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Le Combal 2017

£24.00

A Wine That

feels as soothing as sitting in a quiet gallery, looking at your favourite paintings. This is personal expression at its purest form; taking the winemaker’s primary material — healthy grapes — and translating it into a silky, light-as-a-feather red wine. Although Cahors is renowned for its big and tannic wines, this shows the region in another light entirely — this is Malbec, but with the personality of Pinot Noir. Juicy, yet deeply serious..

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Domaine Cosse Maisonneuve
Le Combal - 2017
Le Combal 2017 Wine LITTLEWINE
Le Combal 2017 Wine LITTLEWINE
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France
SW France

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13.5%

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Red

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75cl

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12-15°C

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Biodynamic

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Clay-Limestone

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Malbec

Where and How?

This comes from biodynamically farmed Malbec planted in Cahors, in southwest France, grown on clay-limestone soils with gravel.

Most of the grapes were destemmed, after which the berries macerate very gently with minimal interference, to ensure as light extraction as possible, resulting in very fine tannins.  Fermentation occurred naturally, after which the wine aged for 12 months in old French oak barrels, and aditional time in the bottle.

The Winemaker

Domaine Cosse Maisonneuve, run by Matthieu Cosse and Catherine Maisonneuve, is to the wine region of Cahors what Monet is to the art world; classic, timeless and integral. It is the subtlety and the nuance of these wines that has seen them become revered across the globe; these are elegant bottles that don’t adhere to any trend. The only movement they are inherently linked to is that of biodynamic farming. Without their meticulous approach in the vineyards, the quality of their wines would not be the same.It is this self-proclaimed perfectionist approach that has helped to elevate the southwestern French wine region of Cahors to another level. This partnership creates a dialogue not only on great wine, but also on agriculture and long-term sustainability in the face of climate change.

“You could consider it this way: at the start, you are recuperating a sick terroir; a vineyard that hasn’t been well cared for. So, it’s a transition — you work to regenerate your soils and vines — and then they start to respond by getting healthier, and so they get sick less and less.”

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