Domaine Combe Blanche - Le Four à Chaux blanc 2017
Languedoc
White
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Four à Chaux de Combe Blanche has a fresh, aromatic nose of pear, vine peach and almond with woody notes. The palate is lively and invigorating, full-bodied and ample, with a generous fruit-paste finish. Enjoy with grilled salmon...
Features
Estate
Domaine Combe Blanche
Cuvée
Le Four à Chaux
Vintage
2017
Designation
IGP Hérault
Region
Languedoc
Grape varieties
100% Roussanne
Terroirs
Clay-limestone soils, north-facing
Viticulture
Traditional and meticulous
Harvest
Manual
Winemaking
De-stemming of the harvest, fermentation in temperature-controlled vats, manual punching of the cap and delestage.
Breeding
In vats and barrels for 6 to 24 months
Alcohol content
14%
Tasting & pairing
Eye
Pale yellow color with golden highlights
Nose
Aromatic and fresh, aromas of pear, vine peach and almond, woody notes
Mouth
Lively and invigorating, full-bodied and ample, with a generous fruit pulp finish.
Serve
AT 8-12°C
Drink before
2023
Food and wine pairing
As an aperitif, or with grilled salmon, curried monkfish, white meat in sauce, exotic dishes...
Domaine Combe Blanche
PGI Hérault
Expert opinion
Bettane & Desseauve
Domaine noté Sélectionné (An estate or house that has won us over with one or more wines from its production, without us being able to give a general opinion on the style of the entire range)
Guide Hachette des vins
Domaine noté (guide 2023) Award-winning wines (The wines of this producer are regularly awarded by the guide)
About the domain :
In 1981, Guy Vanlancker, a former schoolteacher from Wallonia, found himself dropped by chance onto the high slopes of Calamiac, where he began planting on terroirs that had been neglected at the time. He patiently developed the estate, which now covers 12 hectares, in organic conversion, on the slopes of La Livinière. His son Ambroise took over the estate in 2021.
Customer reviews
Customer rating
3.5/5
out of 2 reviews
Note and review by M. ETIENNE M. Published on 08/03/2022
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Note and review by M. HENRI M. Published on 03/11/2021
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