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Domaine Madeloc 2004 Banyuls “Cirera” - any info?

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I bought a bottle of this for my parents for Christmas, and I know it's relatively rare here in California. I would like to print out something about it to give with the bottle, but I cannot find anything online (except one reference that doesn't give much information). Everything else is in French.

Does anyone have suggestions on where I might find a description of this wine?

Thanks,
CK

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  1. Banyuls is typically a dessert wine. Is there anything else on the bottle that describes the relative level of sweetness?

    1 Reply
    1. re: SteveTimko

      No. I understand that it is a dessert wine...just looking for a more elaborate description.

    2. Le Guide Hachette des Vins 2007, p.793

      Dom. Madeloc Cirera 2004 ( * )
      2 ha, 2500 btls, 15-23 Euro
      Pierre Gaillard et Jean Baillis se sont retrouvés sur leur terroir de prédilection. Un terroir plutôt en pente puisqu'il associe les coteaux de la Côte-Rôtie à ceux de Banyuls. L'anecdote dit qu'ils se sont rencontrés en buvant le café à Banyuls... en terrasse naturellement. La soupe de fruits rouges saupoudrée de chocolat, voilà ce à quoi l'on pense face aux notes de cerise et de fraise qui s'habillent de pourpre et s'allient au parfum de la cannelle. Cerise à croquer, tanins au grain savoureux, un supçon de cacao, une bouche ample: les vielles vignes de grenache savent s'exprimer (Bouteilles de 50 cs.)
      Pierre Gaillard et Jean Baills, Dom. Madeloc,
      1 bis, av.du Gal-de-Gaulle, 66650 Banyuls-sur-Mer,
      tel 04.68.88.38.29
      fax 04.68.88.04.65
      domaine-madeloc@wanadoo.fr
      t.l.j.9h-12h, 14h-18h; sam.dim. sur r.v.

      1 Reply
      1. re: RicRios

        Any chance someone can translate this to English? My parents do not read French.

      2. Banyuls dessert wines taste like chocolate.
        Here's the Babel Fish translation from Alta Vista:
        Strong Pierre and Jean Baillifs found themselves on their soil of predilection. An inclined soil rather since it associates the slopes of Coast-Roast those of Banyuls. The anecdote says that they met by drinking the coffee has Banyuls... in terrace naturally. Red the fruit soup powdered with chocolate, here are it with what one thinks vis-a-vis of the notes of cherry and of cutter which get dressed with crimson and is combined with the perfume of cinnamon. Cherry to be crunched, tannins with the tasty grain, a cocoa supçon, a full mouth: the hurdy-gurdies vines of grenache can be expressed (Bottles of 50 Cs.)

        1 Reply
        1. Babelish, to be sure.
          Why would it translate "fraise" (strawberry) as "cutter" in a food context ... unless context plays no role, as in the majority of non-human translator tools.