| Region | |
|---|---|
| Type | Fortified |
The 1966 Banyuls has a similar nose to the 1965; however, here, I found a touch more concentration on the medicinal palate, with tangy marmalade mixed with clove and thyme towards the finish that lingers in the mouth—just delicious and incredible value for money.
100% Grenache Noir (although in theory up to 30% of pale-skinned grapes may be added to a Banyuls) on schist from private cellar that’s well known.
Dark fox red. Smooth texture, rich and vibrant with liquorice notes. Fruitier than the more rancio Rivesaltes. (JR)
Garnet colour with a rich and approachable nose of roasted fig, christmas cake and morello cherries. The palate is chocolatey and supple, with more notes of dried cherry, cinnamon and clove, together with a rich, biscuity tone that makes it generous and giving but has some chalky grip. Rounded with a supple sweetness, this Banyuls is easy to love. Creamy and intense to the finish, this will pair well with a range of desserts and is best served lightly chilled.
