Domaine Piétri-Geraud Cuvée Joseph Géraud 2014 Banyuls

(Code: PIET/JOSEP/14)
£ 22.50
(15 Item(s) In Stock)
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Domaine Piétri-Geraud Cuvée Joseph Géraud 2014 Banyuls
Region Banyuls - by the Mediterranean, near the Spanish border
Colour/Style Full-bodied fortified tawny-red, aged in old oak for 6 years
Grapes 90% Grenache Noir/Gris, 10% Carignan - up to 100 yrs old
Alcohol (a.b.v)
Food Strong cheeses, patés, rich fruit cakes and puddings (including chocolate), dried fruits - it's versatile!
Next day 
Lasts for weeks (even months) once opened 
Drink Excellent now, or will age to 2030 and beyond
90% Grenche Noir and Grenache Gris, plus 10% Carignan, from vines aged between 45 and 100 years, with yields of just 20 hl/ha. Made by the "mutage sur grains" method - the grapes are macerated/fermented for 3 weeks, at which point a small amount of neutral grape spirit is added to the must, which stops the fermentation. It also results in a certain amount of residual sugar - in this case, 75 grams per litre. After being pressed and transferred into concrete vats, the wine is left on its lees until the following Spring, when it is transferred into old oak barrels and casks, 10% of which are left on the veranda of Laetitia Piétri's tiny winery in the centre of Collioure. The barrels are never completely emptied, so - like a solera system - each vintage contains a small amount of (very) old wine. After a further 6 years of ageing, during which the barrels stored outside are subjected to the heat of summer, the cold of winter and all points in-between, the wine is finally bottled. The result is a luscious, sweet, tawny-coloured wine with an alcohol level of just 17.5% (resulting in far more subtlety and fruitiness than most other fortified wines).

The wonderfully hedonistic and fabulously complex nose offers aromas of figs steeped in eau de vie, roasted nuts, tobacco, cocoa, mocha and damp earth. The palate is, if anything, even more complex, with both preserved fruits such as fig, prune and dried orange peel, mingled with fresh red fruit flavours, along with tertiary notes of coffee, bonfire toffee and lapsang tea. There's also a subtle savouriness and a touch of saline minerality, courtesy of all those years of exposure to the maritime climate. The tannins (such as they are) are meltingly ripe and soft and there is a core of really mouth-watering acidity, making for a wonderully sweet-sour mouth-feel. The finish is long, tangy and gently warming. It really is a fabulous (and versatile) treat - and you can drink it now, with pleasure, or keep it for decades.