Maurice Combier purchased the Domaine’s original 10 hectares of vines north of Pont-de-l’Isère in 1962, farmed them organically through the 70′s and 80′s, and sold the fruit to the cooperative at Tain l’Hermitage.

In 1990 when son Laurent finished oenology school, they left the cooperative and have made their own distinctive style of Crozes-Hermitage ever since.

Low yields, hand-harvesting and rigorous selection start the vinification of this graceful wine. Aging in a mix of new, barrique, used tonneaux, and stainless steel (the proportion of which is fully dependant upon the character of the vintage) end it.

Supple, with focused, dark red-berry fruit and a complex array of spicy flavors make it ideal with roasted duck in a plum sauce or pheasant with bitter cherries.

Regional History
Phocaean Greeks established viticulture in the Rhône as far back as 600 BC, but until the 14th century the wines were not seen outside the region.

The establishment of the Avignonese Papacy (1305-1377) brought fame to the region’s wine – so much so that their Burgundian neighbors to the north banned wines from the Rhône in 1446, a measure that effectively cut off trade with England and other Northern European markets for over 200 years.

Stretching southward from Lyon to Avignon, the Rhône produces a wide variety of wines, with the appellations north of Valence producing the least (in volume), and the towns south of Montélimar producing prodigious amounts. As in other regions, the most interesting wines come from small farms.

The Crozes-Hermitage AOC on the eastern banks of the river is the largest in the Northern Rhône. A majority of growers are in cooperatives, but in recent years the most attention is given to the estate bottled wines of independent producers.

Regional Foods
The Northern Rhone’s cuisine has never been indigenous. It’s unique position at the head of the Rhone Basin allows the Marin winds from the Mediterranean to penetrate fairly far north and ripen the fruit growing on the eastern banks to levels often the equal of the Southern Rhone.

But beyond the narrow river valley the climate turns continental, and so does the food. Most of the inspiration for Northern Rhône cuisine has been taken from the foods of Lyon and Burgundy, and relies on the high-quality ingredients that adorn the countryside.

These include naturally raised chickens from Bresse, beef from Charolais cattle, and game and fish from nearby forests and streams.

Wine, of course, is used for making sauces usually with onion, mushrooms and lardoons (salt pork). Boeuf Bourguignon and Coq a Vin follow this pattern. Saucisson, both hot and sweet, stewed in red wine or served à la rosette or en brioche are also popular.

© 2008 Moore Brothers Wine Company