COLOUR
White
TYPE
Still
VINTAGE
2023
GRAPE
Melon de Bourgogne
PRODUCER
Domaine de la Combe
REGION
Loire
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Domaine de la Combe is the personal estate of Pierre-Henri Gadais, a fifth-generation winemaker from a family deeply rooted in Muscadet. While his family's established estate, Gadais Père & Fils, is well-regarded, Pierre-Henri sought his own path, honing his skills through studies in Burgundy and Bordeaux, and apprenticeships across the globe. He returned to his roots in Saint-Fiacre-sur-Maine to establish Domaine de la Combe on the historic 14-hectare 'Les Grands Presbytères' estate. This wine hails from the Muscadet Sèvre et Maine AOP in the Pays Nantais sub-region of the Loire Valley, France. It is crafted from 100% Melon de Bourgogne grown on unique metamorphic soils composed of Orthogneiss, Gneiss, Schist, and Gneiss à deux Micas. The estate's commitment to organic viticulture, low yields (22 hl/ha), and non-interventionist winemaking practices, including spontaneous fermentation with native yeasts and minimal sulfur, allows for the expression of the region's distinctive salty minerality and fruit concentration.
ALCOHOL
12.0%
AVG. PRICE
€14
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
The estate's unique topography includes South, flat, and North-facing slopes, offering diverse microclimates.
Fact 02
Vineyards are farmed using certified organic practices, with all work done by hand.
Fact 03
The 2023 vintage is distinguished by a full, spontaneous malolactic fermentation, unusual for this estate.
Fact 04
Yields are exceptionally low at 22 hl/ha, concentrating flavor and minerality.
FOOD PAIRING
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WINE MAKING PROCESS
The 2023 Domaine de la Combe Muscadet Sèvre et Maine Sur Lie is a testament to a unique vintage and non-interventionist winemaking. Grapes are hand-harvested from vines averaging 5 to 55 years old (with the specific 'Réserve Personnelle' parcel featuring 63-year-old vines). The fruit undergoes direct pressing of whole clusters, followed by a 24-hour cold settling. Fermentation is initiated by indigenous wild yeasts in large concrete tanks, with no sulfur added during this stage. Notably, the 2023 vintage experienced a full, spontaneous malolactic fermentation, a departure from the estate's usual practice of blocking it to preserve acidity. The wine then ages for 8 months on its fine lees ('sur lie') in concrete tanks, with regular batonnage (lees stirring) to develop texture and complexity. The final wine is un-oaked and receives a single, low dose of sulfur post-fermentation, resulting in a Total SO2 of 50 ppm.
