Le Soula

Wendy Wilson

Roussillon, France

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About the Domaine

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 were 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. For me Wendy Wilson has truly captured the spirit of what Gerard Gauby, Roy Richards and Mark Walford hoped to achieve, wines of elegance and complexity that reflect the rugged beauty of this sometimes-forgotten corner of France.

Le Soula Blanc 2018

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Region: Roussillon

Appellation: Côtes Catalanes IGP

Grapes: 54% Vermentino, 22% Sauvignon Blanc, 14% Grenache Blanc, 6% Marsanne & Roussanne, 4% Macabeu

Average Vine Age: Vermentino (29 years), Sauvignon Blanc (28 years), Grenache Blanc (28 years), Marsanne & Roussanne (15 years), Macabeu (65 years)

Altitude: Multiple parcels located between 1,150 to 1,970 feet (350m-600m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 15hl/ha

Winemaking: Except for the Marsanne & Roussanne, which are co-planted, each variety and parcel are harvested and pressed separately. The juice undergoes one-night of cold settling, then racked off the heavy lees straight into fiber tanks for fermentation. Alcoholic fermentation begins naturally using only indigenous yeasts, and the wine went through full malolactic fermentation.

Maturation:  Each variety is aged separately for 14 months before the blend is established -32% in used 500L oak demi-muids, 20% in used 228L used oak barriques, and 48% in used 3000L oak vats. After blending the wine ages an additional 8 months in stainless steel tanks. If necessary, a very small sulfur addition and light clarifying filtration are done before bottling. In total, the wine matures 22-24 months before bottling.

pH: 3.29

Total SO2: 32ppm

Le Soula Blanc 2017

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Region: Roussillon

Appellation: Côtes Catalanes IGP

Grapes: 31% Marsanne & Roussanne, 21% Vermentino, 19% Sauvignon Blanc, 19% Malvoisie du Roussillon, 10% Macabeau

Average Vine Age: Marsanne & Roussanne (14 years), Vermentino (28 years), Sauvignon Blanc (27 years), Malvoisie du Roussillon (33 years), Macabeu (64 years)

Altitude: Multiple parcels located between 1,150 to 1,970 feet (350m-600m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 11hl/ha

Winemaking: Except for the Marsanne & Roussanne, which are co-planted, each variety and parcel are harvested and pressed separately. The juice undergoes one-night of cold settling, then racked off the heavy lees straight into fiber tanks for fermentation. Alcoholic fermentation begins naturally using only indigenous yeasts, and the wine went through full malolactic fermentation.

Maturation:  Each variety is aged separately for 14 months before the blend is established – 62% in used 500L demi-muids, 25% in used 2000L oak vats, and 13% in stainless steel tanks. After blending the wine ages an additional 8 months in stainless steel tanks. If necessary, a very small sulfur addition and light clarifying filtration are done before bottling. In total, the wine matures 22-24 months before bottling.

pH: 3.36

Total SO2: 48ppm

Le Soula Blanc 2016

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Region: Roussillon

Appellation: Côtes Catalanes IGP

Grapes: 49% Sauvignon Blanc, 23% Vermentino, 14% Grenache Blanc, 12% Macabeu, 2% field blend of Marsanne, Roussanne, Grenache Gris and Malvoisie du Roussillon (Tourbat)

Average Vine Age: Sauvignon Blanc (25 years), Vermentino (26 years), Grenache Blanc (25 years), Macabeu (62 years), field blend of Marsanne, Roussanne, Grenache Gris and Malvoisie du Roussillon (35 years)

Altitude: Multiple parcels located between 1,150 to 1,800 feet (350m-550m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 17hl/ha

Winemaking: Each variety and parcel are harvested and pressed separately. The juice undergoes one-night of cold settling, then is racked off the heavy lees straight into oak barrels of various sizes (88%) and stainless-steel tanks (12%). Alcoholic fermentation begins naturally using only indigenous yeasts.

