Banyuls Traditionnel 1946, L'Etoile
Banyuls Traditionnel 1946, L'Etoile
Price: 950,00€
DESCRIPTION
History
The Banyuls Traditionnel 1946, soon to be 80 years old, is one of the most precious treasures of the Cave de l’Étoile, the oldest cooperative of the appellation, founded in 1921. Born on the heroic schist-covered hills overlooking the Mediterranean, this rare vintage tells the story of a terroir and winemakers who combined patience, tradition, and exacting standards. A true time capsule, it illustrates the timeless grandeur of old oxidative Banyuls wines.
Vinification
Made predominantly from Grenache Noir, complemented by Grenache Gris and Carignan, it was vinified according to tradition: hand-harvested grapes, destemmed, mutage on the grapes to preserve natural sugars, prolonged maceration, followed by vertical pressing. Oxidative aging in old casks and century-old barrels, extended over several decades, shaped a wine of exceptional depth and aromatic intensity.
Tasting Notes
The dark mahogany-tinged color precedes a nose of rare complexity, blending walnut, dried figs, leather, cocoa, and mocha, enhanced by elegant noble rancio. The palate is full and velvety, expressing richness and freshness, with an endless finish. A wine for contemplation par excellence, this Banyuls 1946 pairs wonderfully with aged Parmesan, seared foie gras, caramelized dried fruits, or a rich dark chocolate 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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A sensory shock: freshness and power intertwine in a dance of noble rancio and candied fruits.