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The tasting |
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Slightly amber red, ochre reflections. |
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Superb notes of rancio, mocha, stone fruit, Morello cherries in brandy, punctuated by hints of cocoa and spices, a very fine evolution. |
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Remarkably well-balanced, it's a delight in terms of texture and sweetness. The sweetness, the liqueur aspect is totally integrated. Superbly elegant, this wine is ready to accompany a Black Forest, praline cake or Paris-Brest. |
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The sommelier's advice |
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Serve between 16 and 18°C. |
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Chocolate dessert, Opera, Paris-Brest, Black Forest, praline cake, cherry clafoutis. |
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From now until 2033 and beyond for enthusiasts |
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The estate and the wine |
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Located on the spectacular slopes of clay and schist hills, battered by the winds, Collioure is a land of exceptional wine potential in the heart of Roussillon. At Domaine de la Tour Vieille, Vincent Gantié passionately upholds this tradition, crafting wines that exude Mediterranean aromas with a delightful freshness. There's no heaviness here; everything is about freshness, elegance, and balance, with an intensity of aromas that captivates everyone. |
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The Banyuls Réserva from Domaine de la Tour Vielle, the result of extended oxidative aging partly in glass demijohns and barrels exposed to air, unveils magnificent notes of mocha, fine rancio, stone fruits, kirsch, cocoa, and spices. It's a wine of great harmony and remarkable development, driven by 80% Grenache Noir. Its extreme pleasantness in terms of sweetness and caressing fruit stands out without overwhelming power. The texture is delightful, showcasing remarkable balance with complete integration of sweetness and liqueur-like qualities. This wine exudes superb elegance and refinement, making it a perfect match for classic praline cake, Black Forest cake, or Paris-Brest. It's the Comité's favorite, rated 95/100 |
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Handpicked grapes. Natural sweet wine produced by mutage on the grapes. Aging for 30% of the harvest in glass demijohns and maturation in oak barrels for several years for the remaining 70%. |
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AWARDS |
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A favorite wine, rated 95/100 by our Committee! |
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