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The ancient art of Banyuls is disappearing at a frightening pace. One of its great champions and longest-standing practitioners is the wonderful, charismatic Vincent Cantié. He is the spirit of Catalan culture personified, and he makes the best Banyuls money can buy. Made from ripe Grenache picked from steep, stony hillsides above the Mediterranean on the Spanish border, Banyuls is muted with neutral alcohol to stop fermentation and preserve some residual sugar to produce a glorious after-dinner drink. Its best friend is probably a walnut tart or a flourless chocolate cake. Thomas Jefferson loved Banyuls and so can you.
|Blend:||90% Grenache, 10% Carignan|
|Producer:||Domaine La Tour Vieille|
|Winemaker:||Vincent Cantié, Christine Campadieu|
|Vineyard:||45 + years|
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312