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Domaine du Mas Blanc, Banyuls Collection, 2000 (375ml)

Fortified Wine from Languedoc & Roussillon, France
$51.99
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This is one barrel of Banyuls from Domaine du Mas Blanc's oldest Grenache vines, kept back and left to age until it was bottled in August 2017. Only three Collection vintages had reached the public before this one. The 2000 began as part of the estate's Banyuls Vieilles Vignes: hand-harvested, trodden by foot, fermented with native yeasts in stainless steel, then aged ten years in 650-liter oak demi-muids. After that, a single 225-liter barrel stayed behind in the estate's reserve of its most important wines. Dr. André Parcé started that habit of holding back a small portion of its production in 1947. His father, Dr. Gaston Parcé, began bottling here in 1921 and was the leading champion of the Banyuls appellation, created in 1936. Banyuls is a fortified wine from the Côte Vermeille, the stretch of Mediterranean coast where France meets Spain. Its vines grow on mostly schist terraces that climb as high as 750 meters. Jean-Michel Parcé, who has run the domaine since 1976, tasted through each remaining vintage with Sotolon Selections and bottled only the best. Seventeen years passed between harvest and bottling, and it comes in a 375ml bottle, which makes it an easy way to try this kind of rare aged Banyuls.

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More about Domaine du Mas Blanc

Wine Details

  • Grape Variety

    Grenache

  • Vintage

    2000

  • Size

    375ml

  • Farming Practice

    Sustainable

  • Style

    Earthy

  • Sweetness

    Sweet

  • Body

    Medium Bodied

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Tasting Notes & Food Pairings

Perfect Pairings

A dark chocolate tart or flourless chocolate cake, walnut or pecan pie, dried figs and dates stuffed with almonds, or a wedge of Roquefort with toasted walnuts.

Tasting Profile

Expect the profile of long, barrel-aged Banyuls: dried fig, raisin, walnut and coffee, with hints of orange peel, cocoa and a savoury, nutty rancio edge. It's sweet and rich but not heavy, with the Grenache's tannins softened into a silky texture and a long, nutty finish. Think a fine old tawny Port with a sun-baked, dried-fruit warmth.

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