Banyuls AOC is an appellation for a Grenache Noir-dominated ‘vin doux naturel’ (VDN) or fortified wine from the Rousssillon region of France. The Banyuls AOC covers the same four townships (listed below) as for the Collioure AOC, but the latter is made exclusively as an unfortified wine. Wines labelled ‘rimage‘ are early bottlings of vintage-dated wine (OZ Clarke 2015, p.38).
Terroir: Vincent Legrand of Domaine de la Rectorie says ‘the only common factor in the Banyuls terroir is its schistous subsoil,’ adding that on top of that is ‘everything from clay soils with high yields and to pure schist rock with no real topsoil and microscopic yields. There are over 30 different types [changing] every 30 metres in some places from deep clay to black schist in the blink of an eye’ (Source Harpers: 17 September 2004).
With food: Doug Wregg of Les Caves de Pyrène suggests that ‘with its summer pudding and mocha flavours (not to mention dried herbs, prune and caramel) [Banyuls] marries well with cheese, chocolate and even with classic French savoury dishes such as rabbit, hare or venison braised with a chocolate sauce,’ (Caves de Pyrène list July 2011). Other suggestions: foie gras poêlé, dark chocolate, moka, gâteau à l’orange, coffee, cigars.
Banyuls Blanc AOC
Banyuls Rosé AOC
Banyuls Rouge AOC: ‘Strong plum and raisin flavour,’ (Oz Clarke: 2015, p.38).
Banyuls Grand Cru AOC:
Banyuls Grand Cru Hors D’Âge AOC:
Banyuls Grand Cru Rancio AOC:
Banyuls Hors D’Âge AOC:
Banyuls Rancio AOC: A tawny style.
Oz Clarke 2015, Oz Clarke Wine A-Z (Pavilion, 2015), p.38.
‘A wine from all Reasons’ Harpers Wine & Spirit Weekly 17 September 2004, p.18-19.