# Le Vassal (2021)

- **Producer:** Domaine Rostaing
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah, Grenache, Mourvèdre
- **Region:** Languedoc-Roussillon, France
- **Style:** Classic
- **Average price:** €29
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–15 °C
- **Aromas & flavours:** blackberry, black cherry, raspberry, black pepper, violet, blueberry, vanilla, cloves, liquorice, tobacco, earth

## About this wine

Le Vassal is a red wine from Domaine Rostaing, produced in the Languedoc-Roussillon region of France. The wine is primarily made from Syrah, often blended with Grenache and Mourvèdre. The estate, known as Puech Noble, is located on a plateau with limestone soils and rounded stones, at an elevation that contributes to cooler temperatures. Domaine Rostaing, founded by René Rostaing and now managed by his son Pierre, is recognized for its mastery of Northern Rhône Syrah, applying a similar philosophy of finesse and precision to its Languedoc wines. The 2021 vintage benefited from favorable weather conditions in the region, resulting in balanced fruit.

## Interesting facts

- Puech Noble estate sits at an elevation comparable to Châteauneuf-du-Pape.
- Vineyards are planted on limestone soils with galets roulés (rounded stones).
- Domaine Rostaing is renowned for Northern Rhône Syrah, particularly from Côte-Rôtie.
- The estate uses 'lutte raisonée' farming, minimizing chemical intervention.

## Food pairing

The wine's medium-plus body and firm tannins are well-suited to complement the richness of proteins like lamb, beef, and duck. Savory herbal notes in the wine can echo those used in seasoning dishes, while dark fruit characteristics can harmonize with fruit-based sauces or glazes. The wine's structure can cut through fattier elements, providing balance.

## Wine making process

Le Vassal is produced using traditional winemaking methods. Grapes are hand-harvested and undergo a maceration period of approximately 18 days, with the inclusion of stems varying by vintage. Fermentation is carried out using wild yeasts. Following fermentation, two-thirds of the wine is aged in French oak barrels (228-liter and 600-liter) with a limited proportion of new oak, while the remaining third is aged in stainless steel tanks. Vineyard management follows 'lutte raisonée' principles, avoiding artificial fertilizers and herbicides.