Domaine Didier Charavin, Rasteau
Close to the Cave de Rasteau on the route to Vaison la Romaine is the caveau of Didier Charavin. The Charavin clan, whose origins go back to the French Revolution, has spawned a multitude of domaines in Rasteau and Cairanne, such as the Domaine des Coteaux des Travers (Robert Charavin) and Domaine Wilfried (Emile Charavin) in Rasteau and the Domaine Rabasse Charavin (Corinne Couturier, daughter of (another) Robert Charavin) in Cairanne. Didier Charavin is one of those younger winemakers with ambitions. He runs the vineyards, she the marketing side. They have developed a winning formula: quality wines at reasonable prices. Main clients are all over Europe, especially France, Belgium and Switzerland. The domaine used to sell all its production to the cooperative. But when Didier took over from his father he started to make his own wine, albeit he still sells part of his production to the cooperative, the Cave de Rasteau. Theirs are rustic, full bodied, very drinkable reds, typical Rasteaus. They also produce easy going Côtes du Rhônes reds, whites and rosés as well as the "vin doux naturel", the natural sweet wine from Rasteau.
The 2004 CDR Village Rasteau Rouge is made of 65% Grenache, 25% Syrah and 10% Mourvèdre. Nose of ripe black berries and and spice. Full-bodied and warm with some tannin on the finish. Ages up to 6 years. Sells for Euro 6,50 retail at the caveau.
A notch higher is the 2003 CDR Village Rasteau Rouge "Prestige", made of 30 - 40% Syrah, the rest Grenache from 50 year old rootstock. Lovely nose of rich cherry fruit with black olive. Taste of ripe fruit, smooth, concentrated with some tannic in the background. Well balanced, drink up to 2010. Retail price from the caveau:Euro 7,40.
Their premium wine is the CDR Village Rasteau Rouge "Parpaiouns". Parpaiouns used to be the old name of the domaine. Made from very old rootstock, a mixture of Grenache, Syrah and Mourvèdre using the "pigeage" technique. Pigeage is the French term for foot stomping, the term is used in English as well. After putting the grapes through the crusher into open tanks fermentation begins. The grape skins are pushed to the surface by the CO2 gases forming what is called the cap. Through foot stomping the cap is pushed back down. Pigeage is the traditional method of controlling the depth of colour and the level of tannin in red wine. Don't worry - fermentation cleans the wine of all impurities! Dark purple color with an intense bouquet of ripe red fruit and garrigue. Supple on the mouth, well-balanced with a nice long slightly tannic finish. Sells at Euro 10 retail from the caveau. Score: 87/100
On Rt.975 from the Rasteau roundabout to Vaison la Romaine, 200 m on the left.
Open Mo - Sat 9-12 AM, 2-5 PM
Rte.de Vaison, 84110 Rasteau, Tel: 04 90 46 15 63
