# Omnia Châteauneuf-du-Pape Rouge (2019)

- **Producer:** Rotem & Mounir Saouma
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Syrah, Mourvèdre
- **Region:** Rhône, France
- **Style:** Natural
- **Alcohol:** 14.5%
- **Average price:** €97
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, blackberry, eucalyptus, dried herbs, raspberry, black cherry, black plum, cloves, butter, vanilla, cedar, cream, leather, earth, prune, dried fruit, tobacco

## About this wine

The Omnia Châteauneuf-du-Pape Rouge 2019 is a red wine from the Rhône Valley, produced by Rotem & Mounir Saouma. The wine is a blend primarily of Grenache, Syrah, and Mourvèdre, sourced from various specific vineyard parcels. Rotem & Mounir Saouma, with a background in Burgundy, are known for their meticulous approach to viticulture and winemaking, emphasizing natural methods and respect for the land. Their philosophy involves careful grape selection and minimal intervention to allow the terroir and grape varietals to express themselves fully. This wine is a representation of the power and character associated with the Châteauneuf-du-Pape appellation, achieved through their dedicated farming and winemaking practices.

## Interesting facts

- The Saoumas farm across 8 vineyards in 5 villages.
- They prioritize improving vineyard drainage.
- Grapes are destemmed before fermentation.
- Wine is bottled directly from the barrel without filtration.

## Food pairing

The wine's full body and robust tannins are well-suited to rich proteins, where they can cut through fat and complement the meat's texture. Flavors of dark fruit and spice in the wine can echo or contrast with herbs and savory elements in the dishes, creating harmonious pairings.

## Wine making process

The winemaking process for Omnia Châteauneuf-du-Pape Rouge begins with destemming the grapes. A cold maceration period of 10 days precedes alcoholic fermentation, which is initiated by natural yeasts and lasts for approximately 10 days. The free-run wine ('vin de goutte') is separated, and the remaining mash is gently pressed. Fermentation and aging occur in a variety of vessels, including wooden barrels, tanks, and cement 'eggs'. Malolactic fermentation is allowed to start naturally. The wine is aged for 24 months in oak barrels from the Jupilles forest. It is bottled directly from the barrel without clarification or filtration, which may result in sediment.