Le Saint André Red, IGP Var 2018

Figuière

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Figuière is located in La Londe-les-Maures between Marseille and Nice with vineyards that lie just a few hundred meters from the Mediterranean Sea. “There’s a five-degree difference in temperature from our vineyards to those of the interior,” says Magali, “the freshness found in our wines is very singular to the La Londe region.”

Alain Combard purchased the property in 1992 after discovering its cool coastal climate and unique schist soils. “The schist in La Londe seduced my father,” says Alain’s daughter Magali, “schist and the sea make our style.”

Over a period of 25 years, the Combard Family grew Figuière to its current size of 210 acres. Additionally, Figuière produces Le Saint André wines using meticulously selected wines from contracted growers in the Var département. The perfecting touches of maturing and blending are carried out in the Domaine’s Cellars.

Le Saint André Red is intended as easy-to-enjoy wine with a soft profile made from a blend of 25% Cabernet-Sauvignon, 25% Syrah, 25% Cinsault and 25% Grenache. Vinified in stainless steel tanks and aged for 6 months.

Tasting Notes

Figuière aims for tight wines that express the unique terroir of coastal Provence. Le Saint André Red is intended as a fresh tasting, juicy and easy-to-enjoy red wine. Aromas and flavors of bright red cherries, wild herbs and earthy forest floor are accompanied by salty minerality.

Food Pairing

Le Saint André Red has a bright and refreshing character making it ideally suited to a wide range of foods. Thanks to its medium weight and soft tannins, Le Saint André Red can be served slightly cool and paired with barbequed chicken, burgers and grilled salmon.

Vineyard & Production Info
Vineyard name:
Figuière
Vineyard size:
210 acres
Soil composition:
Clay
Vines/acre:
1780
Yield/acre:
2.2 tons
Average Vine Age:
10-15 years
Harvest time:
August-September
First vintage of this wine:
2005
Winemaking & Aging
Varietal composition:
25% Cabernet Sauvignon, 25% Syrah, 25% Cinsault, 25% Grenache
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15 days
Fermentation temperature:
77 °F
Length of maceration:
6 days
Malolactic fermentation:
Full
Fining agent:
Kieselguhr

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