From the owner: La Grande Cave de Terres des Templiers, va vous émerveiller. Sur les pas des Templiers votre guide…read morevous racontera ce Vignoble hors normes et les méthodes de vinification et d'élevage pratiquées par nos Vignerons et notre Maitre de Chai. Vous marcherez aux pieds de cuves centenaires, envoûtés par l'ambiance et les odeurs. Puis, vous découvrirez les Banyuls élevés en plein air dans d'innombrables fûts peints en rouge, exposés au soleil ardent ou aux vents d'hiver. L'histoire contée jusque-là prendra toute sa dimension quand dans votre verre chanteront toutes les couleurs et les saveurs de nos grands vins. Une dégustation initiatique de nos Collioure rouges, rosés et blancs ainsi que des Banyuls et Banyuls Grands Crus vous sera proposée pour finir votre visite.

Our hotel desk recommended this place on a recent visit. We were the first table seated at 7pm…read more By 8:30 pm it was packed with a line waiting outside. Our waiter was wonderful, very accommodating and friendly. The vegetarians in our group had limited options. The food was carefully prepared and beautifully presented. They were attentive to every detail. Everyone in our group was delighted with their selection. The wine was excellent and reasonably priced. All in all - a very pleasant meal.

Really nice Collioures AOC wines, with crisp and interesting whites, and intense reds, all lovingly…read moremade. The blends and single cépage were both excellent. The banyuls were the best I had while there, with excellent acidity and structure to balance the sugar. A huge thanks to Hugo, who showed enthusiasm and knowledge about the wines. It was lovely to learn about the unique ways some of the Banyul wines were made.

I used to think that I didnt like dessert wines. Then I discovered Sauternes and Toakji, and things…read morechanged forever. Now I seek out these tasty libations. Having had many a sommelier introduce me to things, Banyuls is one of those discoveries. L'Abbe Rous makes a great example in their Hélyos 2004. A dark, deep red colour, lots of dried stone fruit on the nose, strong palette with a bit of alcohol finish as it's fortified during the maceration of the grapes. Best paired with desserts but still intriguing enough to stand on its own