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Rasteau Domaine de la Soumade 2016

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Availability: 11 In stock


Additional Information

One Line Description Rasteau Domaine de la Soumade, rich, full bodied Grenache based red wine
Production Method Conventional
Country France French
Region Southern Rhone, France
Producer Domaine de la Soumade
Vintage 2016
Wine Type Red Wine
Wine Style Full bodied
Grape Blend Grenache, Syrah, Mourvedre
Alcohol 14.5% abv
Terroir Clay, limestone
Maturation 18 months in stainless steel
Ageing Potential 5-8 years to show at its best


Rasteau Domaine de la Soumade, rich, full bodied Grenache based red wine. A crunchy and fleshy glass of Grenache based Southern Rhone wine. Andre's wines have great character and although not natural wine, they have authenticity in spades and the true taste of the Rhone. The wines receive a light filtration so no cloudiness appears and the forest fruits and spice of the wine are evident on nose and palate. Very pleasant and great value red from the Rhone.

'The superstar of Rasteau is André Roméro who produces five Cuvées of drop-dead delicious red wine.' I don't often quote Robert Parker but I think he has good judgement on this one. When working for Majestic wines in my early days, I used to visit an excellent little independent wine shop at West Jesmond Station called Richard Granger. There I often bought a couple of bottles of Romero wine simply to taste something from the Rhone which tasted like real wine and being single and living alone I would happily see of a bottle with a steak and DVD, happy days! Since then, I have always had a special liking for these hearty reds, not always perfect and sometimes a touch too rich for me nowadays, there is nonetheless a lovely, warming chunkiness about them which is always very enjoyable, particularly on cold nights with some hearty food. At Soumard they practice agriculture “raisonée” in all of the vineyards, only treating the vines where absolutely necessary, in order to maximise the terroir (clay-limestone) characteristics of the wines and practise sustainable viticulture. They use organic compost which is only applied when soil deficiencies are revealed, following analysis of the soil and vine vegetation. When climatic conditions dictate they use organically permitted treatments (sulphur and copper) to protect the vines from mildew and oidium. Although not certified organic, their approach to viticulture is respectful of the land and the future sustainability of production and the environment.

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