Roucas Toumba Restanque de Cabassole 2011
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Robert
Parker
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Food pairing suggestions are slow-roasted lamb, duck breast with figs.
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Robert Parker's Wine Advocate
Looking at the reds and an old vine selection, the 2011 Vacqueyras Les Restanques de Cabassole (60% Grenache, 27% Syrah and the balance other permitted varieties, aged in 500-Liter barrels) has beautiful density and depth, with ripe currants, cassis, licorice, chocolate and tinges of vanilla being balanced by more traditional herb and pepper notes. Medium to full-bodied, textured and rich, it possesses the tannic spine of the vintage and will drink nicely for 8-10 years.
Other Vintages
2015-
Jeb
Dunnuck
Eric Bouletin's father died when he was 15, and one year later he left school to help his mother at the domaine. The family had sold the grapes to the co-op until 2000 when Eric began to make his own wine. Eric produces around 1,100 cases of wine annually from 3ha of old vine (some planted in 1915) Grenache, Syrah and Mourvedre with yields of about 30hl/ha.
In taking over the family business, Eric chose to follow the example of may in France's natural wine movement, and has been farming and working in the cellar without chemicals, synthetics, or commercial additives since day one. Roucas Toumba (named for the area’s fallen rocks) employs few new barrels in order to produce sublime, mineral driven wines.
Eric's other guiding principle is the contact he has with his vines. He spends as much time as possible in the vineyards, undertaking much of the work by hand. With his 16ha, this is thankfully still just feasible. In certain parcels of Grenache, where the vines are over 80 years old, this is really the only option.
Vacqueras has always somewhat suffered from its position as "petit frere" to the more illustrious nearby appellation Chateauneuf-du-Pape. This collective inferiority complex is without foundation in this village which is producing outstanding wines, particularly since achieving Cru Status in 1990.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
This charming appellation within the Côtes du Rhône Villages was second only to Gigondas to earn its own village appellation status. Its wines may be red, rosé or white—though hardly any is white. Its high winemaking standards follow many of the same rules as Chateauneuf-du-Pape. But for Vacqueyras red wines, half of the grapes have to be Grenache and the remainder is usually a combination of Syrah, Mourvedre and Cinsault.
While they can be robust and rustic in style, typically a great Vacqueyras red combines delicate aromas with intense fruit and a bright, crisp texture. They certainly don’t lack any character and show an abundance of black cherry, wild berry, plum, fig, baking spice, and a touch of game or smoke.