Domaine Roucas Toumba takes its name from the old Provençal for "fallen rock" or "rocher tombé", which is what this area was known as in the 19th century. The choice reflects Eric Bouletin's attachment to his roots; his surname can be traced back to 1580 in this village. Eric used to send his grapes to the cooperative in Vacqueyras but in 2006, he decided to make his own wine. Today, he toils in the 4-hectare estate alongside his wife Junko, a Japanese sommelier.
The majority of the vineyard is planted with 80-year-old Grenache vines, protected from the Mistral by the surrounding cypress, almond and olive trees. He also grows Syrah and Mourvèdre, and some white grape varieties that are introduced in very low quantities to refine the wines. The estate holds organic certification and the vineyard is cultivated with utmost respect for the land, meaning no herbicides or chemical fertilisers. The wines are vinified in wooden barrels and are deep, mineral and pure.

Old Grenache, Syrah, Mourvèdre and other white grapes (a mere 3%) make up this Vacqueyras, and come from pebble, clay, limestone, marl and stony sandstone soils. Yields are limited (20-28 hl/hectare). The grapes are vinified late, using destemming and concrete vats. The wine is matured for 18 months in 500-litre barrels for Grenache and Mourvèdre, and in barrique barrels for Syrah. This is a wine with a garnet colour and violet hues. The nose has a seductive purity and aromatic richness (black berries, violet, spices), with a full, elegant mouthfeel. Its finish is long, and characterised by small tannins. This is therefore a Vacqueyras for drinking with a special meat dish such as duck breast.