Rotem & Mounir Saouma 2024

Characteristics and Tasting Notes for the Rotem & Mounir Saouma 2024

Tasting

Colour
The colour reveals a very deep, intense hue.

Nose
The nose reveals a beautiful aromatic complexity, blending notes of dark fruit, cherry and plum with floral and spicy touches. Subtle mineral, iodine and truffle nuances enrich this bouquet.

Palate
On the palate, this red wine stands out for its tension and energy. The texture offers fine, silky tannins, supporting a powerful structure. A saline, mineral thread runs through a lingering finish.

Food and Wine Pairing

This red wine pairs perfectly with a rib of beef, a Provençal daube, roast lamb or even feathered game. It also complements vegetable tagines and mature cheeses.

Service and Storage

With remarkable ageing potential, the Rotem & Mounir Saouma 2024 can be cellared to reveal its full potential until around 2044.

The Authentic Expression of a Rhône Valley Wine by Rotem & Mounir Saouma

The Estate

Founded in 2009, the Rotem & Mounir Saouma estate spans around 24 hectares in the Rhône Valley. Led by Mounir Saouma and his wife Rotem Brakin, this estate stands out for its unconventional philosophy, favouring historic methods and minimal intervention. Drawing on their experience in Burgundy, the current owners place paramount importance on the pure expression of terroir. Hands-on work and respect for the soil lie at the heart of their approach, placing the estate among the region's benchmark producers.

The Vineyard

The vineyard is built on a mosaic of terroirs. The vines grow on varied soils composed of sand, poor clay and rolled pebbles, encouraging optimal ripening while preserving the freshness of the berries. The estate favours organic farming and a high planting density to naturally limit yields. All vineyard work is carried out by hand, as part of an approach aimed at restoring and preserving long-term soil health.

Winemaking and Ageing

The production of the Rotem & Mounir Saouma 2024 follows the principles of natural, low-intervention winemaking. After a two-week cold maceration, fermentation proceeds slowly. Ageing then continues in a variety of vessels, including traditional barrels, large vats, concrete tanks, concrete eggs and clay amphorae. During this period, the wine undergoes no punching down, pumping over or racking. It is finally bottled without fining or filtration.