Domaine La Soumade Vin Doux Naturel 'Grenat' 2022

Domaine La Soumade Vin Doux Naturel 'Grenat' is a rich and elegant sweet red wine from Rasteau in the southern Rhône Valley, France. Made from old-vine Grenache, it opens with aromas of prune and a subtle smoky note. With aeration, layers of dried fig and date emerge, adding depth to its aromatic complexity. On the palate, it delivers generous texture, fluidity, and a fine balance of sweetness and finesse, making it a truly refined example of Vin Doux Naturel.

*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: Fortified Red Wine
Style: Sweet, Rich
Grape Varietal: Grenache
Tastes Like: Prune, dried fig, date, subtle smoke
Alcohol Percentage: 16%
Closure: Cork
Size: 750mL
Appellation: AOC Rasteau Vin Doux Naturel
Region: Rhône Valley, France
Terroir: Clay-limestone soils with surface blue clay
Aging: Traditional vinification followed by fortification with marc alcohol
Serving Temperature: 10–12°C – Best served slightly chilled

Domaine La Soumade, a family-owned estate in the village of Rasteau, is celebrated for its commitment to quality and its ability to showcase the potential of Grenache in both dry and sweet expressions. The Vin Doux Naturel 'Grenat' is produced from old vines using traditional methods, including a fortification process that halts fermentation and preserves the grape's natural sweetness. This cuvée is a testament to the winery's mastery of balance and aromatic purity.

Game: Rabbit with prunes or duck with dried fruit compote.
Desserts: Black Forest cake or flourless chocolate torte.
Cheese: Roquefort or other strong blue-veined cheeses.
Fruit: Poached figs or dates with almonds.

Roquefort: Intense and salty, providing contrast to the wine's sweetness.
Bleu d'Auvergne: Creamy and bold, ideal with dried fruit notes.
Pérail: Soft sheep's cheese adding earthy balance.
Mimolette: Aged and crumbly, complementing the wine's rich texture.

Civet de Lapin aux Pruneaux (Rabbit Stew with Prunes)

Ingredients:

• 1 whole rabbit, jointed
• 150g prunes, pitted
• 1 onion, chopped
• 2 garlic cloves, minced
• 250mL red wine
• 1 bay leaf
• 1 sprig thyme
• 1 tbsp tomato paste
• Olive oil
• Salt and pepper, to taste

Instructions:

1. Soak prunes in warm water for 30 minutes and set aside.
2. Brown rabbit pieces in olive oil, then remove and reserve.
3. Sauté onion and garlic until softened, then stir in tomato paste.
4. Return rabbit to the pot, add red wine, herbs, and prunes. Simmer gently for 1.5–2 hours.
5. Adjust seasoning and serve hot with mashed potatoes or rustic bread.
6. Enjoy with Domaine La Soumade Vin Doux Naturel 'Grenat' for a perfect Rasteau pairing.