A.O.C./A.O.P.
the Rasteau area is situated in the heart of the southern Rhône, north of Séguret and south of Vaison-la-Romaine. Two entirely different appellations bear the name Rasteau: Côtes-du-Rhône Villages Rasteau (see Côtes du Rhône villages) and Rasteau dessert wine, which refers to sweet red and white wines made primarily from the Grenache grape variety. The wines are made by arresting fermentation with spirit (‘mutage’). The juice is obtained either by the direct-to-press method or by bleeding. After settling for 24 hours, fermentation begins at a controlled temperature of 18° C. When natural grape sugar content has dropped to around 90g/l, 96% vol. brandy is added to arrest fermentation. Maceration continues for ten days or so after brandy has been added, followed by the ageing phase which lasts for about one year in old casks.
Grape varieties: grenache noir, grenache gris, grenache blanc
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90
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the whites display a superb bronze coloured hue with a taste that melts in the mouth and a lingering finish characterised by honey, toasted hazelnut and dried apricot. The reds display a deep red hue. On the palate, they are full and velvety, with overtones of ripe fruit leading into prune and cherries in brandy. The whites can be served with honey cake, fruit salad or orange-flavoured desserts. The reds are delicious either as appetisers or with chocolate-based desserts.
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