Since the acquisition of Château Barbeiranne in December 2019, Figuière now operates 125 hectares of vineyards on 2 magnificent terroirs:

In the commune of La Londe les Maures, a historical place at Figuière, only a few kilometers as the crow flies from the sea, the vineyard is planted on a soil of schist veined with quartz, surrounded by pine forests, cork oak trees, arbutus and eucalyptus.

In the commune of Pignans, at a place named Barbeiranne, the vineyard is located in the heart of the interior valley of the Massif des Maures. The vineyard benefits from a continental climate, hot in the summer and cold in the winter, on a terroir known for its clay-limestone soil.

No less than 10 varieties of grape varieties, common to these two terroirs, are elegantly blended to give a characteristic style to the Domaine's wines.


The vineyard has the ideal growing conditions for exceptional wines: one of the sunniest places in France, perfect for ripening a dozen varieties typical of Provence like Mourvèdre, Syrah, Grenache and Cinsault red grapes and Vermentino white grapes;
- the sea only a few yards down from the vineyard as the crow flies, which regulates the heat so plants start growing earlier in the spring, the night-time summer dew and harvests before the rain begins in the fall. 


Another unique feature is a terroir mostly made of schist rock formed when sedimentary claystone recrystallized under increased pressure from below the earth's crust. It is layered and ranges in color from silvery gray to golden ocher. It breaks apart into thin slabs or "rock sheets". The style of the Domaine's wines is a singular reflection of this meticulous alchemy, the result of selecting pure schist parcels and observing very specific blending guidelines.


Winemakers are like artists. They prepare their land like a painter prepares a canvas. Grape varieties are their color palette. They adjust them as inspiration strikes to create wines in their own image. At Figuière, we have over 10 varieties rubbing elbows, intermingling, inspiring and balancing each other out. The Domaine's range of grape varieties is overwhelmingly native to Provence boasting special qualities that the Combard family cherishes and intends to accentuate even more in future crops.


  • Varieties for reds and rosés



    This grape has quite a character. They say it isn't happy unless it's looking at the ocean. It is admittedly demanding and temperamental. It is hard getting these grapes to ripen anywhere else but in the coastal sunshine of Var. But it does deserves some compassion. And it's no coincidence that more and more Mourvèdre grapes are being grown in the south of France.
    For who could resist its aromas of spice, licorice, wild berries and musk, potent and balanced structure that mellows nicely with age in barrels?


    Syrah has similar characteristics to Mourvèdre, but this variety is more feminine and colorful. Syrah smells like violets and red fruit. It also loves barrels. When it ages – and it ages very well – its bouquet leans toward fresh cigars and candied fruit.

    Grenache Noir

    This one is sensitive to climate fluctuations when flowering, so yields vary greatly. It makes wines that are rich, warm and robust. François Combard says, "At this Domaine, it gives us a strong base for our rosés and it's delicious when blended with Cinsault grapes." Kind of like a marriage of convenience that renews its vows every year.

  • Varieties for whites



    This is the Combard family's favorite variety (called rolle in French) and comes from Sardinia. It maintains a certain freshness, even under the beating sun in La Londe. It has a structure and balance that can withstand barrel maturation. It is well liked for its freshness and intense bouquet of pear, passion fruit and white flowers.


    People appreciate this grape for its abundance, grandeur and golden color. Boasting powerful aromas of honey and nuts, in small doses it gives blends substance and fat.

    Ugni blanc

    A grape that makes clear wine with straw yellow highlights, light and bright, with aromas of great finesse. Like Cinsault, in blends it can be an invaluable sidekick for toning down some gregarious varieties like Sémillon.

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