Domaine La Soumade Rasteau 2021

Domaine La Soumade Rasteau is a bold and expressive red wine from the southern Rhône Valley, France, showcasing the rich character of Grenache-dominant blends. Crafted by the renowned André Roméro and now continued by his son and nephew, this wine bursts with juicy red and black fruits, ripe tannins, and a fresh finish that provides elegance and balance. The grapes are handpicked in tiny yields, with a meticulous vinification process that delivers remarkable quality and value. A shining example of the Rasteau appellation’s depth and charm.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Juicy
Grape Varietal: Predominantly Grenache with Syrah and Mourvèdre
Tastes Like: Blackberries, red cherry, plum, subtle spice
Alcohol Percentage: 15%
Closure: Cork
Size: 750mL
Appellation: AOC Rasteau
Region: Rhône Valley, France
Terroir: Stony clay-limestone soils
Aging: Aged in concrete tanks and large oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine La Soumade, located in the village of Rasteau, has earned acclaim for producing some of the most compelling red wines of the southern Rhône. Founded by André Roméro, who Robert Parker dubbed "The superstar of Rasteau," the domaine is now operated by his son and nephew. Their commitment to low yields, hand-harvesting, and careful winemaking results in wines of concentration, freshness, and unmistakable character. This cuvée is a true testament to their philosophy of quality over quantity.

Red Meat: Lamb shoulder with rosemary and garlic or grilled beef kebabs.
Game: Rabbit stew with prunes or roast duck with herbs.
Vegetarian: Ratatouille with eggplant and capsicum or mushroom bourguignon.
Poultry: Chicken tagine with preserved lemon and olives or turkey with cranberry glaze.

Comté: Firm and nutty, balancing the wine's fruitiness.
Camembert: Earthy and creamy, softening the wine's bold tannins.
Tommes: Rustic and savoury, perfect for the wine's structure.
Pont-l'Évêque: Washed rind with strong aroma, pairing well with ripe Grenache flavours.

Daube Provençale (Provençal Beef Stew)

Ingredients:

• 1kg beef chuck, cut into cubes
• 2 carrots, sliced
• 1 onion, chopped
• 3 garlic cloves, crushed
• 500mL red wine (preferably southern Rhône)
• 2 tbsp tomato paste
• 1 orange peel
• 2 bay leaves
• 1 sprig thyme
• Black olives (optional)
• Salt and pepper, to taste
• Olive oil

Instructions:

1. Marinate beef in wine, garlic, herbs, and orange peel overnight.
2. Drain and sear the beef in olive oil until browned. Remove and set aside.
3. Sauté onion and carrots until soft, add tomato paste, and stir.
4. Return beef to the pot, add marinade and simmer for 2.5–3 hours until tender.
5. Stir in olives (if using), season to taste, and serve with potatoes or polenta.
6. Enjoy with a glass of Domaine La Soumade Rasteau for a true taste of Provence.