Visit and tasting - The essential
Discover the secrets behind the wine making of Château Capion wines with a guided tour. Taste all wines from the vineyard.
Profile
Structure
Drinking window
Best 4 to 12 years from vintage.
vintage4 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: black cherry, violet, garrigue, graphite
Palate: dark plum, thyme, fine-grained tannin, schist saline lift
Syrah-led cuvée from Les Bancèls - the old Occitan word for the terraces. North-facing 1ha vineyard blended with south-facing Mourvèdre. The symbol of Cébène.
What it pairs with
- Slow-braised lamb shoulder Fine-grained tannin and graphite meet slow-cooked lamb; thyme echoes the herb crust.More wines for lamb →
- Beef tagine with prunes Dark plum and violet match North African aromatics.More wines for beef and red meat →
- Aged Tomme des Pyrénées Saline lift and fine grain complement hard mountain cheese.More wines for cheese →
History
Les Bancèls comes from a 1-hectare north-facing terrace where Syrah and Grenache were replanted 20 years ago. Brigitte blends with Mourvèdre from a due-south plot. The cuvée has become the visual and emotional symbol of Cébène.
- 2010First vintage of Les Bancèls released
Facts
- Producer
- Domaine de Cébène · visiting guide
- Grapes
- Syrah, Grenache, Mourvèdre
- Classification
- AOC Faugères
- Oak
- Aged in concrete tank and old oak demi-muid; minimal new wood
- ABV
- 14.0%
- Price
- €25-35 at retail
- Drinking window
- 4-12 from vintage
- First vintage
- 2010
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Les Bancèls
What does Les Bancèls taste like?
Black cherry, violet, garrigue and graphite on the nose; dark plum, thyme, fine-grained tannin and a schist saline lift on the palate. Full-bodied with a long finish.
When should I drink Les Bancèls?
Drink between 4 and 12 years from vintage. The wine benefits from 60-90 minutes of decanting.
What food pairs with Les Bancèls?
Slow-braised lamb shoulder is the canonical match; beef tagine with prunes and aged Tomme des Pyrénées also work well.
Where is Les Bancèls made?
A 1-hectare north-facing terraced plot at Domaine de Cébène in Faugères, blended with Mourvèdre from a due-south plot.
Tags
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