Maturation:  Aged 60% in neutral 500L demi-muids, 28% in a new 3000L oak vat and 12% in stainless steel tanks. Each variety is aged separately for 13-15 months before the blend is established. After blending, the wine is transferred back to oak barrels and stainless-steel tanks for an additional 7-9 months of aging. In total, the wine is matured 20-24 months before going to bottle. The wines are only released when the Domaine feels they are ready, which is normally 3-4 years from the date of harvest. 2016 is the most recent release.

pH: 3.30

Total SO2: 36ppm

Le Soula Blanc 2015

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Region: Roussillon

Appellation: Côtes Catalanes IGP

Grapes: 49% Sauvignon Blanc, 23% Vermentino, 14% Grenache Blanc, 12% Macabeu, 2% field blend Marsanne, Roussanne, Grenache Gris and Malvoisie du Roussillon (Tourbat)

Average Vine Age: Sauvignon Blanc (24 years), Vermentino (25 years), Grenache Blanc (24 years), Macabeu (61 years), field blend of Marsanne, Roussanne, Grenache Gris and Malvoisie du Roussillon (34 years)

Altitude: Multiple parcels located between 1,150 to 1,970 feet (350m-600m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 17hl/ha

Winemaking: Each variety and/or parcel are harvested and pressed separately. The juice undergoes one-night of cold settling, then is racked off the heavy lees straight into stainless-steel tanks for fermentation. Alcoholic fermentation begins naturally using only indigenous yeasts, and the wine went through full malolactic fermentation.

Maturation:  Aged 21 months in used 500L Austrian oak demi-muids (18%), a new 2000L oak vat (21%), 2-year-old 3000L foudres (27%), and stainless-steel tanks (34%). Except for the field blend of Marsanne, Roussanne, Grenache Gris and Malvoisie du Roussillon, each variety is aged separately. At 21 months the blend is established, and the wine is transferred to stainless-steel tanks for 1-2 months before bottling. If necessary, a very small sulfur addition and light clarifying filtration are done at bottling.

pH: 3.33

Total SO2: 29ppm

Le Soula ‘La Macération du Soula’ N°22

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Region: Roussillon

Appellation: Vin de France

Grapes: 40% Vermentino, 34% Sauvignon Blanc, 26% Macabeu

Average Vine Age: Vermentino (27 years), Sauvignon Blanc (29 years), Macabeu (80 years)

Altitude: Multiple parcels located between 1,150 to 1,800 feet (350m-550m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 20hl/ha

Winemaking: Produced entirely from the 2022 vintage, a rarity for this cuvée. Each variety and parcel are harvested separately and undergo a 9 to 10-day whole bunch maceration in stainless-steel tanks. The grapes are then pressed and transferred to fiber tanks to complete fermentation. Only the naturally occurring indigenous yeasts are used during the fermentation.

Maturation:  Each variety is aged separately for 8 months before the blend is established – 66% in used oak demi-muids and 34% in new 300-liter oak barrels. After blending the wine ages, a further 1-2 months in stainless steel tanks. A small sulfur addition and light clarifying filtration are done before bottling.

pH: 3.52

Total SO2: 40ppm

Le Soula 'La Macération du Soula' N°21

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Region: Roussillon

Appellation: Vin de France

Grapes: 38% Sauvignon Blanc, 32% Macabeu, 15% Grenache Blanc, 10% Vermentino, 5% field blend of Marsanne & Roussanne

Average Vine Age: Sauvignon Blanc (29 years), Macabeu (80 years), Grenache Blanc (23 years), Vermentino (27 years), Marsanne & Roussanne (19 years)

Altitude: Multiple parcels located between 1,150 to 1,800 feet (350m-550m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 10hl/ha

Winemaking: A blend of the 2019 (17%) and 2021 (83%) vintages. Each variety and parcel are harvested separately and undergo a 11 to 14-day whole bunch fermentation in stainless-steel tanks. The grapes are then pressed and undergo one-night of cold settling before racking into stainless-steel tanks to complete fermentation. Only the naturally occurring indigenous yeasts are used during the fermentation.

