Produced only in those vintages conducive to the ‘rimage’ expression, the Domaine du Mas Blanc Banyuls Rimage 1976 (95% Grenache noir; 5% Mourvèdre) marks the first vintage overseen by third-generation winemaker Jean-Michel Parcé. It comes from the upper slopes of the estate’s famed Les Junquets vineyard, where yields are typically just 18-22 hl/ha. Hand-harvested and trodden by foot, it was fermented in cement tank with native yeasts, aging for eight months in large demi-muid prior to bottling. Full details

A selection of the estate’s oldest Grenache vines, the Banyuls ‘Vieilles Vignes’ 1976 marks the first vintage overseen by third-generation winemaker Jean-Michel Parcé. Hand-harvested and vinified traditionally, it was crushed by foot and fermented in cement tank with native yeasts, aging in 650-liter oak demi-muids for 10 years before bottling. Always limited, a small portion of its production was set aside for inclusion in the estate’s library of its most important wines, a practice inaugurated by Dr. André Parcé in 1947. Full details

“A beautiful baby! Dark amber hue with a yellow meniscus, highlighting a light and deftly balanced Terrantez at this early stage. The zesty acidity stands out prominently against the backdrop of some honeyed lemon and toasted almond nuances, but it all comes together on a seamless, nutty finish." —Roy Hersh, “For the Love of Port” Full details

A selection of the estate’s oldest Grenache vines, the Banyuls ‘Vieilles Vignes’ 1975 was hand-harvested and vinified traditionally: foot-trodden and fermented in cement tank with native yeasts, it was aged for 10 years in 650-liter oak demi-muids before bottling. Already limited, a small portion of its production was set aside for inclusion in the estate’s library of its most important wines, a practice inaugurated by Dr. André Parcé in 1947. Full details

Harvested from the Domaine du Mas Blanc’s oldest Grenache vines, the Banyuls ‘Collection’ 1975 is a special subset of its Banyuls ‘Vieilles Vignes.’ Hand-harvested and trodden by foot, it was fermented in cement tank with native yeasts and aged in 650-liter oak demi-muids for 10 years. A single 225-liter barrel was then diverted from bottling and set aside for continued elevage as part of the estate’s library of its most important wines. Dubbed ‘Collection,’ only three vintages have been previously released to the public. Full details

A selection of the estate’s oldest Grenache vines, the Banyuls ‘Vieilles Vignes’ 1974 was hand-harvested and vinified traditionally: crushed by foot and fermented in cement tank with native yeasts, it was aged for 10 years in 650-liter oak demi-muids before bottling. Already limited, a small portion of its production was set aside for inclusion in the estate’s library of its most important wines, a practice inaugurated by Dr. André Parcé in 1947. Full details

The Domaine du Mas Blanc Banyuls ‘Cuvée St. Martin’ 1972 represents the legacy of Docteur Parcé and three generations of the Parcé family, a testament to their vision and advocacy of one of the great terroirs of France. Named after the feast day in October when Banyuls grapes were traditionally harvested, it comes from what is perhaps the prized of the domaine's vineyards: Coume del Mas, a 1.5-hectare, east-facing parcel that sits at 350-meters, overlooking the Mediterranean Sea. Full details

Dark golden brown without any hint of orange. Lifted nose of ancient raisins, roasted dried apricots, burning chalk, incredibly harmonious. Explosive, with acidity washing over the middle and back palate and throwing flavors back into the middle. Sweet earth, oyster shell, crazy roast-apricot tang, and incredibly concentrated. Gets drier and fresher on the finish, with an inherent concentration. Sercial is the palest and the driest of the classical madeira varieties. Full details

Only two vintages of Domaine du Mas Blanc Banyuls Rancio are known to have been previously released to the public—1970 and 1973—both in very limited quantities. The origins of its distinct “rancio” character—its umami, browned butter, hazelnut, and curry spice expression—can be traced to a particular demi-muid, thought to date to the late 19th century. Typically, its contents are blended into the Banyuls “Vieilles Vignes” and Mas Blanc sostrera (solera) for complexity, with a modest amount set aside for the enjoyment of the Parcé family on special occasions. Full details