Banyuls

Light ruby color with tiled edges. The oxidized nose is just as you'd expect, round and delicious, with notes of nuts, dried fruit and a hint of smoke. The palate is fresh, intense and elegant. Notes of cherries in brandy, crème de cassis and spices, underlined by a velvety tannic structure, make up a substance without ostentation, but where everything is in place.

This 26 hectare organically farmed family estate is operated by two generations of women: Maguy Piétri-Geraud and her daughter Laetitia. They make a range of wines from Collioure and Banyuls, including VDNs and table wines. This cuvée comes from the area's schistous soils, and blends 90% grenache noir and gris, and 10% carignan, from vines between 45 and 100 years. After 3 weeks' maceration, fermentation began, and was muted with grape spirit to leave 90 g/L RS. It was then aged 1 year in concrete tanks, then 4 years in 1 year old barrels, kept outside and directly exposed to the elements (ouillé, or topped up, throughout). The resulting wine is complexed with layers of roasted hazelnut, toffee, molasses, caramelized pecans, and freshly roasted coffee, and christmas cake spices. There's a slight grip to the sides, along with a stream of acidity, which cuts the richness on the 17.5% palate. Such a special wine to drink and enjoy, ideally with pecan pie, or darkest chocolate / espresso torte.