Banyuls, L'Archiviste/Domaines et Terroirs du Sud 1966

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.

Mahogany 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 steeped sultanas, cinnamon and clove, together with a rich, biscuity tone that makes it generous and giving. Rounded with a supple sweetness, this Banyuls is easy to love. Creamy to the finish, this will pair well with a range of desserts and is best served lightly chilled.