Domaine Madeloc

Pierre Gaillard already had a solid reputation in the northern Rhône when he first visited Banyuls. He grew up working vineyards by horse and later managed estates for Guigal before starting his own domaine in 1981. But something about the Catalan coast pulled him back. In 2002, he bought the old Pagès estate, an abandoned property that needed serious work. The terraced vineyards tumbling down to the Mediterranean reminded him why he fell in love with wine in the first place.

A terroir where mountains meet the sea

The estate now covers around 20 hectares scattered between Banyuls, Port-Vendres and Cerbère. Some parcels sit just meters from the Mediterranean, others climb to 450 meters elevation. The soil is pure schist, that dark, flinty rock that stores heat and gives the wines their mineral edge. The landscape here is dramatic. Steep slopes require terracing, and much of the work is still done by hand. Sea winds blow through the vines, bringing salt air and cooling the grapes during the hot summer months. It's hard work, but the terroir speaks clearly in every bottle.

A family affair with Rhône techniques

In 2009, Pierre's daughter Elise joined him at Madeloc. She now runs the estate day-to-day, bringing fresh energy while respecting the methods her father established. Together they blend Banyuls tradition with techniques Pierre learned in the Rhône. The vines are trained on stakes to provide shade, planted densely to encourage deep roots. Three hectares are weeded entirely by hand. They work closely with local growers Jean Baills and his son Mathieu, who bring deep knowledge of these specific hillsides and microclimates. The approach is straightforward: let the terroir do the talking.

Collioure and Banyuls with precision

The estate produces both dry Collioure wines and sweet Banyuls. For the reds, you'll find Grenache blended with Mourvèdre, Syrah and Carignan. The white Collioure called Tremadoc mixes Grenache Gris, Vermentino and Roussanne. Wines like Serral come from inland parcels with cooler nights, while Magenca uses old vines, some nearly a century old. The Banyuls range includes vintage bottlings and traditional blends, with the Robert Pagès cuvée honoring the previous owners. Each wine shows clarity and fruit, shaped by schist and sea air. The range runs from approachable everyday bottles to serious age-worthy expressions, all carrying that distinctive mineral thread.