Banyuls Dessert Wine Question

Anybody have an idea when the best driking window will be for this dessert wine. I ordered it from Garagiste in December and picked it up a few days ago, apparently on the strength of a Wine Advocate recommendation by Schildknecht, who gave it 91 points and called it a "fortified grenche-based" wine. Here's what the label says:

"2004 Domaine du Mas Blanc Banyuls Vin Doux Naturel Banyuls Dessert Wine Rimage La Coume Alc 17.5% by Vol."

Apparently there's not a lot going around as I can't find any TNs in CellarTracker nor any for sale on WinSearcher Pro.

[Robin Garr]

Clint, Banyuls is good stuff, and surely David mentioned its unusual affinity with chocolate.

Aging? It's not Vintage Port, but high sugars and alcohol will hold it for quite a while. You can usually drink it right out of the store, but I wouldn't hesitate to drink a 10-year-old. It might get a little funky, but it will last.

I tasted several vintages of this at the estate in May 2007.

The 1996 is gently approaching early drinking plateau, the 1985 is in early/mid plateau, and the 1976 is drinking superbly now.

Imagine grenache made like Vintage Port, with an admixture of 20- and 40- year old Tawny Port notes and that is how the 76 struck me initially.

Based on the wines I tasted there, I see no reason why a well-stored Banyuls from a good producer (which Parcé is) in a very good (or better) vintage mightn't develop and improve for up to 20-25 years and hold for another 10 to 20.

Again, based on what we tried at the estate, and how Jean Marc prepared them, I might drink that 2004 over the course of several days; if it's for a large group (1 serving per person, for example), I might decant and air out the wine for a couple of hours ahead of time.

Banyuls does have a distinct affinity for chocolate, IMHO, with younger versions working well with fruit/chocolate combos (Raspberry dobash (sp?) anyone?) as well, while really old wines that have lost most of their sugar work very well, oddly enough, with rich meat ragouts/stews or glazed game roasts. Think very old auslese with roast wild boar, for example.

Mas Blanc is a venerable estate in Banyuls with the appellation´s best holdings! It has belonged to the same family since 1639, and was for many years run by local hero Dr Parcé who passed away in 1998. The VDNs can be divided into two categories: the traditional oxidised rancio-style, akin to tawny port, which go very well with chocolate, and the modern, fruity vintage (or rimage/rimatge) style, more like vintage port with less alcohol. The latter not only keep but get better, and they will certainly not get funky in ten years! When to drink depends on your taste; I drink most of my bottles fairly young, in their fruit-phase, but keep a few. They are always approachable but tend to need much time in the decanter between, say, four and eight years of age. If you like them, try to get your hands on the best wines in this style: Mas Amiel from Maury.

Greetings / Fredrik L

Thank you Robin, Peter, Fredrik for the useful advice. I think I'll follow Fredrik's suggestion and open the first bottle fairly soon while it's still fruity and give it plenty of air.