Banyuls Traditionnel 1967, L'Etoile
Banyuls Traditionnel 1967, L'Etoile
Price: 500,00€
DESCRIPTION
History
1967 Vintage: half a century of history in a bottle. This Banyuls Traditionnel comes from the heroic vineyards of the Côte Vermeille, clinging to the schist terraces overlooking the Mediterranean. A symbol of the perseverance of the winemakers at the Cave de l’Étoile, it reflects expertise passed down from generation to generation since 1921.
Vinification
Made predominantly from Grenache Noir, complemented by Grenache Gris and Carignan, this vin doux naturel was produced by fortification (mutage) on the skins after prolonged maceration, followed by extended oxidative aging in old casks and barrels. Decades spent under wood have shaped a unique aromatic profile, worthy of the finest collectible Banyuls.
Tasting Notes
Amber-copper robe opens to a powerful nose of dried fruits, prunes, and figs, accented by cocoa, coffee, and spices. The palate is broad and warm, expressing noble rancio with notes of walnut and leather, balanced by unexpected freshness. A long and elegant finish makes this 1967 a prestigious bottle, ideal with aged Comté, dark chocolate desserts, or as an exceptional oenological gift.
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:
The freshness of a heroic Banyuls, born from steep slopes.