Banyuls Traditionnel 1953, L'Etoile
Banyuls Traditionnel 1953, L'Etoile
Price: 695,00€
DESCRIPTION
History
A rare 70-year-old vintage, the 1953 Banyuls Traditionnel embodies the grandeur of the old natural sweet wines of Roussillon. From the heroic vineyard of schist terraces overlooking the Mediterranean, it was shaped by decades of oxidative aging under the care of the Cave de l’Étoile, the region’s oldest cooperative founded in 1921. A true witness of history, this bottle illustrates the nobility of Grenache and the ancestral expertise of the winemakers.
Vinification
Made primarily from Grenache noir, complemented by Grenache gris and Carignan, this Banyuls follows the traditional method: hand-harvested grapes, destemmed and crushed, then mutage on the grapes to preserve natural sweetness, followed by prolonged maceration and vertical pressing. Its oxidative aging in old casks and century-old barrels has developed an exceptionally deep aromatic profile.
Tasting Notes
The dark mahogany robe with brick highlights reveals an enchanting nose of toasted nuts, dried fruits, cocoa, and leather, enriched by a refined and noble rancio. On the palate, power and smoothness mingle with surprising freshness, leading to a long, harmonious finish. This 1953 is an exceptional meditation wine, perfect for solitary tasting or paired with aged cheeses and intense dark chocolate.
REGION
Roussillon
France
Between sea and mountain, the vines of Banyuls, an AOC since 1936, cling to schist slopes that plunge down to the Mediterranean. This spectacular setting, bathed in sun and wind, shapes generous, intense vins doux naturels. The appellation mainly produces reds from Grenache Noir, completed by Grenache Gris and Blanc, as well as amber, tawny and rosé versions.
Banyuls comes in several styles. Banyuls Rimage, made and aged away from air, shows all the freshness of the fruit, with aromas of cherry, blackberry or blackcurrant, sometimes with a touch of chocolate. Approachable young, it shines with dark chocolate, fruit desserts and some blue cheeses. By contrast, Banyuls Traditionnel and Grand Cru go through long oxidative ageing in cask or glass demijohn, developing complex notes of walnut, coffee, spice and rancio. The Grands Crus, from old vines and aged for at least 30 months, stand out for their depth and great ageing potential.
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Enchanting aromas of cocoa and candied orange, carried by a vibrant freshness that surprises even after 70 years.