Banyuls Traditionnel 1976, L'Etoile
Banyuls Traditionnel 1976, L'Etoile
Price: 360,00€
DESCRIPTION
History
From a vintage marked by a hot, dry summer, this 1976 Banyuls reflects the uniqueness of a rugged and majestic terroir, where vines cling to the schist slopes descending toward the Mediterranean. The Cave de l’Étoile, a true institution of the appellation since 1921, patiently aged this cuvée for nearly 40 years in the spirit of great oxidative Banyuls.
Vinification
A blend of Grenache Noir, complemented by Grenache Gris and Carignan. Hand-harvested grapes, destemmed and crushed, then fortified (mutage) on the skins to preserve natural sugar richness. After prolonged maceration, the wine aged in old oak barrels and demi-muids under oxidative conditions, gradually developing its bouquet of noble rancio. Bottled in January 2016, it now offers the full complexity of a meditation wine.
Tasting Notes
Deep amber-colored robe with mahogany highlights. The nose reveals intense aromas of dried fig, walnut, salted butter caramel, and gentle spices, with an elegant touch of light tobacco and leather. On the palate, the wine is broad and velvety, supported by persistent freshness that balances the sweetness. The long, harmonious finish exudes bitter cocoa, rancio, and candied fruits. Perfect with aged Comté, a walnut tart, or a chocolate dessert.
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:
Mahogany-colored robe, nose of walnut and light tobacco, silky palate with notes of cocoa and candied fruits: this 1976 enchants with its depth and unexpected freshness.