Maturation:  Aged in a combination of used 3,000L oak vats (59%) and used 500L Austrian oak demi-muids (41%). The 17% portion coming from the 2019 vintage is aged 31 months and the portion coming from the 2021 vintage is aged 7 months. Each variety was aged separately until mid-April 2022 when the blend was established. After blending, the wine is transferred to stainless-steel tanks for 1-2 months before bottling. If necessary, a very small sulfur addition and light clarifying filtration are done at bottling.

pH: 3.57

Total SO2: 30ppm

Le Soula Rouge 2015

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Region: Roussillon

Appellation: Côtes Catalanes IGP

Grapes: 53% Carignan, 37% Syrah, 10% Grenache Noir

Average Vine Age: Carignan (69 years), Syrah (23 years), Grenache Noir (37 years)

Altitude: Multiple parcels located between 1,150 to 2,000 feet (350m-600m)

Soils/Terroir: Decomposed granite (89%) and schist (11%)

Farming: Biodynamic

Harvest: Hand harvested

Yield: 20hl/ha

Winemaking: Each variety and parcel were hand harvested between September 11 and October 2 and vinified separately in a combination of stainless-steel tanks and large used oak barrels. 9–14-day whole cluster fermentation using only indigenous yeasts, after which each tank and barrel are pressed separately and transferred to large used oak barrels to complete fermentation.

Maturation: Aged 36% in used large oak vats, 55% in used 500L Stockinger demi-muids & 228L barriques, and 9% in stainless-steel tanks. Each variety is matured separately for 13-15 months before the blend is established. After blending, the wine is transferred back to used oak barrels of various sizes and stainless-steel tanks for an additional 7-9 months of aging. Prior to bottling the wine undergoes a light filtration and a low dose of sulfur is added. In total, the wine is matured 22 months before going to bottle. The wines are only released when the Domaine feels they are ready to drink.

pH: 3.65

Total SO2: 23ppm

Le Soula Rouge 2014

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Region: Roussillon

Appellation: Côtes Catalanes IGP

Grapes: 37% Carignan, 39% Syrah, 24% Grenache Noir

Average Vine Age: Carignan (69 years old), Syrah (22 years old), Grenache Noir (36 years old)

Altitude: Multiple parcels located between 1,150 to 2,000 feet (350m-600m)

Soils/Terroir: Decomposed granite (89%) and schist (11%)

Farming: Biodynamic

Harvest: Hand harvested

Yield: 18 hl/ha

Winemaking: Each variety is harvested and fermented separately in a combination of stainless steel, concrete and large oak tanks. Fermentation is done whole cluster for 12-15 days using only indigenous yeasts. Each variety is pressed separately and transferred to oak barrels, oak tanks, and 500l demi-muids for aging.

Maturation: Aged 22 months in a combination of oak barrels (40%), 20-30hl oak tanks (40%), and 500l demi-muids (20%). Each variety is matured separately for 15 months before the blend is established. After blending, the wine is transferred back to the oak barrels, oak tanks, and demi-muids for an additional 7 months of aging. Bottled at 22 months with a light filtration and a low addition of sulphur. Released when the Domaine feels the wine is ready, which is normally 4-6 years from the date of harvest.

pH: 3.40

Total SO2: 22ppm

Le Soula Rouge 2013

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Region: Roussillon

Appellation: Côtes Catalanes IGP

Grapes: 59% Carignan, 23% Syrah, 18% Grenache Noir

Average Vine Age: Carignan (69 years old), Syrah (22 years old), Grenache Noir (36 years old)

Altitude: Multiple parcels between 1,150 and 2,000 feet (350m-600m)

Soils/Terroir: Decomposed granite (89%) and schist (11%)

Farming: Biodynamic

Harvest: Hand harvested

Yield: 20hl/ha

Winemaking: Each variety is harvested and fermented separately in a combination of stainless steel, concrete and large oak tanks. Fermentation is done whole cluster for 12-15 days using only indigenous yeasts. Each variety is pressed separately and transferred to oak barrels (60%) and stainless-steel tanks (40%) for aging.

Maturation: Aged 40% in used large oak tanks, 20% in 500L Austrian & French oak barrels and 40% in stainless-steel tanks. Each variety is matured separately for 13-15 months before the blend is established. After blending, the wine is transferred back to oak barrels and stainless-steel tanks for an additional 7-9 months of aging. In total, the wine is matured 20-24 months before going to bottle. The wines are only released when the Domaine feels they are ready, which is normally 4-6 years from the date of harvest.

pH: 3.47

Total SO2: 23ppm

Le Soula 'Le Rosé du Soula' 2021

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Region: Roussillon

Appellation: Vin de France

Grapes: 100% Syrah

Average Vine Age: Syrah (26 years)

Altitude: Multiple parcels located between 1,150 to 2,000 feet (350m-600m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 15hl/ha

Winemaking: 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.

