Banyuls Traditionnel 1964, L'Etoile
Banyuls Traditionnel 1964, L'Etoile
Price: 520,00€
DESCRIPTION
History
A rare vintage, the 1964 Banyuls Traditionnel embodies the memory of a heroic terroir, where Grenache vines cling to the schist terraces plunging toward the sea. More than half a century after its creation, this bottle testifies to the expertise of the Cave de l’Étoile, the oldest cooperative of the region, which has carefully preserved a unique collection of old vintages since 1921.
Vinification
This vin doux naturel, made primarily from Grenache Noir, complemented by Grenache Gris and Carignan, was vinified according to tradition: hand-harvested, destemmed and crushed, fortified (mutage) on the skins, followed by prolonged maceration to extract body and complexity. Aged for decades in old casks and century-old barrels, it gradually developed the full aromatic richness typical of great oxidative Banyuls.
Tasting Notes
Tile-mahogany colored robe leads to a refined nose of walnut, dried fruits, dried figs, and coffee, highlighted by noble rancio and gentle spice notes. On the palate, breadth and depth combine with surprising freshness, offering a long, harmonious finish. This 1964 is best enjoyed with intense dark chocolate, aged cheeses, or as a wine for meditation. A prestigious bottle, perfect for marking a special occasion or enriching a collector’s cellar.
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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A Banyuls of rare finesse, combining fruit, walnut, and leather.