€31.60

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Inopia Rouge 2020 Cotes Du Rhone Villages - Rotem & Mounir Saouma

A rare combination of Burgundy and Rhône!

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Inopia Rouge 2020 Cotes Du Rhone Villages - Rotem & Mounir Saouma

Rotem & Mounir Saouma
RED
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

The Inopia Rouge 2020 Côtes du Rhône Villages from Rotem & Mounir Saouma is a rare fusion of Burgundy and Rhône. The renowned quality of the red wines of the Rhône Valley, the exceptional balance of red fruit and spices, and of course the names behind it, will impress you. Read on.

In 1999, Rotem and Mounir Saouma founded the famous and highly selective négociant house Lucien Le Moine in the heart of Burgundy. There, they purchased freshly fermented wines from local growers, nurtured them, aged them, and bottled them with their own signature. The quality of their wines quickly gained international recognition, especially through unique bottlings of 1er and Grand Cru wines that stood out. This marked the beginning of their brilliant journey in the world of wine.

In 2009, they decided to take a new step and engage in vineyard cultivation. They moved to the Rhône Valley, specifically to Châteauneuf, where they acquired neglected plots through auctions. This is how Clos Saouma was born.

The Inopia Rouge 2020 Côtes du Rhône Villages comes from Orange (where Châteauneuf‑du‑Pape is also produced), another once‑abandoned plot purchased by the Saoumas in 2011. There, they planted and cultivated—using minimal intervention—varieties destined exclusively for the Inopia range, whose name means “made from nothing.”

Whole‑cluster fermentation of Grenache Noir (the majority), Mourvèdre, Counoise, Syrah, and Cinsault lasted 15 days. The wine was then transferred, along with its lees, into a combination of foudres, French oak barrels, concrete eggs, and 500‑liter barrels. Its 18‑month maturation gave it depth and complexity while preserving the freshness and expressiveness of the varieties’ aromas.

The Inopia Côtes‑du‑Rhône Villages Rouge 2020 was bottled unfiltered and shows tremendous finesse and balance. It is silky, elegant, with pure flavors and aromas of red fruits. But it’s best if you discover it yourself with a tasting. Its price certainly won’t leave you indifferent.

Tastes Like

Impressive notes of red berries, red cherries, ripe strawberries, dried violet petals, hints of pepper, smoke, and oak.

Full‑bodied with silky tannins and crisp acidity. Strawberry, black cherry, blueberry, and sour cherry intertwine with notes of pepper, oak, licorice, and smoke.

Aroma
Body
Acidity
Aromas
Red berries, red cherries, ripe strawberries, dried violet flowers, notes of pepper, tobacco, oak
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14,5%
Origin Rhone, France
Variety Grenache Noir, Mourvèdre, Counoise, Syrah, Cinsault
Bottle Size 750ml
Barrique 18 months
Serving temperature 15ºC
Aging 10 years
Closure Cork
Organic No

PAIR IT

Beef fillet with thyme sauce, wild boar baked in parchment, aged yellow cheeses such as Gouda and Comté.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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Rotem & Mounir Saouma

Inopia Rouge 2020 Cotes Du Rhone Villages - Rotem & Mounir Saouma

RED
€31.60
Aroma
Body
Acidity
Aromas
Red berries, red cherries, ripe strawberries, dried violet flowers, notes of pepper, tobacco, oak

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