André Romero, a very enthusiastic winegrower, created Domaine La Soumade in 1979. His son Frédéric joined him in 1996 complete with a BEPA professional diploma in viticulture and oenology. In 2002, they began working with Stéphane Derenoncourt who introduced gentler and more precise vinification techniques to improve the purity and finesse of the wines. Today, the property covers 26 hectares in the commune of Rasteau and an additional hectare in Gigondas, on a small vineyard plot near the Dentelles de Montmirail. The clay-limestone soils make for powerful wines with excellent ageing potential.

Sustainable farming techniques are used; the old Grenache, Syrah and Mourvèdre vines are harvested by hand. The grapes are sorted on a table before being vinified in the traditional way, with punching down and pumping over every day. Maceration lasts for 21-25 days. Elevage on lees continues for nearly 18 months. Its inky-black appearance, balanced and fruity notes and tannins that mellow with time characterise a wine that loses nothing of its power or depth.