Discover Madiran wines

The Madiran Appellation’s wine workers have inquiring open minds, and are always ready to experiment with new methods and push the traditional boundaries. They question the wisdom they receive and are ready to take on any collective research and development projects needed to drive their wines forward.

These are people with passion and integrity, loyal to their values and traditions. It is they who shape the future of Madiran, the Appellation with personality.

A rich, flavourful wine with impact

MADIRAN is a distinctive wine. It is rich and robust, well-structured and intensely fruity, with notes of cherry, blackberry and blackcurrant. The wine is smooth and full-bodied with an appealing edge of freshness, silky tannins and a hint of spice. 

MADIRAN is best served at 16ºC, and goes well with all types of food: the traditional cuisine of South West France, spicy curries and tagines, grilled meats and cheeses. In reality, there is not just one Madiran wine, but as many as there are winemakers – each has an individual style, and adds something of his character to the wine he produces.

Pacherenc du vic bilh

PACHERENC DU VIC BILH is made in the same area as Madiran – this is the name given to the local white wines, which are also made from indigenous grape varieties. They can be sweet or dry, but always have the distinctive local style. The main varietals used are Petit Courbu, Arrufiac, Gros Manseng and Petit Manseng.

PACHERENC DU VIC-BILH is best served chilled, at 10°C.

The dry wine is usually vibrant, fresh and fruity, often featuring notes of citrus, tropical fruit and white fruits such as peach and apricot. Some more complex wines also have floral overtones, notably wisteria. This is an unusual white: smooth, fresh and full of flavour. It makes a good aperitif and goes well with salads, savoury flans, grilled fish and white meat.

The sweet wine is rich and complex, with flavours of candied fruit, especially apricot, alongside dried fruit, honey and nuts. A rich, well-balanced wine with a delightful natural freshness, it makes a good aperitif, and is perfect with foie gras, some cheeses, and desserts made with cooked or preserved fruit.

The Tannat grape traditionally associated with Madiran was first grown in the Pyrenean Piedmont. It is a cross of several strains of wild vines, and is very well suited to the highly distinctive climate of the Madiran area.

About 3,500 ha of Tannat are grown throughout the world today. The varietal is little-known, but accounts for around 70% of the Madiran Appellation’s vineyard area (1,000 hectares), where it grows exceptionally well.

Unique, unusual terroirs

The Madiran terroir comprises of a number of discrete terroirs which can be broadly divided into three categories:

• Clay on the intermediate berms and gentler slopes. Soils here are relatively light and free-draining, and warm quickly. Depending on the area, the clay can be brown or red, and incorporates loose gravel, sandstone etc.
• Chalky clay on hills and escarpments. These stony, free-draining soils are among the best in the Appellation.
• Rounded pebbles on the higher hilltops and steeper slopes. These generally enjoy good exposure, drain freely, and keep their heat well.

A favourable climate

Madiran enjoys a maritime type climate, with three main influencing factors:

• Its proximity to the Atlantic Ocean (100 km)
• Its proximity to the Pyrenees (100 km)
• Its proximity to Gascony, where the influences are more continental 

This unusual combination of natural elements creates a complex microclimate. Winters are mild, while autumns are warm and dry, often experiencing significant fluctuations of temperature.  The Foehn (a warm wind from the south) is a major influence and encourages the grapes to reach ideal levels of ripeness.

The pursuit of excellence

As early as 1948, Madiran’s winegrowers recognised the importance of quality and the pursuit of excellence. Madiran was the first appellation to introduce voluntary tastings and analyses to monitor compliance with Appellation standards and regulations.

Tannat grapes can be very demanding. From quite early on, local winegrowers began to experiment with new ways to get the best from this traditional varietal. A series of manual interventions is practised in the vineyard all year round, including de-budding, de-leafing and green harvests (Madiran vignerons were first to introduce this in 1992). This close attention to detail continues in the winery, where techniques are used to extract the best from the grape: de-stemming, crushing, pumping over, pressing, micro-oxygenation and punching down etc.