Banyuls Capbeart - Herpe Paul

Banyuls Capbeart - Herpe PaulThe Banyuls Capbeart from the Languedoc-Roussillon wine region reveals itself in the glass in dense purple. After the first swirl, this dessert wine reveals a high viscosity, which is evident in clear church windows at the edge of the glass. This varietal French wine presents wonderfully fragrant and complex notes of peach, lemon, pear and apple in the glass. This is joined by hints of chocolate, black cherry and coffee/mocha. The Banyuls Capbeart can rightly be described as particularly fruit-forward and velvety, having been vinified with a wonderfully lovely flavor profile. On the palate, the texture of this punchy dessert wine is wonderfully silky, velvety, creamy and dense. The finish of this dessert wine from the wine-growing region of Languedoc-Roussillon finally thrills with beautiful reverberation. The finish is also accompanied by mineral facets of 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 variety. The grapes grow in optimal conditions in Languedoc-Roussillon. The vines here dig their roots deep into soils of limestone. Banyuls Capbeart is an Old World wine in the best sense of the word, as this Frenchman breathes an extraordinary European charm that clearly underscores the success of Old World wines. After the harvest, the grapes are immediately taken to the press house. Here they are selected and carefully broken up. Fermentation then takes place in stainless steel tanks at controlled temperatures. After the completion of fermentation, the Banyuls Capbeart can harmonize further for several months on the fine lees. Recommendation for Herpe Paul Banyuls Capbeart This French wine is best enjoyed moderately chilled at 11 - 13°C. It is perfect as an accompanying wine to pear-lime strudel, peach-passion fruit dessert or banana trifle by the glass.