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Vacqueyras AC 2015, La Grande Terre
  • 113. Vacqueyras AC 2015, La Grande Terre

    Domaine Roucas Toumba

    60% Grenache, 20% Syrah, 20% Mourvèdre (14% alc.)

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    This is a single parcel of 55yo grenache and 30yo syrah and mourvèdre. Whilst the old vine Restanques needs a little more bottle age, this is a cuve aged Vacqueyras with beautiful fruit, accessible in its youth. A mid-cherry colour, it has smoky and maraschino cherry notes on the nose and delectable fruit on the palate with cherry, liquorice, cinnamon, nutmeg and garrigues herbs. For drinking now to 2021.

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Further details
Winemaker
Eric Bouletin
Location
Lieu-dit « La Grande Terre », Vacqueyras, Vaucluse
Size of domaine
2.5 hectares for this cuvée
Grape
60% Grenache, 20% Syrah and 20% Mourvèdre. 37 years old vines for Syrah, 26 years old vines for Mourvèdre and 55 years old vines for Grenache. 3.000 vines per hectare on average. Syrah is trained Cordon de Royat and the rest Gobelet.
Terroir
Pebbles on yellow clay, sandstone and clay, 115 mtrs above sea-level. West facing vineyard.
Viticulture
Debudding adapted to each plot and depending on the vigour of each vine. Carries out vendanges en vert systematically for Mourvèdre and Syrah. Ploughing during Spring, hoeing during Summer and mowing during Winter. Plough from March to May until the vine flowers. Leave grass to grow naturally throughout the vineyard. No chemical herbicides or pesticides, only organic fertilizers if needed. Organic certification with Ecocert©. Harvested by hand. Sorting of the grapes in the vineyard and in the cave. 31 hectos per hectare yield
Vinification
2 days maceration at ambient temperature (just the time for the fermentation to start). 100% destalking. Grapes are not crushed. Alcoholic fermentation in concrete vats . Fermentation for 18 to 25 days (between 18°C and 30°C) using natural, indigenous yeasts. Cooling down using a milk tank. One remontage per day during fermentation, pigeage at the end of fermentation if needed, depending on grapes and vintages. Cuvaison for 5 days. Pressed by 22 hl Vaslin press. End of fermentation aside for the press wine; blended when the sugars are finished. Aged for 12 months in concrete vats. 3 rackings. No bâtonnage, tangential filtration. Two bottling during Spring. 7.000 bottles produced on average
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