Banyuls Capbeart - Herpe Paul

Banyuls Capbeart - Herpe PaulThe Banyuls Capbeart from the Languedoc-Roussillon wine-growing region reveals itself in the glass in dense purple-red. After the first swirl, this dessert wine reveals high viscosity, which shows in pronounced church windows on the glass. This varietal French wine presents itself in the glass as wonderfully fragrant and complex, with notes of peach, lemon, pear, and apple. Added to this are hints of chocolate, black cherry, and coffee/mocha. The Banyuls Capbeart can rightly be described as particularly fruit-forward and velvety, as it has been vinified with a wonderfully sweet flavor profile. On the palate, the texture of this powerful dessert wine presents itself as wonderfully silky, velvety, creamy, and dense. The finish of this dessert wine from the Languedoc-Roussillon wine-growing region ultimately delights with a beautiful aftertaste. The finish is also accompanied by mineral facets from the limestone-dominated soils. Vinification of Herpe Paul Banyuls Capbeart The powerful Banyuls Capbeart from France is a single-varietal wine made from the Grenache grape. The grapes grow under optimal conditions in Languedoc-Roussillon. Here the vines dig their roots deep into limestone soils. The Banyuls Capbeart is an Old World wine in the best sense of the word, as this French wine exudes an exceptional European charm that clearly underscores the success of wines from the Old World. After harvesting, the grapes are immediately brought to the press house. There they are selected and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After fermentation is complete, the Banyuls Capbeart can continue to harmonize for several months on the fine lees. Food recommendation for Herpe Paul Banyuls Capbeart This French wine is best enjoyed moderately chilled at 11–13°C. It pairs perfectly as an accompanying wine with pear-lime strudel, peach-passion fruit dessert, or banana trifle in a glass.