Domaine la Soumade, Cotes du Rhone 2021

All the grapes are picked exclusively by hand. The blends are mainly Grenache, Syrah and Mourvedre, the proportions varying a little with each vintage. The grapes receive a cold maceration of around 4 days followed by a cuvaison of some 20 to 30 days depending on the cuvee at a temperature of 32, coupled with a system of Burgundian pigeage inspired by Clos des Lambrays in Morey-Saint-Denis. The wine is then matured in cement tanks for one year before spending 6 months in a variety of oak: foudres, demi-muids and barriques. The wines are fined with egg whites but receive no filtration.

Romero is one of our most characterful and talented growers and a favourite. He founded Domaine La Soumade in 1979. By 1990, this passionate winegrower had achieved his long-cherished ambition of selling his entire production in bottle. And in 1996, Andre was joined by his son Frederic, after he had obtained his BEPA Diploma in viticulture and oenology. A new modern winery was built in 2002, the same year that a partnership with consultant Stephane Derenoncourt and his team began. Stephane encouraged gentler and more finely-tuned vinification techniques, so as to better reflect the unique expression and potential of the terroir. Without doubt, the wines have achieved greater finesse and purity. As of today, the 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 clay - limestone soils of Rasteau produce naturally powerful wines with great ageing potential. The yields at Soumade are low around 40 hl/ha for his Cotes du Rhone, 35 hl/ha for the Villages and much less for his super cuvees. All the grapes are picked exclusively by hand. The blends are mainly Grenache, Syrah and Mourvedre, the proportions varying a little with each vintage. The grapes receive a cold maceration of around 4 days followed by a cuvaison of some 20 to 30 days depending on the cuvee at a temperature of 32, coupled with a system of Burgundian pigeage inspired by Clos des Lambrays in Morey-Saint-Denis. The wine is then matured in cement tanks for one year before spending 6 months in a variety of oak: foudres, demi-muids and barriques. The wines are fined with egg whites but receive no filtration.