Xavier Vignon : Rasteau 2023

Characteristics and Tasting Tips for the Rasteau 2023 by Xavier Vignon

Food and Wine Pairing

This wine pairs effortlessly with generous, aromatic cuisine: a roast leg of lamb with rosemary, poultry lifted with gentle spices in the style of a masala, or a duck confit parmentier. These suggestions reflect the ability of the Rasteau 2023 to complement slow-cooked or spiced dishes, where the wine's structure finds a fitting echo.

Serving and Cellaring

This Rasteau 2023 is ideally served between 15 and 16°C. Its optimal drinking window runs from around 2027 to 2032, giving the wine the time it needs to refine in bottle.

An Elegant and Expressive Rasteau, Crafted by Xavier Vignon in the Rhône Valley

The Estate

Working since 1996 as a consulting oenologist in the southern Rhône Valley, Xavier Vignon has gradually developed his own project of wines made under his own name, from a base in Châteauneuf-du-Pape. Rather than relying on a single vineyard, Maison Xavier Vignon operates through a network of partner winegrowers spread across the finest terroirs of the southern Rhône Valley. Xavier Vignon runs this structure himself, shaping it with an approach that is both scientific and artisanal, focusing on the selection of old vines and on vinifications that respect the terroir.

The Vineyard

The village of Rasteau stands east of Orange, on a south-facing hill overlooking the Dentelles de Montmirail. Sheltered from the mistral, the vineyard extends across uneven terrain where clay, stones, blue and red marl, sands, safre, rolled pebbles and calcareous gravel intermingle. This mosaic of soils, organised into several major terroirs, encourages the vines to draw their resources from deep below, offering Xavier Vignon a broad palette of plots from which to compose his blends.

Winemaking and Ageing

The Rasteau 2023 is aged in tank, a choice that favours the preservation of fruit and the natural structure of the grape, with no oak influence. This approach is in keeping with the philosophy of Xavier Vignon, who limits intervention in order to let the typicity of the Rhône terroir express itself.