Soula, Le
Summary
Le Soula is a collaborative winery established in 2001 that farms 53 hectares of high-elevation vineyards (500-600m) in Roussillon's Fenouillèdes region, producing terroir-driven wines from old-vine Carignan, Syrah, Grenache, and numerous white varieties grown on granite, schist, and limestone soils. Their patient, minimal-intervention approach includes organic certification, natural fermentations, and extended aging periods determined by vintage character rather than formula, revitalizing forgotten mountain vineyards that capture the freshness and minerality of their unique Pyrenean microclimate.
Heritage & Leadership
Le Soula was established in 2001 as a collaborative project between Roussillon winemaker Gérard Gauby and two English wine merchants, Roy Richards and Mark Walford. The venture began when they discovered abandoned vineyard sites at high elevations in the Fenouillèdes region of Roussillon, near the village of Saint-Martin-de-Fenouillet. These remote vineyards in the foothills of the Pyrenees had been largely forgotten by modern viticulture but contained old vines with significant potential. The name "Le Soula" derives from the Occitan word for "sunny place," reflecting the abundant sunshine that bathes these mountain vineyards. In 2008, Mark Walford took over the primary management of the estate, working with a dedicated team including winemaker Wendy Wilson, who joined in 2016 and has continued to refine the estate's distinctive style while maintaining its founding principles.
## Vineyards & Wines
Le Soula's vineyards span approximately 53 hectares across the high-altitude terrain of the Fenouillèdes region, situated between 500 and 600 meters above sea level. This elevation provides a crucial cooling influence in the otherwise warm Mediterranean climate, allowing for slower ripening and greater aromatic development in the grapes. The vineyard parcels are scattered across the mountainside, featuring diverse soil compositions including granite, schist, and limestone, each contributing different mineral characteristics to the wines.
The estate cultivates a variety of grapes, with white varieties including Macabeu, Sauvignon Blanc, Grenache Blanc, Grenache Gris, Vermentino, Marsanne, Roussanne, and Malvasia. Red varieties focus on Carignan, Syrah, and Grenache Noir. Many of these vines are between 50 and 100 years old, producing naturally low yields with concentrated flavors. The estate received organic certification in 2008, confirming their commitment to sustainable viticulture. Le Soula produces three primary wines: Le Soula Blanc, Le Soula Rouge, and La Macération du Soula Blanc (an orange wine), each expressing the unique high-altitude terroir of this remote region.
## Philosophy & Practice
Le Soula's approach centers on minimal intervention both in the vineyard and cellar. The estate's certified organic practices extend beyond certification requirements, incorporating biodynamic principles that treat the vineyard as a complete ecosystem. Their high-altitude location allows them to farm without the fungicides often necessary in lower, more humid regions of France.
In the winery, fermentations occur naturally with indigenous yeasts, without temperature control or additions. The white wines typically ferment and age in a combination of oak barrels of various sizes and ages, allowing for slow development and complexity without overwhelming oak influence. Red wines follow similar principles, with gentle extraction methods preserving the freshness that defines the estate's style. Aging periods are determined by the needs of each vintage rather than following a rigid formula.
Le Soula's commitment to expressing their unique terroir has established them as pioneers in the Roussillon region, demonstrating the potential for elegant, balanced wines from this historically overlooked area. Their patient approach—both in revitalizing abandoned vineyards and in their unhurried winemaking—reflects a deep respect for the natural cycles of their mountain environment.
Vineyards & Wines
Le Soula's vineyards span approximately 53 hectares across the high-altitude terrain of the Fenouillèdes region, situated between 500 and 600 meters above sea level. This elevation provides a crucial cooling influence in the otherwise warm Mediterranean climate, allowing for slower ripening and greater aromatic development in the grapes. The vineyard parcels are scattered across the mountainside, featuring diverse soil compositions including granite, schist, and limestone, each contributing different mineral characteristics to the wines.
The estate cultivates a variety of grapes, with white varieties including Macabeu, Sauvignon Blanc, Grenache Blanc, Grenache Gris, Vermentino, Marsanne, Roussanne, and Malvasia. Red varieties focus on Carignan, Syrah, and Grenache Noir. Many of these vines are between 50 and 100 years old, producing naturally low yields with concentrated flavors. The estate received organic certification in 2008, confirming their commitment to sustainable viticulture. Le Soula produces three primary wines: Le Soula Blanc, Le Soula Rouge, and La Macération du Soula Blanc (an orange wine), each expressing the unique high-altitude terroir of this remote region.
## Philosophy & Practice
Le Soula's approach centers on minimal intervention both in the vineyard and cellar. The estate's certified organic practices extend beyond certification requirements, incorporating biodynamic principles that treat the vineyard as a complete ecosystem. Their high-altitude location allows them to farm without the fungicides often necessary in lower, more humid regions of France.
In the winery, fermentations occur naturally with indigenous yeasts, without temperature control or additions. The white wines typically ferment and age in a combination of oak barrels of various sizes and ages, allowing for slow development and complexity without overwhelming oak influence. Red wines follow similar principles, with gentle extraction methods preserving the freshness that defines the estate's style. Aging periods are determined by the needs of each vintage rather than following a rigid formula.
Le Soula's commitment to expressing their unique terroir has established them as pioneers in the Roussillon region, demonstrating the potential for elegant, balanced wines from this historically overlooked area. Their patient approach—both in revitalizing abandoned vineyards and in their unhurried winemaking—reflects a deep respect for the natural cycles of their mountain environment.
Philosophy & Practice
Le Soula's approach centers on minimal intervention both in the vineyard and cellar. The estate's certified organic practices extend beyond certification requirements, incorporating biodynamic principles that treat the vineyard as a complete ecosystem. Their high-altitude location allows them to farm without the fungicides often necessary in lower, more humid regions of France.
In the winery, fermentations occur naturally with indigenous yeasts, without temperature control or additions. The white wines typically ferment and age in a combination of oak barrels of various sizes and ages, allowing for slow development and complexity without overwhelming oak influence. Red wines follow similar principles, with gentle extraction methods preserving the freshness that defines the estate's style. Aging periods are determined by the needs of each vintage rather than following a rigid formula.
Le Soula's commitment to expressing their unique terroir has established them as pioneers in the Roussillon region, demonstrating the potential for elegant, balanced wines from this historically overlooked area. Their patient approach—both in revitalizing abandoned vineyards and in their unhurried winemaking—reflects a deep respect for the natural cycles of their mountain environment.