La Soula Le Rosé du Soula

About La Soula Le Rosé du Soula

La Soula Le Rosé du Soula is made of 100% Syrah from Roussilion, France. A bit darker and more complex, with cherry and raspberry, blood orange, and spice. Very bright on the finish. Direct pressing of the whole bunches is followed by one night of cold settling in stainless-steel tanks. The juice is then racked off the heavy lees straight into used 500L oak barrels for fermentation. The alcoholic fermentation begins naturally using only indigenous yeasts. Aged 6 months in used 500L oak barrels. The wine was bottled in March after a light filtration and a low dose of sulfur.

About Domaine La Soula

Just 70km from the Mediterranean Sea, up above the Agly Valley amidst the wild, rugged foothills of the Fenouillèdes you find Le Soula.

The ethos of Le Soula was an idea by Gerard Gauby (Domaine Gauby) and his English importers, Roy Richards and Mark Walford (Richards Walford & Co.), to showcase the potential of the high-altitude vineyards in the foothills of the Eastern Pyrenees. With the combination of old vines, granitic soils, and the cooler climate of the Fenouillèdes, the trio was convinced that this unique terroir could produce world-class wines of elegance and vitality. Armed with this conviction, in the late 1990’s they purchased a few hectares of vines and an old cellar in the village of Saint Martin de Fenouillet.

From the outset, the vineyards have been tended without the use of pesticides or chemical fertilizers. Biodynamic principles have been followed since 2008, and the Domaine is Demeter certified. The key to Le Soula has always been the quality of the vineyards. These are small plots of old vines, spread out over multiple communes. The soils are predominately decomposed granite, but a small amount of black schist can also be found. Each parcel has different expositions, and the altitudes range from 350–650 meters. The grapes are all hand harvested, and yields are extremely low, ranging from 14-18hl/ha depending on the vintage.

In the cellar, the goal is elegance and finesse, not terms often associated with Roussillon wines. This means light pneumatic pressing for the whites and 12-15-day whole bunch maceration for the reds. Maturation for whites and reds is done in a combination of new and used French and Austrian oak barrels of multiple sizes, and stainless-steel tanks. The Domaine’s flagship wines, Le Soula Blanc and Le Soula Rouge, remain in barrel and tank for 20-24 months prior to bottling. Minimal Sulphur is used to ensure the stability of the wine.

In 2016 the torch at Le Soula was passed to the lovely, energetic, and talented Wendy Wilson who makes the wines and oversees all work in the vineyards. Prior to joining Le Soula, Wendy spent 7 years making wine in the Loire Valley at the celebrated Pithon-Paillé with Jo Pithon and Joseph Paillé. Much of her focus at Pithon-Paillé was on vineyard management, but she was also instrumental in the winemaking process and made her first solo vinification in 2012. Looking for a new challenge and an admirer of Roussillon producers such as Cyril Fahl, Jean-Philippe Padié, and Danjou-Banessy, Wendy jumped at the opportunity to take over at Le Soula and she has not looked back.

From the beginning, Wendy’s objective has been to honor the work done before her and to remain stylistically true to the spirit of Le Soula. This means hard, often back-breaking work in the vines and low intervention in the cellar. While Wendy is quick to point out that changes in the cellar have been minimal during her tenure, her touch shines through. There is a textural balance on the palate and a lifted aromatic complexity that stands out in her wines.