Maturation: Aged 6 months in used 500L oak barrels. The wine was bottled in March after a light filtration and a low dose of sulfur.

pH: 3.35

Total SO2: 26ppm

Le Soula 'Trigone Blanc' N°XXI

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Region: Roussillon

Appellation: Vin de France

Grapes: 63% Vermentino, 34% Sauvignon Blanc, and 3% Macabeu

Average Vine Age: Vermentino (27 years), Sauvignon Blanc (19 years), and Macabeu (31 years)

Altitude: Multiple parcels located between 1,300 to 1,800 feet (400m-550m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 10.5hl/ha

Winemaking: Produced entirely from the 2021 vintage, a rarity for the Trigone line. Each variety and parcel are harvested and pressed separately. The juice undergoes one-night of cold settling, then is racked off the heavy lees into stainless-steel tanks for fermentation. Alcoholic fermentation begins naturally using only indigenous yeasts. Each component of blend goes through full malolactic fermentation.

Maturation: Each variety and parcel are aged separately for 6 months. 76% in neutral 2,000L & 3,000L oak vats and 24% in used 500L Austrian oak barrels. One month prior to bottling the components are blended and transferred to stainless-steel tanks. If necessary, a very small sulfur addition and a light clarifying filtration are done at bottling.

pH: 3.29

Total SO2: 29ppm

Le Soula 'Trigone Blanc' N°XX

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Region: Roussillon

Appellation: Vin de France

Grapes: 39% Sauvignon Blanc, 33% Vermentino, 19% Grenache Blanc, 5% Field Blend of Marsanne and Roussanne, and 4% Field Blend of Macabeu and Malvoisie du Roussillon

Average Vine Age: Sauvignon Blanc (35 years), Vermentino (32 years), Grenache Blanc (30 years), Marsanne (19 years), Roussanne (19 years), Macabeu (31 years), Malvoisie du Roussillon (37 years)

Altitude: Multiple parcels located between 1,300 to 1,800 feet (400m-550m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 15hl/ha

Winemaking: A blend of the 2020 (48%), 2019 (46%), and 2018 (6%) vintages. Each variety and parcel are harvested and pressed separately. The juice undergoes one-night of cold settling, then is racked off the heavy lees into stainless-steel tanks for fermentation. Alcoholic fermentation begins naturally using only indigenous yeasts. Each component of blend goes through full malolactic fermentation.

Maturation: 5-28 months depending on the vintage. 85% in neutral oak tanks and 15% in used 500L Austrian oak barrels. Each variety and parcel are aged separately until the January following the most recent harvest when the blend is established. After blending, the wine goes back into oak barrels and stainless-steel tanks for a short time. 1 month prior to bottling the entire volume is racked into stainless-steel tanks. If necessary, a very small sulfur addition and a light clarifying filtration are done at bottling.

pH: 3.46

Total SO2: 35ppm

Le Soula 'Trigone Rouge' N°XXI

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Region: Roussillon

Appellation: Vin de France

Grapes: 92% Syrah, 5% Carignan, 3% Grenache Noir

Average Vine Age: Carignan (112 years), Syrah (26 years), Grenache Noir (56 years)

Altitude: Multiple parcels located between 1,315 to 2,000 feet (400m-600m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 15.5hl/ha

Winemaking: Produced entirely from the 2021 vintage, a rarity for the Trigone line. Each variety and parcel are harvested and vinified separately in stainless-steel tanks. Whole cluster fermented for 5 to 13 days, depending on the grape variety, using only the naturally occurring indigenous yeasts. Each variety is pressed separately and transferred to neutral oak barrels of various sizes for aging.

Maturation: Each variety and parcel are aged separately for 6 months. 84% in used 500L Austrian oak barrels and 16% in neutral 3,000L oak vats. One month prior to bottling the components are blended and transferred to stainless-steel tanks. If necessary, a very small sulfur addition and a light clarifying filtration are done at bottling.

pH: 3.52

Total SO2: 28ppm

Le Soula 'Trigone Rouge' N°XX

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Region: Roussillon

Appellation: Vin de France

Grapes: 51% Carignan, 43% Syrah, 6% Grenache Noir

Average Vine Age: Carignan (74 years), Syrah (24 years), Grenache Noir (25 years)

Altitude: Multiple parcels located between 1,315 to 2,000 feet (400m-600m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 15hl/ha

Winemaking: A blend of the 2020 (33%), 2019 (64%) and 2018 (3%) vintages. Each variety and parcel are harvested and vinified separately in a combination of stainless steel and concrete tanks. Whole cluster fermented for 5 to 12 days, depending on the grape variety, using only the naturally occurring indigenous yeasts. Each variety is pressed separately and transferred to used oak barrels and tanks for aging.

