Domaine du Trapadis sits in Rasteau, in the southern reaches of the Rhône Valley, where third-generation vigneronne Hélène Durand has spent the past two decades pulling the estate away from the rustic, alcohol-heavy reputation the region built its name on. Rasteau earned its own AOC in 1966, historically prized for its fortified vin doux naturel more than its dry reds, but Durand farms her vines organically (certified AB) and biodynamically (Biodyvin) and works the cellar with a light touch, aiming for wines that read as fresh and precise rather than heavy and jammy. The domaine has become one of the appellation's clearest arguments that Rasteau can rival its more famous neighbor, Châteauneuf-du-Pape, at a fraction of the price.

The 2023 "Les Cras" comes from a single parcel planted on red clay and limestone piedmont soils, with vines averaging 40 years old. The blend leans heavily on Grenache Noir (70%), rounded out with equal parts Carignan, Mourvèdre, and Syrah (10% each). Grapes are hand-harvested and sorted, then destemmed and crushed before a native-yeast fermentation in concrete tanks, where an 18-day maceration with gentle pump-overs coaxes out color and structure without heaviness. Low yields, capped around 30 hectoliters per hectare, concentrate the fruit, and ten months of aging on fine lees in concrete (no oak) before an August bottling keep the wine's texture polished and its fruit character intact.

Why You'll Love It

• A juicy, structured red that splits the difference between Rasteau's old rustic reputation and the polish of a top Châteauneuf-du-Pape.
• The nose opens with fresh raspberry and dark cherry, violets, and a heavy dusting of wild garrigue herbs and cracked black pepper.
• On the palate the texture is firm yet remarkably silky, with a chalky, mineral edge running underneath the fruit.
• The finish stays fresh and mineral-driven rather than hot or heavy, a direct result of Durand's organic and biodynamic farming.
• Approachable enough for a weeknight pour, but with enough complexity to hold its own at a dinner party.

How To Serve It

• Serve slightly below room temperature, around 60-64°F, to keep the fruit lifted and the finish fresh.
• A short 30-60 minute decant will soften the tannins and let the garrigue and pepper notes fully open up.
• Pour into a Burgundy-style glass with a wide bowl to showcase the wine's aromatics.
• Pair with an herb-crusted lamb shank braised in its own garrigue-scented jus, or, for something simpler, a board of cured charcuterie and aged sheep's-milk cheese.