| Region | |
|---|---|
| Type | Fortified |
There was also a 1965 Banyuls from L’Archiviste, Philippe Gayral’s venture that I have followed for a decade now. This bottling from September last year has a tertiary nose with a pungent fennel scent and a judicious touch of oxidation. The palate is fresh and vibrant, with candied red fruit intermixed with licorice and cassis, leading to a more marine-like finish.
Tasting Note : "A bright, medium tawny brown colour with viscous texture. Smoky and roasted on the nose with concentrated cinnamon and vanilla. Spicy, Rhone-like Grenache characteristics. Rich, sweet and viscous on the palate with generous warmth in alcohol. Attractive, raisiny fruit character, combined with sweet caramel. Some refreshing crisp acidity lending balance and structure. A delicious sweet and lingering finish."
Background Information
"Banyuls is produced from vertiginous, terraced vineyards above the Mediterranean at the Southern limit of Roussillon, and indeed mainland France. Grenache Noir dominates the blend; the grapes yield poorly and are often part shrivelled before being picked in early October. Production methods are similar to those of Port and Madeira (the must is fortified by the addition of Brandy) and the wine is aged for many years in foudres (large wooden barrels as used in Chateauneuf du Pape) before bottling." Jancis Robinson's Oxford Companion to Wine. Like other noble fortified wines, Banyuls develop great complexity with age and are virtually indestructible - we have tasted bottles back to the 1920s that have shown no sign of losing their richness. Once opened there is no need to drink a whole bottle in one sitting as it will keep well for several days in a decanter.
The 1963 has a complex, expansive nose which shows a hint of rancio, blending leathery savoury notes, pink peppercorn and dried currants. There are hints of old wood and varnish, together with amaro qualities - this is a bittersweet wine and very complex for it. There is a light bite and pith of structure too, moderating the sweetness and giving a sense of balance. The finish shows candied citrus peel, roasted fig and dried flowers. A complex and complete wine. Serve lightly chilled with cheese or delicately sweet puddings.
Dark ruby with a brick rim. Some cocoa sensation but not desperately sweet. Round and rich and yet fresh. Good acidity. Lively and very clean – I’m dying to get going on the food matches. Great with chocolate. Some rancio. 17 per cent alcohol
