Viniou Reviews
Domaine La Rectorie’s Banyuls sec hails from the sun-drenched terraces of Roussillon, nestled close to the Mediterranean Sea. Crafted primarily from Grenache noir, sometimes blended with smaller proportions of Mourvèdre or Carignan, this wine is non-vintage, indicating a blend of different years selected for balance and consistency. The “sec” style denotes a dry interpretation, distinct from the more commonly known sweet Banyuls. Fermentation takes place traditionally, often with partial ageing in old oak to enhance the complexity while preserving the natural freshness of the fruit.
The Banyuls appellation lies in one of France’s most picturesque and historic winegrowing regions, where sheer schist slopes cascade towards the sea. The hot, arid Mediterranean climate is tempered by cooling sea breezes and the tramontane wind, allowing grapes to reach optimal ripeness while retaining vibrancy. The poor, rocky soils challenge the old vines, yielding concentrated berries that impart intensity and minerality to the wines. Roussillon has a time-honoured history of producing both fortified and dry wines, with Banyuls standing as the flagship for wines of power and nuance.
Given the rich, structured yet dry nature of Banyuls sec, it pairs beautifully with robust cuisine. Mediterranean dishes such as grilled lamb with Provençal herbs, roasted red pepper tapenade, or duck breast with black olives highlight its herbal and dark fruit character. It also excels alongside hard, aged cheeses like Ossau-Iraty or Tomme des Pyrénées. For a regional match, try it with Catalan-inspired dishes such as “boules de picolat” (spiced meatballs in tomato and olive sauce), allowing the wine’s savoury notes to shine.
For optimal enjoyment, serve this wine slightly cool, between 15 and 17°C. Decanting for 30 minutes before serving will bring out its layered aromas and textural finesse. This thoughtful approach will reveal Domaine La Rectorie’s full expression of Banyuls’s rugged terroir and Mediterranean soul.
