About Domaine Combier

Domaine Combier, located in the picturesque country village of Pont de L'Isere and nested amidst the Rhone and Isere Rivers, is a magnificent estate with origins dating back to the 1930's.  Coincidentally, or perhaps not, the legal appellation of Crozes-Hermitage was formed one year after their inception.  The vines here are planted on centuries old river beds rich with red clay and overlayed with the classic pebbles of the Rhone.  The majority of Combiers vineyards lie in the heart of the southern part of the AOP, an area called "Les Chassis".  It is the famed terroir in Crozes-Hermitage where the best wines (notably those of Alain Graillot) hail from. 

The family owned and operated domain began farming organically in the 1970's- true pioneers in their vision to exist in a clean and natural world.  They initially sold all of their fruit to Chapoutier and Jaboulet before finally deciding to make their own incredible wine in 1990.  The domaine initially consisted of 5 hectares in Crozes-Hermitage including a portion of the coveted land of "Clos de Grives" - a single parcel with 9 hectares of a massale selection syrah planted in 1952 and one hectare of white -quaintly surrounded by hedges.   Laurent Combier was the man to identify the ultimate importance of the "Clos des Grives" terroir and he banked on that recognition as he grew the estate from five to sixty hectares.  This endeavor officially put Combier on the map as one of the most exquisite estates in Crozes-Hermitage, making complex wines that display delicacy and elegance along with the power and finess this region is known for.  

Today Combier is helmed by 4^th generation David and Julien Combier who have experience working with such greats as Leflaive, Vega Sicilia, and Yves Canarelli.  Together they oversee the estate with 60 hectares in Crozes Hermitage, 3 hectares in St. Joseph, 2 hectares of IGP and a few barrels of Hermitage- making them the second largest land owners after Chapoutier. 

The winemaking is organic with the use of indigenous yeast and minimal intervention which creates wines that are elegant, silky, and powerful.  They destem the reds and allow for extended aging to produce cuvees that are unique in their expression and authentic in their nature- each exhibiting a complexity and balance eternally sought, and rarely achieved.