOC since 2010 — is devoted to dry reds, dominated by Grenache Noir (fifty percent minimum), backed by Syrah and Mourvèdre, today accounting for ninety-nine percent of production. Nine hundred and forty-six hectares, animated by a cooperative cellar grouping one hundred and seventy growers (fifty-five percent of production) and thirty-four independent estates. The reds, deep-coloured, deliver aromas of blackcurrant and gentle spice, with a cellaring potential of ten years and more. Serve with Provençal daube, braised game, or an aged sheep's cheese.