Banyuls Traditionnel 1963, L'Etoile
Banyuls Traditionnel 1963, L'Etoile
Price: 570,00€
DESCRIPTION
History
Born in 1963, this Banyuls Traditionnel is one of the most precious witnesses of the heroic Banyuls vineyard, where Grenache and Carignan vines root themselves in the steep schist terraces overlooking the Mediterranean. Preserved for over 50 years by the Cave de l’Étoile, this vintage belongs to the lineage of old Banyuls that form a unique heritage, shaped by the patience and expertise of the winemakers.
Vinification
Made primarily from Grenache Noir, complemented by Grenache Gris and Carignan, it was vinified according to tradition: hand-harvested grapes, crushing, mutage on the skins, followed by prolonged maceration. Oxidative aging in old casks and century-old barrels, exposed to the sun and sea winds, slowly concentrated the aromas and sculpted the personality of this rare wine.
Tasting Notes
Tile-colored robe with mahogany highlights announces a profound nose blending dried fruits, walnut, cocoa, and leather, with a noble rancio marking its long aging. The palate is broad and velvety, revealing remarkable aromatic intensity, with notes of candied figs, mocha, and gentle spices, culminating in a long, harmonious finish. Best enjoyed as a meditation wine or paired with aged Comté, Roquefort, or a bitter chocolate dessert. A true collector’s bottle.
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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Each sip reveals the aromatic depth of great rancio wines.