Domaine la Tour Vieille: Banyuls Réserva

Banyuls 'Réserva' is a sweet, red wine - a classic blend of Grenache Noir, Grenache Gris and Carignan. It has a spicy, dried fruit, pluminess, rather like a tawny port.

  • Bottle
    £18.75
  • Bottle (case)
    £225.00

Domaine la Tour Vieille: Banyuls Réserva

Banyuls 'Réserva' is dark, sweet and juicy with complex dried fruit flavours. It can be drunk lightly-chilled as an aperitif or as a particularly successful partner to chocolate desserts.

What others think of this wine...

Matthew Jukes - Daily Mail, 23rd March 2013 says:

This is the price for the 75cl bottle so it must be one of the finest-value sweet wines available to enjoy with your Easter treats. The plum, raisin and fig nuances are heavenly and you'll lose yourself in the magical aroma.

The Wine Gang - www.thewinegang.com says:

Made from Grenache (Noir and Gris) and blended with wines drawn from a solera dating back to 1952, has terrific purity of dried cherry, figs, dates and endless length, feeling sweet on the attack but with a freshening, relatively dry finish. Lighter in the mouth than Port, but still rich and warming – one for hard cheese, chocolate or a slice of Christmas cake.’ 93/100

by Jancis Robinson in the Financial Times Weekend says:

Grenache Gris and Grenache Noir. Alcohol-steeped raisins. Rich, sweet, figgy from just north of the Spanish border in Roussillon. Much drier tasting than it smells.

Tim Atkin in The Observer Magazine says:

Yapp Brothers stocks the wines from Domaine de la Tour Vieille, whose Banyuls Reserva and Collioure la Pinède are both excellent.

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  • Style: Red Wine, Sweet (Moelleux), Full-bodied
  • Region: RoussillonBanyuls
  • Producer: Christine Campadieu & Vincent Cantié
  • Grape variety (Cépage): Grenache Noir, Grenache Gris
  • Cellarage: Like Port or Madeira, Banyuls Réserva has good longevity and will keep for 20 years.
  • Vinification: The vines are planted on precipitous slopes of schist, making machine-harvesting out of the question. Following the harvest, fermentation is arrested by a process of mutage whereby a precise volume of pure alcohol is added to the wine to kill the yeast cells driving fermentation, leaving some unconverted sugar and fortifying the wine. The wine is then blended with older vintages through a solera system which dates back to 1952, hence its non-vintage status. This wine is classified as a Vin Doux Naturel.
  • Alcohol by Volume (ABV): 18%

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