Deep ruby color; bright red fruits, raspberry, strawberry, cherry, plum, pomegranate, mint-menthol, licorice, garrigue, saline, spice on the nose and palate.
Dry; polished, slightly chewy tannins; lively acidity. Medium-plus body. Fleshy mid-palate, slightly grainy mouthfeel. Works on pop-and-pour, but air softens tannins and helps integration. Consider decanting or pouring through an aerator. Blend of 70% grenache, 30% mourvèdre, all certified organic. Rasteau AOC regulations require a minimum of 50% grenache and 20% combined mourvèdre and/or syrah. Grenache provides structure, tasty fruit, and roundness. Mourvèdre provides structure, tannins, and balance. 14.5% ABV
Grapes hand harvested, totally destemmed. Fruit undergoes 25-35 days of independent fermentation in temperature-controlled stainless steel to extract maximum color, tannins, and aromatics. Daily pump overs and/or punchdowns. Indigenous and selected yeasts. Wine aged 10-12 months in concrete vats, no oak exposure, to emphasize fruit and terroir. Varieties blended for bottling.
La Bastide Saint Dominique is family estate in the Southern Rhône valley that focuses on sustainable production in Côtes du Rhône, Côtes du Rhône Villages, Cairanne, Châteauneuf-du-Pape, and Rasteau. The grapes for this wine come from a 7.4-acre parcel with vines ranging from 25 to 45 years old planted in red clay soils. The estate has been certified organic since 2014. The Rasteau AOC is about 15 miles northeast of the Châteauneuf-du-Pape appellation and five miles due north of Gigondas. Vineyards are on south-facing slopes along the Ouvèze River, primarily on the Montagne de Ventabren, which acts as a natural shield against the Mistral winds.
La Bastide Saint Dominique La Cabane Rouge, Rasteau AOC 2022 is delicious, easy drinking delight, especially after some exposure to air. Good balance and elegance. Classic Rasteau blend led by grenache and abetted by mourvèdre. Excellent value for an estate-bottled, organic Rasteau from a quality producer. $19-25
Pairing—Lamb: braised lamb shanks, herb-crusted leg of lamb, lamb tagine with Moroccan spices, grilled lamb chops with rosemary. Beef bourguignon, wine-braised beef stews, prime rib, grilled steaks with peppercorn sauce, short ribs. Slow-braised pork shoulder, pork daubes with herbs de Provence. Venison, wild boar, duck with thyme and olives; herb-marinated chicken. Grilled vegetables with herbs, ratatouille. Cheese—The winery recommends French soft-ripened cheese, brie de meaux, camembert; sheep’s milk cheeses, pecorino con pepe, aged pecorino romano; aged manchego. Semi-hard cow’s milk cheeses, aged gouda (2-3+ years), smoke gouda, aged gruyère, aged comté (24-30 months. Creamy gorgonzola dolce, roquefort.