The Estate
Figuière is an emblematic estate of Côtes de Provence, bought in 1991 by Alain Combard who left his winemaking career in Chablis to return to his native region.
Today, the 2nd generation Combard manages this beautiful estate as a family, cultivating the vines while taking care to protect the surrounding nature. Biodiversity and organic farming are subjects that the family knows well since the domaine has been certified organic since 1979.
The estate covers 125 hectares spread over two domaines in the Côtes de Provence: Domaine Figuière, the historic estate located in La Londe les Maure, opposite the island of Porquerolles and since 2018, Château Barbeiranne located in Pignans behind the Maures massif.
Two estates, two terroirs in harmony, to continue the work of making precise wines.
At La Londe, a schist soil is dominant, and the Mediterranean Sea strongly influences the climate, moderating the summers from being too hot and the winters that are never really cold. The grape varieties planted are Rolle, Semillon and some Ugni blanc for the whites; and noirs with Mourvèdre, Grenache, Cinsault, Syrah and Tibouren.
The Pionnière, Confidentielle and Première cuvées draw their minerality from the schiste soils here!
At Chateau Barbeiranne, the climate is more contrasted; the Massif des Maures has cut off the influence of the Mediterranean and the winters are colder, the budding later. The soils are clay-limestone and the resulting wines are fruitier, which also brings depth and length.
Provence and its sunny wines
Winemaking
Since 1979 the estate has been producing certified organic wines. In 1991, when the domaine was bought by Alain Combard, this choice was not questioned!
The harvest is mechanical and manual, the grapes arrive at night or very early in the morning in the cellar. The pressing is a crucial step, the domaine is equipped with a press allowing to work with soft and regular pressures by protecting the grapes from oxygen.
The vinification is done in stainless steel tanks and the maturing in stainless steel tanks, or in barrels or demi-muids according to the vintages.
The rosé wines are matured on fine lees until the end of January, minimum, in order to be ready early for the launch of the vintage and to have time to gain in complexity. The rosés do not go through malo-lactic fermentation to retain freshness and delicate aromas and flavours.
The Wines
Confidentielle
Première
Méditerranée
Atmosphère
rosé sparkling wine – Traditional method – Second fermentation made with grape juice of the same vintage only, and no use of sugar nor concentrated must.
Pionnière
A gourmet rosé wine with excellent ageing potential, this cuvée is made from 60% Mourvèdre and 40% Grenache grapes and has been vinified and aged in barrels for four months.
The wine is rich and full-bodied with aromas of white flowers, ripe yellow fruit and citrus.
Figure#2
Gamme Les Expérimentales.
Figure #2 is a blend of mostly Syrah and a little Mourvèdre, vinified and aged without sulphites.
Figure#3 blanc
Gamme Les Expérimentales.
This unusual cuvée, 100% Rolle grapes, was produced like a red wine, with 10 days of skin maceration.
Latest posts
Summer has firmly settled in Provence: this week, temperatures have climbed to 36°C, and the first signs of surface drought are appearing, with cracked soils starting to show. Yet, deeper down, water reserves remain excellent. Thanks to an exceptionally rainy spring, the soils have been thoroughly replenished, ensuring a strong start to the vines' vegetative growth. 2025 is already shaping up to be a highly unusual vintage in terms of rainfall. As a reminder, the average annual rainfall in the region over the past 30 years is about 650 mm. Since the last harvest, we’ve already recorded over 500 mm, and we’re only halfway through the year. This trend toward wetter springs, observed since 2018, is gradually reshaping the water profile of the Mediterranean vineyard landscape.
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