Banyuls wines
At the southernmost tip of France, all that's left to separate you from the Spanish border is the village of Cerbère. In this incredible environment of steep hills and cliffs, sea and mountains rub shoulders. The winegrowers of this Côte vermeille have the strong character needed to grow vines exclusively on terraces.
Terraced vineyards
1,700 ha and kilometers of dry-stone walls support the planes, criss-crossed by drainage channels - storm rains can be very violent. No mechanization is possible here, everything is done by hand. The winemakers do a remarkable job, producing only 30 hl per hectare, or about one bottle per vine.
Grenache, the king of grapes
The schist soils on these hillsides are home to the king of grape varieties, Grenache. Grey, white or black, it accounts for at least 50% of the Banyuls blend (75% for Grand Cru). In the same appellation area, winemakers also produce dry wines under the name of collioure.
Preparing blended wines
Banyuls is a vin doux naturel (VDN). Its production is complex, with pure alcohol added to the fermenting must during fermentation. This operation, known as mutage, immediately stops the action of the yeasts. The result is a "muté" wine, with an alcohol content of between 15° and 20°, which retains a large proportion of the grape's natural sugars that have not been transformed into alcohol. The wines are then aged, sometimes for extremely long periods, in oak vats, barrels or casks. Sometimes, they are even exposed to the sun in glass containers.
Balance and complexity
Producing Banyuls is a balancing act of alcohol, residual sugar and ageing time. The best Banyuls are stunning in their richness, length and complexity. Their originality and character reflect their creators.
Food and wine pairing
Chocolate and rimage are renowned pairings, while red Banyuls is traditionally paired with blue cheeses. Old and rancios accompany cheeses or desserts that flirt with caramel. Less classically, Roussillon VDNs are surprisingly well-suited to root vegetables and seafood.
Tourism
Winegrowers are happy to open their cellars to visitors. Enjoy your visit!
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Domaine Vial-Magnères
Family-owned for five generations, Vial-Magnères has 10 hectares of vines and enjoys a reputation for making some of the finest Banyuls hors d'âge and rancio. The "Al Tragou" cuvée is a true benchmark that defies time, as it is aged in wood for twenty years before being sold. The Saperas family welcomes you to the estate and also offers 3 guest rooms at its Clos Saint-André property.
14, rue Édouard-Herriot, 66650 Banyuls-sur-Mer
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Terres des Templiers
This winery refers to the Knights Templar who, as early as the 13th century, developed both the mutage process and the vineyard. Today, Terres des Templiers offers a tour of some of the region's most impressive cellars. The underground cellar is home to the oldest maturing wines. There's a wide choice of tourist activities: vineyard walks or bike rides, themed tastings, wine and food pairings, or made-to-measure tastings.
Route du Mas-Reig, 66650 Banyuls-sur-Mer
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Domaine du Tambour
A family estate since the 1920s, its name refers to an ancestor who was a drummer during the famous battle of the Col de Banyuls in 1793. Clémentine Herre presides over the destiny of the 7-strong team on 30 hectares of terraced vineyards. In addition to wine tastings (including one featuring a fine rib of beef) and tours of the estate, the team offers vineyard walks to help you better understand the specific characteristics of the terroir. A 2-hour walk, accessible to all, will help you understand the role and impact of this terraced viticulture.
138 bis, avenue du Puig-del-Mas, 66650 Banyuls-sur-Mer
Find our selection in our regional guide, in bookshops and in our store.
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