Background

As of today, the Domaine la Soumade estate covers 26 hectares in the commune of Rasteau and an additional hectare in Gigondas - a small terraced vineyard near the Dentelles de Montmirail. The dry red wines of Rasteau were promoted to cru status in 2010 (in line with Gigondas & Châteauneuf-du-Pape). The clay - limestone soils of Rasteau produce naturally powerful wines with great ageing potential.

Tasting notes

This is a great wine with a dark fruited style containing notes of cedarwood, garrigue, and ground pepper. It has a medium to full-bodied and is elegant, polished, and beautifully balanced.

Winemaking

Traditional winemaking with punching down of the skin cap and a regular pumping over of juice in open stainless steel tanks. Maceration of the skins lasts between 14 and 18 days. Fermentation temperature: between 77° F. and 86° F. 18 month maturation of wine on fine lees in stainless steel then a light filtration.

Food pairings