Banyuls

The typical Banyuls vineyard clings to the steep terraces of the Pyrenees, which plunge into the Mediterranean at the border between France and Spain. The 1,300 hectares of vineyards cover the municipalities of Banyuls-sur-Mer, Collioure, Port-Vendres, and Cerbère. Production is divided between Banyuls, amounting to 9,500 hectoliters, and Banyuls Grand Cru, amounting to approximately 3,500 hectoliters. The terroir rests on gray Cambrian schist soils; the vines are planted on steep slopes or on very narrow terraces held in place by low walls facing the sea. The grape varieties used are White Grenache and Grey Grenache for the whites, and Red Grenache and Grey Grenache for the reds.

Banyuls wines are vinified by direct pressing or maceration and are aged in bottles, large casks, barrels, demi-muids, or glass demijohns. They evolve over time to offer a wide range of colors and highly varied aromas, in sweet, semi-sweet, or dry styles. Some even possess the famous "rancio" notes—those distinctive aromas that can only be achieved through long, patient aging in an oxidative environment. These characteristics can be found in certain vintages offered by Domaine de la Rectorie, Domaine Coume del Mas, or Domaine du Mas Blanc.

There are several types of Banyuls wines. The "traditional" Banyuls, the most common and symbols of the great tradition, are brick-red wines aged in an oxidative environment for many years. "Rimage" or "Vintage" Banyuls, produced only in great vintages: wines of long maceration, extracted wines fortified on the skins. To preserve their fruit, freshness, and power, they are bottled quickly (6 to 12 months after harvest). Produced using the same principle as the previous wines, Banyuls Rimage or "Vintage" Mise Tardive are aged for one to three years in casks or topped-up barrels to round out the tannins and refine the aromas, which then acquire a fabulous complexity. Finally, there is white Banyuls, with a bright straw-yellow color and floral notes mingled with citrus and white fruits. Traditionally, the best vintages are aged to produce golden Banyuls, also known as amber Banyuls.