Banyuls Grand Cru 2001, 'Extra Vieux', L'Etoile
Banyuls Grand Cru 2001, 'Extra Vieux', L'Etoile
Price: 48,00€
DESCRIPTION
History
Since 1921, the Cave de l’Étoile has been crafting exceptional fortified wines on the steep schist slopes overlooking the Mediterranean. This 2001 vintage, labeled Extra Vieux, showcases the estate’s mastery of Banyuls Grand Cru, with extended aging that highlights Grenache noir and the traditional grape varieties of the appellation.
Vinification
The hand-harvested grapes, destemmed and crushed, are carefully divided: one vat exclusively for Grenache noir, and another for the blended varieties. Alcoholic fermentation is conducted under temperature control and interrupted by mutage on the skins, followed by a three-week maceration under alcohol. The wine was then aged for 15 years in demi-muids and old oak barrels, developing exceptional complexity and depth.
Tasting Notes
Its tawny robe with mahogany reflections reveals a rich nose of figs, candied fruits, and roasted notes. On the palate, power and smoothness unfold with remarkable length. It pairs wonderfully with chocolate or coffee desserts, aged cheeses, or even duck à l’orange with caramelized shallots. An extraordinary wine for long-term aging, capable of maturing for a century or more.
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:
Aged 15 years in old barrels, this Banyuls Grand Cru 2001 'Extra Vieux' reveals notes of figs, candied fruits, and roasted aromas, with a long palate, ideal with chocolate or aged cheeses.