Welcome
Banyuls
Banyuls is a French wine appellation in Roussillon, along the county’s Mediterranean Coast. Here, the weather is warm, and the soil is dry. Still, the conditions are right to grow ripe wine grapes well adapted to the harsh conditions.
Producers make several wine styles in Banyuls, from which their Vin Doux Naturel is the most popular. Although the historical wine style was prevalent centuries ago, Banyuls was overlooked in the last decades. Now, sweet wines are experiencing a comeback, and the wines from Banyuls are amongst the most exciting.
Let us talk about Banyuls, its unique wine style and its production. There’s no other wine like Banyuls; that’s guaranteed, making every glass of the sweet, robust wine unforgettable. The category is not the most straightforward, as the appellation has unique wine terms and traditions that will sound unfamiliar even to the most experienced wine lover.
Production
Banyuls is an appellation covering four communes in the Pyrénées Orientales: Collioure, Port-Vendres, Banyuls-sur-Mer and Cerbère. Here, producers make approximately 9400 hectolitres of wine every year from over 650 hectares of vines. The soils are rich in schist, and the finest vineyards are planted in terraces to make the most of the region’s warm sun and the refreshing Mediterranean breeze.
Banyuls’ speciality is vin doux naturel (VDN). A rare, fortified wine that is naturally sweet for the residual sugar left in the grape must after fermentation. Although fortified wines are not exclusive to France, the country makes an immense amount of it; 80% coming from Banyuls and neighbouring appellations.
To make VDN, producers in Banyuls pick the grapes, crush them, and ferment them. They’ll stop fermentation when the wine achieves the desired sugar-to-alcohol ratio by adding up to ten per cent of pure alcohol to the grape must, effectively killing the alcohol-fermenting yeast.
The ageing process in Banyuls is also unique. The wine is traditionally aged in oak casks or glass “bonbonnes,” where the wine oxidises and gets “cooked” by the region’s blistering sun.
Producers in Banyuls must age their fortified wine for at least a year, and they can label it as Banyuls Grand Cru if aged for at least 30 months. If producers make dry wine in the area, they must label it Collioure, the region’s appellation for modern-cut, dry wines.
Grape Varieties and Blends
Ten varietals are authorised for wine production in Banyuls, from which Grenache Noir is the most common. Grenache is native to the area, although sources suggest it comes from neighbouring Catalonia, on the other side of the Pyrenees. Grenache Blanc and Grenache Gris, variations of the same sturdy grape, are also common. Grenache Noir must comprise at least 50% of the wine and 75% if labelled as Banyuls Grand Cru. Grenache is France’s second most planted grape after Merlot and the seventh most cultivated worldwide.
Other typical grapes include Muscat à petits grains, Muscat d’Alexandrie, Macabeu, Tourbat dit Malvoisie du Roussillon. Complementary varietals, which are much better known in the international market, include Carignan, Cinsault and Syrah, all of which are common in Southern France.
Buy Banyuls Wines from Hourlier Wines
At Pierre Hourlier wines, we’ve developed relationships with family-owned wineries in Banyuls to offer the most varied collection of French wine in England. Pierre Gaillard is undoubtedly a gem in our catalogue.
Banyuls: Pierre Gaillard Cirera Red
Pierre Gaillard has been tending vines in Banyuls since 1981. His family now farms seventy-seven hectares of vines in several appellations of Southern France, from the Rhône Valley to Languedoc-Roussillon.
Gaillard’s Cirera is a beautiful 100% Grenache Noir made in limited quantities, and it ferments in vats and ages for 14 months before being released. With stunning 17% alcohol by volume and an expressive nose of cherries and black currants over a rustic yet sophisticated palate, this is a beautiful example of the category. Enjoy this crimson-hued wine with semi-hard and hard cheese or sweet chocolate desserts.
FAQ
Where does Banyuls wine originate?
Banyuls is a traditional wine style going back centuries. It is typical in the Pyrénées Orientales, on the French Mediterranean Coast. Four communes are allowed to make Banyuls, and the grapes are commonly grown in stone terraces with excellent sun exposure. The origins of Banyuls are unclear, since similar wine styles have been popular in the area on both sides of the border between France and Spain since at least the Middle Ages.
What does Banyuls wine taste like?
There are several types of Banyuls. Banyuls Rimage is a vintage wine that offers black fruit and freshness. Banyuls Ambré and Tuilé are reminiscent of dried and candied fruit. Banyuls Blanc is often floral and fruit-forward, while Banyuls rosé is all about fresh red fruit. Banyuls Grand Cru, the region’s most exclusive wine, offers dried fruit, spices and even chocolate on the nose and palate.
Which food groups pair well with Banyuls wine?
Since there are several types of Banyuls, there’s no easy way of pairing them with a single food category. Still, Banyuls is delicious on its own, and it pairs with all desserts, provided they are not sweeter than the wine. White and amber styles are best paired with pastries, meringues, tarts and custards, while red Banyuls is best enjoyed with chocolate, coffee-flavoured desserts, toffee and caramel.
