I often think of Rasteau as the “poor man’s Châteauneuf.” With its clay soils strewn with large galet stones and sun-drenched slopes, it produces reds that are rich, powerful, and full of southern Rhône warmth. Originally known for its sweet fortified wines, Rasteau was first recognized as a cru for those styles before earning acclaim for its dry reds. Vigneron Thibaud Chamfort crafts one of the finest examples from his top Rasteau site. The wine brims with blue and black fruit—boysenberry, fig jam, and a hint of Asian spice. Full-bodied and deeply textured, it’s an ideal red for the cooler seasons and pairs beautifully with braised meats. My current favorite? Beef cheeks—their unctuous richness is a perfect match for the bold, savory depth of this wine.