Domaine Madeloc

Pierre Gaillard, winemaker of Côte Rôtie, Saint Joseph, and Condrieu, has always been fascinated by the scenic beauty of Banyuls and the quality of the soil.  He obtained Domaine Madeloc from the Pagès family in 2002.

The vineyards of Madeloc cover a total area of 29 hectares, including 23 hectares planted within the communes of Banyuls, Cerbère, and Port-Vendres.  The plots are scattered between the sea and the mountains at altitudes between 2-450 meters above sea level. The vines are exposed to the north, south, and the east which enriches the complexity of the wines by the multitude of microclimates.  Protected from the wind, the plots planted within the valley have a very warm climate, ideal for the maturity of the Banyuls.  The plots closer to the sea have a cooler climate, ideal for the slow ripening of the grapes and balance for the Collioure.

The grape varietals planted are typical of Roussillon, however, marked by notes of the Rhone Valley.  Grenache is the majority grape used for the Banyuls “Vintage” and is blended with Grenache Gris and Carignan old vines for Banyuls “Traditional”.  The Collioure Rouge is a blend of Grenache, Mourvèdre, Syrah, and Carignan.  The Grenache Gris is one of the components of the white Banyuls.  This varietal is associated with Vermentino and Roussanne for white Collioure.

The Vines: 90% Grenache noir, 10% Grenache gris. Grenache noir is a grape variety with various red berry aromas (cherry, black currant), stone fruit, licorice and caramel. Grenache gris offers further complexity with mineral-type notes.

The Soil: The parcels are situated at the bottom of the valleys, in the hinterland, offering the most warmth. Thanks to this location, the grapes of Banyuls achieve excellent maturity. The structure of the schist allows the vines’ roots to seek the resources they require deep underground. As a result, the wines express freshness and finesse.

Vinification: A manual harvest, then the traditional red Banyuls is a blended vintage. When about 80 g/l of residual sugar is left over, the wine is muted with pure alcohol (99 % vol.). The wine is then matured in a 30 hl cask or a glass demi-john left out in the sun to provoke oxidation, and therefore quicker aging.

Tasting Notes: This rancio develops prune, dried fruit and gingerbread aromas. The balance between the sugar and alcohol – generally dry –offers good length with coffee and walnut notes on the finish.

Annual Production: 4,000 bottles

The Vines: 80% Grenache Noir, 15% Mourvèdre, 5% Syrah. Grenache noir offers red berry, licorice and caramel aromas. Mourvèdre and Syrah, which are much stronger, contribute structure, strength and complexity.

The Soil: The parcels, situated at an altitude where the temperature is cooler, are perfect for dry wines. The schist soil offers mineral characteristics, elegance and strength to the wines of this terroir. The high density of the rootstock per hectare (6 000 rootstock/ha)allows the vines grow roots deep down underground where they find limited water supplies.

Vinification: A manual harvest takes place.Then the wines are fermented in vats with a cold maceration beforehand and a hot fermentation afterwards. These various stages gently extract of aromas, colors and silkier tannins. The maturing is essentially carried out in vats 18 months in vats (70 %) and in barrels (30 %), in view of obtaining a pleasant and fruity wine. It conserves the red berry aromas of the Grenache Noir. The use of oak barrel ageing offers structure to the Syrah, the Mourvèdre and the best batches of Grenache, by also adding length and fat.

Tasting Notes: Dark color with intense aromas of red berries, of licorice and of vanilla. Melted tannins on the palate. The ripened Grenache offers fig notes on the finish and the Mourvèdre coasts the wine with pleasant smoky notes. Easy to drink.

2012 Reviews: “The 2012 Collioure Serral, a blend of 75% Grenache, 20% Mourvèdre and 5% Syrah, is a big, ripe effort that has notable complexity in its black cherries, iodine, saddle leather and roasted herb-like aromas and flavors. Medium to full-bodied, mouth-filling and textured, it’s a rock-solid effort to enjoy over the coming 5-6 years.” – 89pts, Wine Advocate