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Domaine la Soumade



Domaine la Soumade

Syrah, Grenache, Mourvedre

Rasteau, France

Alc. 14.5 %

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Domaine la Soumade is a small, family-owned winery located in Rasteau in France's Rhone Valley. Though often overshadowed by nearby Châteauneuf-du-Pape, wines from Rasteau are capable of being every bit as big, bold and expressive as their more famous cousins! Like the bulk of the Rhone Valley, the focus in Rastau is on the "holy trinity" of Grenache, Syrah, and Mourvèdre. Grown on limestone-dominant soils, these grape varieties produce wines of extraordinary power and great ageing potential - but good luck resisting the temptation to drink this right away!

Domaine la Soumade was founded in 1979 by André Roméro, who began by selling his wine to négociant bottlers. By 1990, however, all his wine was being sold under his own name, and his son Frédéric joined him in his work shortly thereafter. Today this father-son duo practice what the French call "lutte raisonnée" (literally "reasoned struggle"), using only organic treatments in the vineyards, and those only when absolutely necessary. The purity of the fruit and the expression of the land is the ultimate goal.

This structured red could easily be cellared for a further 10 years, but if enjoying young we'd recommend decanting! Serve at about 18 C.


Black cherry and currants are the dominant fruit aromas when this wine is first poured, but as it opens up with a bit of time in the glass, notes of herbaceous bramble, dried leaves, and woodsmoke begin to emerge. It's complex and layered, and would reward an hour or two in a decanter before enjoying.


Rasteau is known for being big and structured, and this bottling from Domaine la Soumade is no exception. It's full bodied and rich, with grippy, mouth-puckering tannins and a long, intense finish. The Grenache contributes a great core of red fruit, but it's the Syrah and Monastrell that shine here, with peppery spice, and blue and black fruit.


Go with big, bold flavours to match the intensity of this wine. Braised beef ribs, earthy black bean chilli, or a charcoal-grilled bison burger would be great pairings.

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