Domaine Saint-André de Figuière: An Artistic Legacy in Winemaking

A Creative Legacy

François is an artist. Graduating from the School of Fine Arts, he dedicated his early adult years to painting and sculpture. In 1997, his father Alain offered him the opportunity to join him in his vineyard. "François jumped at the chance: making wine is a form of art. My brother thus found the creative aspect he has always been drawn to," says Magali.

Seven years later, Magali and her sister Delphine joined François at Domaine Saint-André de Figuière to support their family. For ten years, the three Combard siblings learned the art of winemaking from their father. After his passing, François, Magali, and Delphine chose to preserve the family legacy and joined forces. François works in the vineyards, Delphine handles administrative tasks, and Magali manages sales and marketing. "I come from a marketing background in the sales-tourism sector. Delphine has 15 years of experience as an administrative manager in major vacation clubs. Our three profiles are therefore perfectly complementary," she emphasizes.

From Burgundy to Provence

Located in the commune of La Londe-des-Maures, about ten kilometers from Hyères, Domaine Figuière has the unique characteristic of being owned by former Burgundy residents. "For 20 years, our parents owned a vineyard in Chablis: Domaine Laroche. That’s where our father got his first experience in the wine world," reveals Magali. Both originally from Provence, Alain Combard and his wife felt a strong desire to return to their roots. In 1992, the couple decided to sell their Burgundy property and search for a vineyard to acquire in Provence. "It was quite a bold move because, in the 90s, Provence had little in terms of production and reputation. But our father believed in it: he chose the La Londe terroir because it reminded him of Chablis. This convinced him to settle here. He became the Burgundian winemaker established in Provence. He introduced a new style of white wine to the region, which retained the minerality and freshness of Chablis. This helped him stand out and gain recognition," Magali continues.