Banyuls Traditionnel 1974, L'Etoile
Banyuls Traditionnel 1974, L'Etoile
Price: 390,00€
DESCRIPTION
History
Born in 1974, this Banyuls Traditionnel reflects the uniqueness of a 1970s vintage in the Banyuls vineyard, shaped by the steep schist slopes overlooking the Mediterranean. The Cave de l’Étoile, founded in 1921, preserves a unique expertise in old vins doux naturels, patiently aged in barrels to span decades and offer enthusiasts a timeless experience.
Vinification
Hand-harvested grapes from old vines of Grenache Noir, Grenache Gris, and Carignan, crushed and destemmed before fortification (mutage) on the skins. Prolonged maceration followed by oxidative aging in old casks and century-old barrels developed rare aromatic depth. Bottled in January 2016, this wine benefited from over forty years of barrel aging, marked by slow evaporation and aromatic concentration.
Tasting Notes
Dark amber-colored robe with copper highlights. The nose shows a beautiful complexity of dried fruits, fig, prune, and walnut, blended with aromas of coffee, cocoa, and leather, with elegant rancio. On the palate, the attack is broad and suave, supported by delicate freshness that balances the richness. The long, persistent finish reveals notes of gingerbread and candied fruits. Perfect with intense dark chocolate, blue cheeses, or as a digestif, for an exceptional tasting experience.
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:
Half a century of waiting has shaped this 1974 Banyuls: candied fig, walnut, and mocha express themselves with a polished elegance, carried by unexpected freshness. A great classic from L’Étoile.