Founded by Alain Combard and still family run. Alain had worked together with famous producer Michel Laroche in Chablis for several decades. A forward thinker and keen to preserve his exceptional site Alain converted to organic production in 1979. All the Provence Rose wines are made and aged in stainless steel to keep the freshness. Pure, fine, nuanced and pristine wines that speak of this exceptional site.
This is the entry level made from a blend of Grenache, Cinsault, Syrah and Cabernet. Vibrant orange in colour. Citrus, red berry, mineral and spice. Light weight with zesty acid and a long and focused finish. Drink it in the sun with some cheese or charcuterie.
The sunny South of France where a lot of cheap and cheerful wines come from. In the crowd there are a few gems that really out perform their station. The whole gamut of wines and flavours are made here.
Spain’s gift to the world. We know it as Grenache and I think everyone has a soft spot for it in some way. Almost too exuberant in expressing its sweet red fruits and high alcohol, it often needs a little bit of other wines to add moderation, structure and depth. Much like Abbott and Costello. Despite this the wines of Priorat, Chateauneuf du Pape, Rioja and Aussie GSMs have an amazing ability to age for the long term.
An important supporting grape in a lot of wines from Southern France. Able to tolerate the heat but really needs a dry climate to avoid disease. It makes strong black wines that lack a bit of charm without other varieties help. It can really turn it on for textural rosé, especially when an aromatic variety is blended in.
A bit of a chameleon, Shiraz can change how it looks depending on terroir and/or wine maker influence. The Syrah based wines of Northern Rhone are dry and austere while the Shiraz of Barossa is rich and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.
The noble variety of Bordeaux’s left bank. Firm tannins, a streak of acidity and punctuated by flavours of cassis, violets, spice and leather. The best examples can age for the long term. Although Cabernet does often require blending with Merlot, Cabernet Franc or Shiraz to fix the hole it has in its middle palate.