The area of Rasteau produces some of the most impressive Grenache wines of the Rhône Valley. This cuvée from Santa Duc from the excellent vintage 2010 is an excellent example. Six years of bottle ripening have not affected its strength and intensity. On the contrary, his bouquet seems to have gained even more expression and complexity, while the palate is seduced by soft tannins.

Plums and other dry fruits, honey cake and tobacco, hazelnuts, black pepper and exotic spices in the finish. The richness of its bouquet is extraordinary! With its lemon flavours and freshness on the final, this Rasteau shows a harmonious and full-bodied taste which will embellish your autumn and winter evenings.

FOOD MATCHES FOR CARNIVORES: This wine provokes dreams of rabbits and black olives in the oven, of duck breast with figs and grilled T-bone steak.

FOOD MATCHES FOR HERBIVORES: Mushrooms with quinoa stuffing, vegetable couscous, porcini ravioli with red onion sauce... Don’t be afraid of food with intense flavours.

“A Cru of generous spirit” that is what RASTEAU says of RASTEAU. At least since 2010, the year of birth of this 8^th Cru of the southern Rhone Valley (“Cru” being the highest classification of an AOC in the Rhône), previously classified as Côtes du Rhône Villages. GRENACHE reigns in RASTEAU (assisted by SYRAH and MOURVÈDRE, but also by the “little helpers” like CARIGNAN, COUNOISE, and many others), laying the foundation for sumptuous dry red wines, as well as seductive and intriguing natural sweet wines.

Located north of the Ouvèze between 120 and 360 meters above sea level, the area of RASTEAU presents a fine diversity of soils. From top to bottom, you’ll meet marl, sand and Safres (a special type of sandy soils), as well as ancient alluvial terraces. A beautiful terroir, mainly facing towards the south and the sun, but tempered by the cool Mistral winds.

What I like in “RASTEAU” wines? Their power. That’s the first thing that comes to my mind. An ambivalent word, because often, but not necessarily, translated as “rich in alcohol.” Of course, most of the wines of the appellation perfectly match to the cooler seasons of fall and winter, but “minerality” and “freshness” are indeed also part of the tasting vocabulary of RASTEAU. Mentioning “power”, I’m more talking about the general power of the wines, their presence both in the nose and on the palate. Round and fat mouth feel, sometimes with impressive tannins, a powerful bouquet, full of fruit and herbs in youth, becoming rather spicy, with ripe fruits and tobacco after a few years of aging.

What’s certain, is that RASTEAU produces wines of strong, genuine Mediterranean character on some 950 hectares of vines. I never deprive myself of wines from RASTEAU and I have found them a nice spot in my cellar over the years...

RASTEAU “LES BLOVAC” FROM DOMAINE SANTA DUC
Origine : Old vines planted in the area known as “Les Blovac” in Rasteau. South facing hillsides of clay, sand and stony soil.
Grape varieties : Grenache 70 %, Syrah 15 %, Mourvèdre 15 %.
Vinification : Harvesting by hand and stalks partially removed, a long fermentation, controlled temperatures and gentle extraction.
Ageing : On lees in vats with a small dose of sulphur (SO2). Bottling without filtration.

Every year, when the cold reaches France, I take a plunge into my cellar to look for wines from Rasteau. Mostly I am looking for the Rasteau from Yves Gras, a wine I really like, but obviously there are other interesting wines from this appellation. But don’t take me wrong, I never said you should drink Rasteau only in winter! It’s just the cold that makes me think of it.

After having opened the bottle, I smell plums, fresh earth and hints of venison. On the palate it’s surprisingly fresh, with young tannins (it’s a 2009) and a long final. The wine is cold, so I leave it for half an hour to warm up and let it breathe.

When I get back to the wine, it’s much more on the fruit, and the tannins are wrapped in mellowness. The crispy acidity stays, from the beginning until the end, paired with a spicy smell of white pepper. Now it’s time to eat! The wine gets hungry. I put a whole salmon in the oven, marinated with black olives and spices, together with roughly chopped squash, oregano, coriander and garlic… Delicious!
Later in the evening, the
wine has gained power and fullness, especially on the finish. I like this, because this one of the reasons why I love to drink Rasteau. Its bouquet is full of sunshine, olives, rosemary and lemon peel.

A glass of summer in the middle of winter.

2009 is a real Grenache year : Summer, sunshine and heat (but no drought !) – under those circumstances this noble grape variety develops ripe fruit, stunning acidity and seductive power in the southern Rhone valley. 

Let’s take the example of our Santa Duc “Les Blovac” from Rasteau, a prestigious terroir that was raised to the status of a Rhone Cru in 2010.

Mediterranean flavours instantly emanate from the uncorked bottle : Rosemary, laurel, green pepper, sour cherries, raspberries and fresh blackberry marmalade… it’s all in the glass ! Full-bodied and sensual, with some crispy tannins giving character and length.

Drink now or keep it in your cellar for another 8 or 10 yeras.