COLLIOURE'S WINES

Banyuls-sur-Mer Travel Blog

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Welcome to Collioure,a source of inspiration for artists,famous for its heritage,anchovies and WINES.

                             COLLIOURE famous for being in 1905 the birthplace of FAUVISM with André Derain and Henri Matisse is also well-known for its anchovies and its wines.The Collioure wine (red,rosé and white) is produced as Banyuls wine, in the 4 harbors of the Côte Vermeille ( on an area of 15 km long,6km wide) of Collioure,Port-Vendres,Banyuls and Cerbère.Forged by the sea,the sun,the mountains and the winds,Collioure's wines has always beenflavoured and strongly coloured.

                            The dominant grape-variety of this tiny appellation,the Grenache Noir,is combined with Syrah,Mourvèdre or Carignan according to the domaine.

my last Collioure drunk!mid-garnet red,spicy nose and taste of fruits(prune) and spices

                            Main grape varieties:-for the red and rosé:Black Grenache,Mourvèdre and Syrah

                                                              -for the white:Grey and White Grenache

                            Additionnal grape varieties: -for the red and rosé:Carignan,Cinsault

                                                                        -for the white:Roussanne,Marsanne,Vermentino.

made with 90% grenache and 10 % carignan,lavish,strong minerality with berry fruit. When it was awarded few years ago,everybody want it and there were no more bottles for the French market,fortunately the winemaker sold some designed to USA (I drank 6!)

                             Yield:limited to 40 hectoliters per hectare

   COLLIOURE RED: it has a full-bodied taste and a high tannin content(the grapes remain on the lees) with aromas of spices,red fruits,leather,roasting.It should be served at 16°C to 18°C with red meats and small game,may be guarded 5 to 10 years.

   COLLIOURE ROSE:produced since 1991 has a frutier flavor and aromas of little red fruits,it should be served at 10° to 12°C and may be eat with cooked meats,pizzas.

   COLLIOURE BLANC:AOC since 2003,it is well-structured with bouquet of dried fruit and aniseed notes;it should be also served between 10°C to 12°C ,wine pairing:seafood,fish.

a white Collioure from Cellier des Templiers drink as apéritif and to pair with tapas,seafood or grilled fish
It may be guarded as the rosé 2 years.

 

                                                  Most of the local producers welcome visitors  for tasting such as:

                                    -Cellier des Templiers: www.banyuls.com a very informative site with recipes

                                   -Domaine de La Rectorie: www.

la-rectorie.com and www.vignes-orientales.com

                                   -Domaine du Mas Blanc: www.domainedumasblanc.com

                                   -Cave de l'Abbé Rous: www.abberous.com (see wine pairing and recipes)

                                   -Cave Co-operative Le Dominicain and Domaine de la Tour Vieille in Collioure

         

 

 

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Welcome to Collioure,a source of i…
Welcome to Collioure,a source of …
my last Collioure drunk!mid-garnet…
my last Collioure drunk!mid-garne…
made with 90% grenache and 10 % ca…
made with 90% grenache and 10 % c…
a white Collioure from Cellier des…
a white Collioure from Cellier de…
from Cellier des Templiers produce…
from Cellier des Templiers produc…
a rosé from Cellier des templiers…
a rosé from Cellier des templier…
a good value made with 70% grenach…
a good value made with 70% grenac…
from a biodynamic tiny vineyard,mo…
from a biodynamic tiny vineyard,m…
70% grenache and 30% carignan,full…
70% grenache and 30% carignan,ful…
80% grenache and 20 % carignan and…
80% grenache and 20 % carignan an…
Banyuls-sur-Mer
photo by: bernard69