Domaine Madeloc – Robert Pagès – Banyuls Rouge

Presentation of Domaine Madeloc- Robert Pagès – Banyuls Rouge

Discover the Robert Pagès vintage from Domaine Madeloc , a complex, fine and creamy traditional Banuyls red. The traditional red Banyuls is a blend of vintages, the wine is aged in an oxidative environment in 30 hl casks and in glass carboys left in the sun to accelerate aging, thus obtaining a sweet red wine. The dress is purple. On the nose we discover notes of prunes, kirch and cherry, typical of banyuls. The palate confirms the nose with aromas of cherry, dried fruit and gingerbread. The sugar-alcohol balance, rather dry, provides a very nice length to this Robert Pagès vintage with notes of coffee and nuts on the finish.

History of the estate

Pierre Gaillard, a very renowned winemaker from the Côte Rôtie, likes hillside vineyards and shale soils, which is why he turned to the Côte Vermeille, buying Domaine Madeloc in 2002. His daughter drives the 18ha estate and vinifies all the vintages with talent. The vineyard located on hillsides by the sea benefits from the freshness of the sea winds, combined with the shale soil which provides continuous heat at the foot of the vines, these two phenomena ensure slow and permanent maturation for the grapes. Domaine Madeloc offers us very beautiful vintages, notably the Trémadoc vintage, a floral and lively white, or the Robert Pagès vintage, a complex and fine Banyuls.

Food/Wine Pairing - How to accompany Domaine Madeloc- Robert Pagès – Banyuls Rouge

Aperitif, ideal with foie gras with figs for a sweet-salty pairing, Peking duck, as a dessert with chocolate, etc.

Information about Domaine Madeloc- Robert Pagès – Banyuls Rouge

Vintage: non-vintage

Region: South West

Appellation: AOP Banyuls Rouge

Grape variety(ies): 90% black grenache, 10% gray grenache

Alcohol: 17°C

Culture: reasoned

Aging: When approximately 80 g/l of residual sugars remain, the wine is fortified with neutral alcohol (99% vol.). The wine is then aged in an oxidative environment in 30 hl casks and in glass carboys left in the sun to accelerate aging.

Terroir: hillsides plunging into the sea, shale soil

Aging potential: 10 years

Serving temperature: 10-12°C