Banyuls Traditionnel 1968, L'Etoile
Banyuls Traditionnel 1968, L'Etoile
Price: 485,00€
DESCRIPTION
History
The 1968 vintage is considered a classic of oxidative aging. Stored for nearly fifty years in the “vault” of the Cave de l’Étoile, it showcases the potential of this steep schist terroir to produce world-class age-worthy wines. The cooperative, founded in 1921, has preserved these treasures at the cost of a colossal “angel’s share,” resulting in bottles of rare intensity.
Vinification
A blend of Grenache Noir, Grenache Gris, and Carignan from old vines rooted in the mica-schist soils of Banyuls and Collioure. The grapes are crushed, destemmed, and then fortified (mutage) on the skins to preserve natural sugars. After prolonged maceration, the wine was aged for decades in old casks and demi-muids, before reconditioning and bottling in January 2016.
Tasting Notes
Amber-colored robe with copper highlights signals rare depth. The nose captivates with a bouquet of candied cherry, walnut, and leather, accented by hints of curry and mocha. On the palate, smoothness and balance prevail: persistent freshness, velvety texture, and a long, vibrant finish of noble rancio. A “pedagogical” vintage according to sommeliers, demonstrating the full magic of time. Best enjoyed with aged Comté, a powerful blue cheese, or simply a few squares of dark chocolate.
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 magical vintage, where the rancio reaches its peak.