Cru Rasteau

The History of Cru Rasteau

Rasteau’s vineyards first became known during the Middle Ages under the orders of the church. The wine produced there was so appreciated that the bishops of Vaison-la-Romaine decided to make it their main supplier.

It was only natural that at the end of the 19th and the beginning of the 20th century that Rasteau once again became one of the most important villages in the Rhone Valley. In 1935, the winegrowers returned to history and once again produced the Vin Doux Naturel de Rasteau, which was recognized in 1944 as the official appellation of the Rhone Valley.

In the dynamics, the red (dry) wines will be recognized as “Village” appellation in 1966. The crowning achievement of the winegrowers’ work will take place in 2010, with the promotion of the appellation to the rank of Cru des Côtes du Rhône.

The Terroir

The geology of Rasteau is composed of clay-limestone soils, skeletal soils on marl and red soils on sandstone. Many plots are also naturally covered with rolled pebbles brought from the Alps by the Ouvèze River during the melting of the glaciers more than 18 million years ago.

These pebbles are excellent for the growth and maturation of the vine, since they accumulate heat throughout the day and release it at night.

The yields of the appellation are low, since the vines produce between 30 and 40hl per year to preserve the quality of the wines rather than the quantity, and the vineyard is pruned in cordon de royat for the great majority, in gobelet for the grenaches.


The aromas of Rasteau…

At Rasteau, the Cru concerns only red wines, they are blended with a minimum of 50% Grenache and at least 20% Syrah and Mourvèdre. The soil being strewn with pebbles and composed of a dry and not very fertile soil, Rasteau presents a powerful style with particularly fleshy tannins that lend themselves to long cellaring.

The wines are typical with beautiful notes of black fruits, stewed fruits, leather and mineral notes brought by the stony hillsides where the vineyard is located.