Manuel’s remarkable story would amount to nothing were it not for this wine. Grapes are hand picked and transferred via mule to his tiny cellar in downtown Banyuls. Before the fermentation has completed he adds a grape spirit, halting the fermentation and allowing the wine to retain its natural sweetness.
Dark, saline and full of chewy, muscular fruit, it tastes like nothing we know and is a world away from what we have come to think of as Banyuls. Vino da meditazione perhaps, but the balance on display here opens up pairings alongside many foods.