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: Medium-bodied, Juicy, Structured
Grape Varietal: 80% Grenache with 10% Syrah, and 10% Mourvèdre
Tastes Like: Comparable to a rich GSM, with blackberries, red cherry, plum and 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.

Duck Breast with Cherry & Red Wine Sauce (Magret de Canard aux Cerises)

Ingredients:

• 4 duck breasts (magrets)
• 1 cup fresh or frozen cherries, pitted
• 150ml red wine
• 1 shallot, finely chopped
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 sprig fresh thyme
• Salt and pepper

Instructions:

1. Score the duck skin in a criss-cross pattern, season with salt and pepper, and place the breasts skin-side down in a cold pan.
2. Cook the duck over medium heat for 6–8 minutes until the skin is crisp and golden, then flip and cook the flesh side for 3–4 minutes until medium-rare. Set aside to rest.
3. Pour off excess fat, leaving about one tablespoon in the pan, then sauté the chopped shallot until softened.
4. Add the cherries, red wine, balsamic vinegar, honey and thyme, then simmer until the sauce reduces and thickens slightly.
5. Slice the rested duck breasts and spoon the cherry–red wine sauce over the top before serving.

The rich duck and vibrant cherry sauce amplify the wine’s plum, blackberry and spice notes, creating a luxurious Rhône pairing.