Banyuls Traditionnel 1973, L'Etoile
Banyuls Traditionnel 1973, L'Etoile
Price: 405,00€
DESCRIPTION
History
This 1973 Banyuls Traditionnel belongs to the prestigious collection of old vintages preserved by the Cave de l’Étoile, the oldest cooperative cellar of the appellation. Over 50 years after its harvest, it reflects the richness of a steep schist terroir overlooking the Mediterranean and the ancestral expertise that makes oxidative Banyuls renowned. A true collector’s piece, it exemplifies the art of long aging, the hallmark of the house.
Vinification
Made primarily from Grenache Noir, complemented by Grenache Gris and Carignan, this vin doux naturel was vinified by fortification (mutage) on the skins followed by long maceration, before aging under oxidative conditions. Stored for decades in old casks and barrels, it gained concentration and complexity, enhancing the typical rancio aromas sought by enthusiasts. Bottled in January 2016, it has retained remarkable harmony.
Tasting Notes
Mahogany-colored robe with tile highlights. The nose reveals a deep bouquet of walnut, dried figs, coffee, and spices, accented by subtle notes of leather and mild curry. On the palate, a broad and velvety texture is balanced by delicate freshness, leading to a persistent finish of cocoa, honey, and light tobacco. This 1973 pairs ideally with dark chocolate desserts, dried fruit tarts, or aged blue cheese for an unforgettable match.
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:
Tile-colored robe and a nose of coffee, fig, and light tobacco, this 1973 Banyuls unfolds a velvety palate, blending honey, cocoa, and spices, with an endless finish. A wine where patience and time can be savored in every sip.