Le Saint André Red, IGP Méditerranée

Le Saint André Red, IGP Méditerranée bottle image

Wine Description

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.

stacks of barrels
bottling of rose wine
Combard Family walking through vineyard
Combard Family in Vineyard Poising for Photo
Figuère White Building on property
Landscaping by white building
Figuère Inside Building with cabinets and wine
Figuière Vineyard and tree
Figuière Vineyard with rows of grapes
Magali Combard with rose wine bottle
Out in the Vineyard  harvesting grapes with a machine
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Acclaim
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Vineyard & Production Info
Vineyard name
Figuière
Vineyard size
210 acres
Soil composition
Clay
Vines/acre:
1780
Yield/acre:
2.2 tons
Harvest time:
August-September
First vintage of this wine:
2005
Average Vine Age:
10-15 years
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Winemaking & Aging
Maceration length:
6
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
Malolactic fermentation:
Full
Fining agent:
Kieselguhr
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Analytical Data
pH level:
3.6
Acidity:
3.5 g/L
Alcohol:
13 %
Dry extract:
27.6 g/L
Residual sugar:
0.4 g/L