Maturation: Aged 5-28 months depending on the vintage in used oak tanks and used 500L oak barrels. Each variety is aged separately until the January following the most recent harvest when the blend is established. 1-2 months prior to bottling the entire volume is racked into stainless-steel tanks. If necessary, a very small sulfur addition and a light clarifying filtration are done at bottling.

pH: 3.62

Total SO2: 21ppm

Le Soula 'Trigone Blanc' N°19

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Region: Roussillon

Appellation: Vin de France

Grapes: 90% Macabeu, 10% Malvoisie du Roussillon (Tourbat)

Average Vine Age: Macabeu (52 years), Malvoisie du Roussillon (36 years)

Altitude: Multiple parcels located between 1,300 to 1,800 feet (400m-550m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 11hl/ha

Winemaking: A blend of the 2019 (70%) and 2018 (30%) vintages. Each variety and parcel are harvested and pressed separately. The juice undergoes one-night of cold settling, then is racked off the heavy lees straight into oak barrels of various sizes. Alcoholic fermentation begins naturally using only indigenous yeasts.

Maturation: 9-21 months depending on the vintage. 20% in used oak barrels and 80% in used oak tanks. Each variety is aged separately until the January following the most recent harvest when the blend is established. After blending, the wine goes back into oak and stainless-steel tanks for a short time. 2 months prior to bottling the entire volume is racked into stainless-steel tanks. The wines are typically bottled in May or June with a light filtration.

pH: 3.02

Total SO2: 33ppm

Le Soula 'Trigone Blanc' N°18

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Region: Roussillon

Appellation: Vin de France

Grapes: 45% Macabeu, 31% Vermentino, 22% Sauvignon Blanc, 1% Grenache Blanc, 1% Field Blend (Marsanne, Roussanne)

Average Vine Age: Macabeu (52 years), Vermentino (28 years), Sauvignon Blanc (25 years), Grenache Blanc (25 years), Marsanne (26 years), Roussane (26 years)

Altitude: Multiple parcels between 1,300 and 1,800 feet (400m-550m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 17hl/ha

Winemaking: A blend of the 2018 (59%) and 2017 (41%) vintages. Each variety and parcel are harvested and pressed separately. The juice undergoes one-night of cold settling, then is racked off the heavy lees straight into oak barrels (55%) and stainless-steel tanks (45%). Alcoholic fermentation begins naturally using only indigenous yeasts.

Maturation: 9-21 months depending on the vintage. 45% in stainless steel tanks, 28% in new large oak tanks, 27% in used 500L Austrian & French oak barrels. Each variety is aged separately until the January following the most recent harvest when the blend is established. After blending, the wine goes back into oak barrels and stainless-steel tanks for a short time. 2 months prior to bottling the entire volume is racked into stainless-steel tanks. The wines are typically bottled in May or June with a light filtration.

pH: 3.30

Total SO2: 40ppm

Le Soula Blanc 2014

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Region: Roussillon

Appellation: Côtes Catalanes IGP

Grapes: 36% Sauvignon Blanc, 34% Macabeu, 15% Grenache Blanc, 7% Vermentino, 7% field blend of Marsanne & Roussanne, 1% Grenache Gris

Average Vine Age: Sauvignon Blanc (25 years), Macabeu (62 years), Grenache Blanc (25 years), Vermentino (15 years), 7% field blend of Marsanne & Roussanne (26 years), Grenache Gris (62 years)

Altitude: Multiple parcels between 1,150 and 1,800 feet (350m-550m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 17hl/ha

Winemaking: Each variety and parcel are harvested and pressed separately. The juice undergoes one-night of cold settling, then is racked off the heavy lees straight into oak barrels (73%) and stainless-steel tanks (27%). Alcoholic fermentation begins naturally using only indigenous yeasts.

