Black fruits, garrigue and cocoa ... a complex and structured wine.
Presentation
Presentation
Since 2006, the Quiot family, charmed by the Dentelles de Montmirail and its products of character, has owned the Château du Trignon in order to perpetuate it, while expanding it by 10 ha of Vacqueyras and a few hectares of Beaumes-de-Venise.
“Respectful of our achievements but rich in our winegrowing knowledge, we have adopted this land, whose singularity fits in with all of our other properties, with the same concern for tradition, quality and adaptation.”
“Respectful of our achievements but rich in our winegrowing knowledge, we have adopted this land, whose singularity fits in with all of our other properties, with the same concern for tradition, quality and adaptation.”
Location
Since 2010, the Rasteau cru has been recognized as an AOC (before, Rasteau was a Côtes du Rhône Villages with the name of a town). Rasteau wines are generally marked by aromas of very ripe red and black fruits, nuanced by light scents of garrigue. On the palate, spicy notes of cocoa, liquorice and leather enrich the palate.
Terroir
The AOC Rasteau landscape is made up of hills, vineyards and plains where the Ouvèze River meanders. The vineyard extends over the entire Rastelan territory and does not exceed 360m in altitude. To the north, a landscape of gentle hills hollows out of valleys to form the famous spurs. To the south, old terraces stretch their slopes, thus diversifying the relief.
Our unique plot in Rasteau is located on a terroir of red clay and small pebbles.
Our unique plot in Rasteau is located on a terroir of red clay and small pebbles.
Winemaking
Total de-stemming. Vatting time : 17 to 21 days. Matured in vats and "foudres".
Varietals
Grenache : 65%
Mourvèdre : 35%
Mourvèdre : 35%
Specifications
Alcohol content : 14.5 % vol.
Advice
Serving
The ideal tasting temperature to fully enjoy all the aromas is between 14 and 16 degrees.
Ageing potential
5 years, 5 to 10 years
Tasting
Dark and deep garnet color. Ripe berries, Provencal herbs. Balance between body and freshness. Final of spices and undergrowth. Rasteau wines are very popular in their youth but they are also known to be great wines to keep, to be tasted after 8 to 10 years...
Food pairings
Game birds, rack of pork, lamb chops
Recipes
BOAR RIBS FROM THE GORGES DE LA NESQUE
A traditional boar ribs recipe with a provincial and mushroom sauce.
You will need : boar ribs (here from the Gorges de la Nesque), tomatoes, ceps mushrooms, onions, garlic, thyme and olive oil.
First, prepare the sauce by cuting onions, garlic, ceps, tomatoes and put them in a pan with a tablespoon of olive oil. Cook over medium heat about 20 minutes. In a different pan, fry the ribs and add the sauce once ready. Keep cooking for several minutes and serve. Enjoy your meal ! Learn more ›
CHOCOLATE AND RED FRUITS CHARLOTTE
You need to prepare this recipe at least 6 hours before serving it or the day before.
You will need : 180g of dark chocolate for baking, 25 gof ladyfingers, 100g of raspberries, 100g of blackcurrant, 75g of butter, 4 eggs, 2 glasses of fresh orange juice (better if homemade pressed), 20cl of liquid full cream, 2 tablespoons of icing sugar, 2 leaves of edible gelatin, 2 tablespoons of sugar, 1 pinch of salt and 1 charlotte baking pan.
Soak the leaves of gelatin in a bowl of cold water. In a pan, cook 50g of raspberries and 50g of blackcurrants. When you have a compote, add the sugar and mix. Drip dry the leaves of gelatin and add put them in the fruits compote (not on the fire) and mix. Spread the mix on a dish in a thin layer and put it in the fridge. Soak slightly the biscuits in the orange juice. Then put them on the side of the charlotte baking pan. Melt the chocolate in a bain marie with some butter. When the chocolate is all melted, take it off from the fire and add the rest of the butter. When the mix is smooth, add the egg yolks and mix fast. Put in a bowl and let it cool down. At the same time, beat the egg whites until stiff with the pinch of salt. Add it to the mix of chocolate when it is cold enough. Put some spoons of the mix the charlotte baking pan. Put some fruits, and again some mix. Soak 3 biscuits in the orange juice and put them in the charlotte baking pan. Put the rest of the chocolate mix, some fruits but keep some for decoration. Finish with some soaked biscuits. Put a cover or some cellophane on the charlotte. Put it at least 6 hours in the fridge. It is even better if you let it in the fridge until the day after. Take out the cream from the fridge. Put it in a bowl and do a whipped cream, and add the icing sugar while whipping the cream. When serving, you just need to take off the charlotte from the baking pan and decorate it with the whipped cream, the fruit jelly and some fruits ! Learn more ›
Reviews
"Rich, savory and rather spicy with a generous, supple body, this is a typical Rasteau that’s now at its peak. Nice, long and supple finish with just a hint of prune. Drink now."
"93/100"
