Sourced from south-facing vineyards, the grapes are only picked by hand when they have reach optimal ripeness. This is fermented in concrete vats (which help maintain a constant temperature and impart texture to the wine). Maturation is for 12 months in French oak barrels before blending and bottling.
Nose: Dark brooding fruits with a garrigue (herby) and liquorice spice.
Palate: This is a full-bodied wine drenched in black fruits, the middle palate is herby and the finish is spicy with a hint of savoury.
Conclusion: Lots of power and complexity. Let it open up 30 mins before drinking.
Fact: Rasteau was elevated to ‘Cru’ status in 2010. The same status as Chateauneuf-du-Pape.
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