Maturation:  Aged 45% in neutral 500L Austrian & French oak barrels, 28% in a new 2000L oak tank and 27% in stainless steel tanks. Each variety is aged separately for 13-15 months before the blend is established. After blending, the wine is transferred back to oak barrels and stainless-steel tanks for an additional 7-9 months of aging. In total, the wine is matured 20-24 months before going to bottle. The wines are only released when the Domaine feels they are ready, which is normally 4-5 years from the date of harvest. The current release is 2014.

pH: 3.33

Total SO2: 22ppm

Le Soula 'La Macération du Soula' N°19

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Region: Roussillon

Appellation: Vin de France

Grapes: 76% Vermentino, 24% Macabeu

Average Vine Age: Vermentino (26 years), Macabeu (52 years)

Altitude: Multiple parcels located between 1,150 to 1,800 feet (350m-550m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 21hl/ha

Winemaking: A blend of the 2019 (36%), 2018 (24%), 2017 (12%), 2015 (12%) and 2014 (16%) vintages. Each variety and parcel are harvested separately and undergo a 10 to 15-day whole bunch maceration. The grapes are then pressed and undergo one-night of cold settling before racking into 500L Austrian oak barrels (84%) and glass bonbonnes (16%). Alcoholic fermentation begins naturally using only indigenous yeasts.

Maturation:  5-66 months depending on the vintage. 84% in 500L Austrian oak barrels and 16% in glass bonbonnes (16%). Each variety is aged separately until the January following the most recent harvest when the blend is established. After blending, the wine goes back into oak barrels for a short time. 1 month prior to bottling the entire volume is racked into stainless-steel tanks. The wines are bottled in March or April with a light filtration.

pH: 3.6

Total SO2: 22ppm

Le Soula 'Le Rosé du Soula' 2020

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Region: Roussillon

Appellation: Vin de France

Grapes: 75% Syrah, 25% Grenache Noir

Average Vine Age: Syrah (36 years), Grenache Noir (20 years)

Altitude: 1,375 feet (420m)

Soils/Terroir: The Syrah is planted on soils of decomposed granite and the Grenache Noir on soils of black schist.

Farming: Biodynamic

Harvest: Hand harvested

Yield: 12hl/ha

Winemaking: The wines are harvested and fermented separately. 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 large neutral vats for fermentation. The alcoholic fermentation begins naturally using only indigenous yeasts.

Maturation: The wine is aged 5 months, the Syrah in neutral barrels and the Grenache Noir in stainless steel. In February, the components are blended, and the wine is bottled in March with a light filtration.

pH: 3.62

Total SO2: 35ppm

Le Soula 'Le Rosé du Soula' 2019

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Region: Roussillon

Appellation: Vin de France

Grapes: 100% Syrah

Average Vine Age: Syrah (26 years)

Altitude: Multiple parcels located between 1,150 to 2,000 feet (350m-600m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 20hl/ha

Winemaking: 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 large neutral vats for fermentation. The alcoholic fermentation begins naturally using only indigenous yeasts.

Maturation: Aged 4 months in neutral barrels. The wines are bottled in late February with a light filtration.

pH: 3.47

Total SO2: 30ppm

Le Soula 'Trigone Rouge' N°19

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Region: Roussillon

Appellation: Vin de France

Grapes: 53% Syrah, 41% Carignan, 6% Grenache Noir

Average Vine Age: Syrah (25 years), Carignan (74 years), Grenache Noir (25 years)

Altitude: Multiple parcels located between 350m-600m (1,150 to 2,000 feet)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 18hl/ha

Winemaking: A blend of the 2019 (34%), 2018 (18%) and 2017 (48%) vintages. Each variety and parcel are harvested and vinified separately in a combination of stainless steel and concrete tanks. Whole cluster fermented for 8 to 12 days, depending on the grape variety, using only the naturally occurring indigenous yeasts. Each variety is pressed separately and transferred to oak barrels and tanks for aging.

Maturation: Aged 4-30 months depending on the vintage. 66% in neutral 500L oak barrels and 34% in 3,000-liter oak tanks. Each variety is aged separately until the January following the most recent harvest when the blend is established. 1-2 months prior to bottling the entire volume is racked into stainless-steel tanks. The wines are typically bottled in March with a light clarifying filtration.

pH: 3.59

Total SO2: 28ppm

Le Soula 'Trigone Rouge' N°18

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Region: Roussillon

Appellation: Vin de France

Grapes: 100% Syrah

Average Vine Age: Syrah (28 years)

Altitude: Multiple parcels located between 1,150 to 2,000 feet (350m-600m)

Soils/Terroir: Decomposed granite

Farming: Biodynamic

Harvest: Hand harvested

Yield: 25hl/ha

Winemaking: Trigone Rouge No. 18 is made entirely from the 2018 vintage, a rarity for the Trigone line up. Fermented whole cluster for 8-12 days, using only indigenous yeasts, in a combination of stainless steel and concrete tanks. After 12 days the grapes are pressed, and the juice is transferred back to stainless steel and concrete tanks to complete fermentation.

