80% Black Grenache, 15% Grenache Gris, 5% Carignan.
Traditionally in the vineyards of Banyuls, black, grey, and white grenache are co-planted in the plots and are harvested together so the wine is a blend. Reserva is made today the same way as it was centuries ago. The aging process is the most important factor.
This whine experiences a long, oxidative ageing process for a third of the cuvée in big glass jugs. After 15 months, it goes back with the rest of the cuvée in oak barrels for several years.
The nose is mostly made of sweet aromas like caramel, dried apricots, and prunes reached during the oxidative ageing and represent the first 'rancio flavors' that we get with patience. The mouth is silky and generous.
Before people had easy access to sugar to cook desserts, Banyuls was the sugar source for the end of the meal, drunk with fruits and dried nuts. Reserva is traditionally married with Catalan desserts because it goes well with almonds, nuts, hazelnuts, honey, gingerbread, and chocolate.