Domaine de la Rectorie Banyuls
ドメーヌ・ド・ラ・レクトリ バニュルス
Domaine de la Rectorie
Grenache Noir
About this wine
The traditional Banyuls Grenache-based Vin Doux Naturel from La Rectorie, with chocolate, dried fruit, and garrigue notes, one of France's finest fortified wines.
A welcoming introduction to fortified wine: sweet but never cloying, with a chocolate-and-dried-fruit character that pairs easily with dessert.
Sommelier's Note
"A benchmark Banyuls from one of the appellation's finest houses — old-vine concentration and schist-driven minerality make it a must-try for anyone exploring fortified wine."
Food Pairings
Pairs exceptionally well with dark chocolate desserts, blue cheese, and roasted nuts. It also complements wild boar or game dishes finished with a rich cocoa-based sauce.
When to drink it
Ideal as a fireside digestif on a cold evening, or as the centerpiece of a dessert course with dark chocolate.
Specs
- Grape Varieties
- Grenache Noir
- Style
- Red, Sweet
- Price Range
- ¥5,500-8,000
Terroir & Winemaking
Grapes (predominantly old-vine Grenache Noir) are hand-harvested at high maturity from steep schist terraces above the Côte Vermeille. Fermentation is interrupted by mutage — the addition of neutral grape spirit — to preserve natural residual sugar, and the wine is aged in a combination of barrels, vats, and demijohns to build complexity.
Frequently Asked Questions
- What does Domaine de la Rectorie Banyuls taste like?
- It offers a concentrated bouquet of dried figs, prunes, and dark chocolate, balanced by spice notes and a distinct mineral finish from the schist terroir.
- What foods pair well with this wine?
- It pairs beautifully with dark chocolate desserts, blue cheese, and roasted nuts, and also complements sweet-savory Japanese dishes such as unagi kabayaki.
- How should it be served?
- Serve slightly cool, around 14-16°C, and decant for about 30 minutes beforehand to let the aromas open up fully.
- Is this wine meant for aging or drinking now?
- It is approachable and enjoyable young, but thanks to its structure and traditional oxidative aging it can also continue to develop in the cellar for many years.
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