Maturation: Aged 7 months, 66% in neutral 500L Austrian & French oak barrels and 34% in 3,000L oak tanks. 1 month prior to bottling the entire volume is racked into stainless-steel tanks. The wines are typically bottled in May or June with a light filtration.

pH: 3.29

Total SO2: 28ppm

Le Soula 'Trigone Rouge' N°17

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Region: Roussillon

Appellation: Vin de France

Grapes: 86% Syrah, 14% Carignan

Average Vine Age: Syrah (25 years), Carignan (80 years)

Altitude: Multiple parcels between 1,150 and 2,000 feet (350m-600m)

Soils/Terroir: Decomposed granite and gneiss (99%) and black marls (1%)

Farming: Biodynamic

Harvest: Hand harvested

Yield: 18hl/ha

Winemaking: A blend of the 2017 (55%), 2016 (37%) and 2015 (8%) vintages. Each variety and parcel are harvested and vinified separately in a combination of stainless steel and concrete tanks. Both the Syrah and the Carignan are whole cluster fermented up to 15 days using only indigenous yeasts. Each variety is pressed separately and transferred to oak barrels and stainless-steel tanks for aging.

Maturation: Aged 9-33 months depending on the vintage. 33% in stainless-steel tanks, 55% in neutral 500L Austrian & French oak barrels, 12% in large oak tanks. Each variety is aged separately until the January following the most recent harvest when the blend is established. After blending, the wine goes back into oak barrels and stainless-steel tanks for a short time. 2 months prior to bottling the entire volume is racked into stainless-steel tanks. The wines are typically bottled in May or June with a light filtration.

pH: 3.48

Total SO2: 30ppm

Le Soula Rouge 2009

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Region: Roussillon

Appellation: Côtes Catalanes IGP

Grapes: 67% Carignan, 30% Syrah, 3% Grenache Noir

Average Vine Age: Carignan (63 years old), Syrah (17 years old), Grenache Noir (31 years old)

Altitude: Multiple parcels between 1,150 and 2,000 feet (350m-600m)

Soils/Terroir: Decomposed granite (80%) and schist (20%)

Farming: Biodynamic

Harvest: Hand harvested

Yield: 18hl/ha

Winemaking: Each variety is harvested and fermented separately in a combination of stainless steel, concrete and large oak tanks. Fermentation is done whole cluster for 8-24 days, depending on the grape variety. Only naturally occurring indigenous yeasts are used. Each variety is pressed separately and transferred to oak barrels (60%) and stainless-steel tanks (40%) for aging.

Maturation: Aged 20% in used oak vats, 10% in new 500L oak demi-muids, 10% in one-year-old 500L demi-muids, 20% in older 500L demi-muids and 40% in stainless-steel tanks. Each variety is matured separately for 13-15 months before the blend is established. After blending, the wine is transferred back to oak barrels and stainless-steel tanks for an additional 7-9 months of aging. In total, the wine is matured 20-24 months before going to bottle. The wines are only released when the Domaine feels they are ready, which is normally 4-6 years from the date of harvest. The most recent release for Le Soula Rouge is 2013.

pH: 3.6

Total SO2: 30ppm

Producer Information

Domaine: Le Soula

Country: France

Region: Roussillon

Sub Region: Fenouillèdes, (cellar in Prugnanes, vineyards in the communes of Saint Martin de Fenouillet, le Vivier, Felluns and St Arnac)

Size: 22 hectares

Farming: Biodynamic (Demeter)

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Why Support Small Growers?

To us, it’s a simple truth that vignerons who apply biodynamic and organic practices have an intimate understanding of their vineyards and the raw materials (grapes) produced from each individual parcel. Perhaps it is unquantifiable, but this level of understanding almost always translates into something unique and delicious in your glass.