Banyuls Traditionnel 1952, L'Etoile
Banyuls Traditionnel 1952, L'Etoile
Price: 715,00€
DESCRIPTION
History
The 1952 vintage, now over 70 years old, embodies the very essence of Banyuls’ winemaking heritage. Born on the steep schist slopes overlooking the Mediterranean, it is the result of the heroic work of the winemakers of the Cave de l’Étoile, the oldest cooperative of the appellation, founded in 1921. This rare bottle, preserved through long oxidative aging, stands as a true collector’s piece, a testament to skills passed down through generations.
Vinification
Made from Grenache noir, complemented by Grenache gris and Carignan, this natural sweet wine was crafted using traditional methods: manually harvested and destemmed grapes, mutage on the skins to preserve part of the natural sugars, extended maceration, and vertical pressing. Oxidative aging in old oak casks and century-old barrels shaped its complex aromas and exceptional structure.
Tasting Notes
The tawny-amber robe reveals an intense bouquet of dried fruits, nuts, figs, and cocoa, enhanced by notes of leather and noble rancio. On the palate, richness and elegance combine, with velvety sweetness balanced by surprising freshness. The long, persistent finish marks a unique wine for meditation, perfect for lovers of great bottles or paired with aged Roquefort, a chocolate dessert, or a nut tart.
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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In this Banyuls, it is the nobility of rancio that speaks, pure and timeless.