Wines Faugères Domaine La Sarabande - Les Rabasses

Domaine La Sarabande’s Cuvée Les Rabasses is a red wine crafted in the Faugères AOC, a notable appellation in the Languedoc region of southern France. Although this is a non-vintage (non millésimé) bottling, it typically draws from a blend of traditional southern French varieties—most often Grenache, Syrah and Mourvèdre, which are signature grapes of the area. The vineyards benefit from schist soils, which are renowned in Faugères for their capacity to store heat and provide excellent drainage, contributing to both ripeness and minerality in the wine. The vinification is generally carried out with a view to preserving freshness and aromatic complexity, with careful extraction during fermentation to balance structure and fruit.

The Languedoc region is marked by a classic Mediterranean climate—long, hot, dry summers and mild, wet winters. This climate enables optimal ripening of grapes, which translates into generous, sun-filled fruit character in the wines. Faugères is distinguished within Languedoc for its ancient schist soils, which impart a certain finesse and a mineral streak unusual for such a warm region. The area has a long winemaking history, with vignerons steadily improving quality, earning Faugères its AOC status and a reputation for authentic, characterful reds.

Cuvée Les Rabasses, with its bold fruit, spice, and earthy undertones, is a versatile companion at the table. For regional harmony, try it alongside duck confit or a hearty cassoulet. Its structure and aromatic profile also suit grilled meats such as lamb chops with Provençal herbs or a wild mushroom ragout. For vegetarian pairings, consider ratatouille or roasted Mediterranean vegetables, which will echo the wine’s savoury notes.

To fully appreciate its expressive aromas and supple tannins, serve this wine between 16-18°C. Decanting for 30 minutes before serving can help open up the bouquet and soften the palate, especially if enjoyed soon after purchase. This red will benefit from pairing with food but can also offer rewarding complexity on its own.