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Vacqueyras AC 2015, Les Restanques de Cabassole
  • 121. Vacqueyras AC 2015, Les Restanques de Cabassole

    Domaine Roucas Toumba

    60% Grenache, 25% Syrah, 10% Mourvèdre, 5% Viognier/Clairette/Grenache Blanc (15% alc.)

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    Old vine grenache (60-80 years old) two thirds destalked is the heart of this excellent wine. It has a beautiful deep plum colour, and a fresh black cherry nose intermingled with violets, thyme, ink and smoke. On the palate the wine is rich but freshened by a discreet minerality, with liquorice nuances of violet zan (french sweet!), dark chocolate and menthol supported by old vine tannins. For drinking now to 2024.

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Further details
Eric Bouletin
Garrigues de l’Etang, Le Grès, Restanques de Cabassole, Les Débats, La Marine, all lieux-dits of Vacqueyras, Vaucluse
Size of domaine
5 hectares of which Les Restanques de Cabassole comprises 3.29ha
60% Grenache, 30% Syrah and 10% Mourvèdre. Massal selection on local old vines. 4000 vines per hectare on average; 5000 for Mourvèdre
Pebbles, clayey marls, sandstone, limestone sands, 110 mtrs above sea-level
Debudding adapted to each plot. Carries out vendanges en vert systematically for Mourvèdre and Syrah. 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; mainly compost during winter. Organic certification in process with Ecocert©. Harvested by hand. 22 hectos per hectare yield
100% destalking for Syrah and Mourvèdre. Alcoholic fermentation in concrete tank for Syrah and Grenache and in stainless steel tank for Mourvèdre. Fermentation for 30 days (at 18°C) using natural, indigenous yeasts. One remontage per day, very little pigeage, depending on grapes and vintages. Cuvaison between 18 and 25 days. Pressed by 22hl Vaslin press. The press wine is kept separate until the end of the malolactic fermentation. Aged for 18 months in 500L barrels for Grenache and Mourvedre and in 228L barrels for Syrah, all between 2 to 6 wines. Only one racking and blending after 12 months of ageing. Bâtonnage is very rare, filtration is not systematic and there is no collage. Only one bottling in April. 9000 bottles produced on average
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