Banyuls Traditionnel 1989, L'Etoile
Banyuls Traditionnel 1989, L'Etoile
Price: 160,00€
DESCRIPTION
History
Since 1921, the Cave de l’Étoile has been one of the emblems of the Banyuls vineyard. Its winemakers craft, by hand and on steep schist slopes, natural sweet wines that tell the story of the Mediterranean. With terraces lined with stone walls and plots sometimes accessible only by mule, the estate embodies the rigor and passion of a unique terroir. The 1989 vintage, aged for more than 25 years in old oak casks, perfectly reflects the soul of traditional Banyuls.
Vinification
Made from old-vine Grenache Noir, Grenache Gris, and Carignan, this wine was produced according to the traditional method of Vins Doux Naturels: destemmed harvest, mutage on the skins during fermentation, then extended maceration for three weeks. Pressing was carried out with vertical hydraulic presses. Aging in half-muids and nearly century-old barrels allowed for slow oxygenation, giving the wine its complexity and rancio nuances.
Tasting Notes
Its tile-red color with mahogany highlights signals great maturity. The nose is rich with dried fruits, cocoa, mocha, honey, and spices, enhanced by elegant notes of walnut and leather. On the palate, power combines with balancing freshness, offering a long, harmonious finish. Served at 16–18 °C, this Banyuls pairs beautifully with dark chocolate fondant, candied orange peel, or strong blue cheese. Each sip is a journey through history and time.
REGION
Roussillon
France
Entre mer et montagne, les vignes de Banyuls, en AOC depuis 1936, s’accrochent aux coteaux de schiste qui plongent vers la Méditerranée. Ce décor spectaculaire, baigné de soleil et de vent, façonne des vins doux naturels généreux et intenses. L’appellation produit surtout des rouges à base de Grenache noir, complétés par le Grenache gris et blanc, mais aussi des versions ambrées, tuilées ou rosées.
Banyuls se décline en plusieurs styles. Le Banyuls Rimage, vinifié et élevé à l’abri de l’air, met en avant toute la fraîcheur du fruit, avec des arômes de cerise, de mûre ou de cassis, parfois chocolatés. Accessible jeune, il brille sur le chocolat noir, les desserts fruités ou certains fromages bleus. À l’inverse, les Banyuls Traditionnels et Grands Crus subissent un long élevage oxydatif en fût ou en bonbonne, développant des notes complexes de noix, café, épices et rancio. Les Grands Crus, issus de vieilles vignes et vieillis au minimum 30 mois, se distinguent par leur profondeur et leur grand potentiel de garde.
Recommandé pour vous:
This 1989 Banyuls from L’Étoile, long-aged, reveals a mahogany color and deep aromas of fig, cocoa, walnut, and leather. Balancing power and saline freshness, it reflects the memory of Roussillon. Perfect with dark chocolate or blue cheese.