Banyuls Traditionnel 1956, L'Etoile
Banyuls Traditionnel 1956, L'Etoile
Price: 650,00€
DESCRIPTION
History
The Banyuls Traditionnel 1956 is a true time capsule. Born on the steep schist terraces overlooking the Mediterranean, it has undergone nearly 70 years of oxidative aging under the care of the Cave de l’Étoile, the oldest cooperative of the appellation. This bottle showcases the grandeur and longevity of old Banyuls, patiently shaped by time and the winemakers’ expertise.
Vinification
Made primarily from Grenache Noir, complemented by Grenache Gris and Carignan, this natural sweet wine was produced in the traditional manner: hand-harvested grapes, destemmed, mutage on the grapes to preserve natural sugars, prolonged maceration, followed by vertical pressing. Oxidative aging in old oak casks and century-old barrels allowed the gradual development of the noble rancio that defines great Banyuls.
Tasting Notes
The deep mahogany color gives way to an intense nose of walnuts, roasted dried fruits, fig, leather, and cocoa. On the palate, it reveals a broad and velvety structure with persistent notes of moka, soft spices, and candied fruits. The long, refined finish makes it an exceptional wine for contemplation, perfect with aged Comté, dark chocolate mousse, or simply enjoyed on its own to savor its full complexity.
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 rare vintage, a precious testament to the passage of time.