Pierre Gaillard, Domaine Madeloc, Banyuls Cirera, Roussillon, France [90G/L RS] (50cl.), 2017

Producer Profile

Pierre Gaillard continues to produce some of the most stunning wines from his 25ha domaine near Malleval.

Handling the Viognier, Roussanne, Marsanne and Syrah with the same gifted care, he offers a very fine and wide range of wines. We are only importing a limited selection from his superlative collection. When he is not busy in the Northern Rhône, he is helping his daughters, Jeanne in Crozes Hermitage and Elise in Banyuls, whilst even finding time to run a small estate in Faugères.

Viticulture

Madeloc is Pierre Gaillard’s estate in Collioure, supervised by his daughter Elise. With a lot of granite and schist soil across the 29 hectares estate, the wines have a high level of minerality with subtle iodine notes. The parcels of vines used to produce the cuvée ‘Cirera’ are situated at the bottom of the valleys, away from the seashore, 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 it requires deep underground. As a result, the wines express freshness and finesse.

Winemaking

This is a Banyuls Rimage or Vins Doux Naturel—an artful sweet fortified wine. Fermentation halts with the addition of neutral grape spirit 99 ABV% at around 100 g/L residual sugar, preserving vibrant fruitiness. The wine continues maceration post-fortification under warm conditions to gain structural and aromatic richness. A reductive aging approach—conducted sheltered from oxygen—safeguards the wine’s freshness, minerality, and fruity clarity.

Tasting Note

A captivating explosion of red and black fruits—think juicy cherry and ripe blackcurrant—intensely aromatic and richly flavoured. The palate is bold yet lush, offering velvety tannins, rounded sweetness, and a depth that balances plush fruit with mineral drive, finishing with a defined, tactile presence.

Food Matching

Duck breast with a cherry reduction, robust blue cheeses, and rich dark chocolate desserts.