Banyuls Traditionnel 1966, L'Etoile
Banyuls Traditionnel 1966, L'Etoile
Price: 520,00€
DESCRIPTION
History
A legendary vintage, the 1966 Banyuls Traditionnel from the Cave de l’Étoile received the exceptional score of 20/20 from the Revue du Vin de France in 2017. This bottle alone embodies the grandeur of the heroic Banyuls vineyard, shaped by the sweat of winemakers on the steep black schist terraces overlooking the Mediterranean. Over half a century of patience and dedication gave rise to a wine for meditation—a truly unique nectar.
Vinification
Made primarily from Grenache Noir, complemented by Grenache Gris and Carignan, this vin doux naturel was fortified (mutage) on the skins before prolonged maceration and nearly 50 years of oxidative aging in old casks and century-old barrels. Bottled in the summer of 2015, it has withstood the test of time, experiencing the famous “angel’s share,” which concentrated its aromas and intensity to deliver an extraordinary sensory experience.
Tasting Notes
Dark copper-colored robe announces rare complexity. The nose reveals deep notes of walnut, dried fruits, roasted coffee, curry, and noble rancio, enhanced by a subtle saline-iodine touch. On the palate, it is a dazzling aromatic journey: sweetness and bitterness respond to each other, lifted by nuances of candied fruits and spices, in unforgettable smoothness. Philippe Nusswitz, Best Sommelier of France, describes it as a “pedagogical” wine that everyone should taste at least once in their life. Best savored slowly, with intense dark chocolate, aged Roquefort, or simply alone, to contemplate the passage of time.
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.
Recommended for you:
A 20/20 from RVF: the perfect expression of rancio.