Presentation
Nestled in Livron-sur-Drôme, in the heart of the Rhône Valley, Domaine Lombard embodies a vibrant and contemporary vision of Rhône wines. Founded in 1981 by Jean-Marie and Sylvette Lombard, the estate played a pioneering role in reviving the once-forgotten terroir of Brézème, a confidential appellation in the northern Rhône that had faded into obscurity after the phylloxera crisis. From its modest beginnings, the estate has grown to encompass 23 hectares of vineyards, now certified organic and biodynamic (Biodyvin). The vines thrive on steep slopes, limestone-rich terraces, and sun-drenched hillsides where the Rhône and Drôme rivers meet. Throughout its history, Domaine Lombard has undergone key transitions. In 2012, it was acquired by Philippe Sapet, later entrusted to Jonathan Almeras and Pauline Sapet, and in 2023, a new chapter began under the direction of Luc Ardouvin. This latest evolution brought renewed energy, with investment in modern facilities and the arrival of seasoned cellar master Jean-François Farinet, known for his precision and expertise. The estate’s range reflects the diversity of its terroir: elegant Côtes du Rhône reds and whites, alongside signature Brézème cuvées. These include expressive Syrahs, delicate whites made from Roussanne, Marsanne, and Viognier, and parcel-based selections that reveal the minerality and tension of the soil. Driven by a desire to craft “living wines” — wines that honor both the land and human hands — Domaine Lombard continues to deliver cuvées that blend tradition, boldness, and a distinct northern Rhône identity.
Location
"Renaissance" reflects Domaine Lombard’s ambition to showcase the full potential of the Brézème terroir, in its purest and most mineral-driven form. The vines are planted on south-facing slopes, between 200 and 300 meters in altitude, on a mix of limestone marl and stony debris. This cool, wind-swept site shaped by the mistral yields white wines of striking energy and crystalline finesse.
In the vineyard
Certified organic farming. The soil is lightly tilled, the vines are trained low with short pruning to enhance aeration and achieve optimal ripeness. Yields are intentionally limited to ensure natural concentration and balance.
Harvest
Grapes are hand-harvested in small crates, at optimal ripeness. Sorting is meticulous, both in the vineyard and at the winery, to keep only the healthiest fruit and preserve freshness and aromatic precision.
Winemaking
Minimal intervention is the philosophy here: direct pressing, cold settling, and fermentation with native yeasts. The process takes place in a combination of stainless steel tanks and neutral barrels, at low temperature to protect the wine’s vibrancy.
Ageing
The wine is aged for 8 to 10 months on fine lees, in used demi-muids and stainless steel. The aim is to build complexity and texture without overshadowing the purity of the grape or the terroir. No new oak is used.
Serving
Serve chilled, between 10 and 12°C (50–54°F). May be decanted in its youth to open up the bouquet.
Ageing potential
5 to 10 years
Tasting
Clear, pale gold color. The nose is precise and elegant, offering notes of white blossoms, yuzu zest, and fresh pear. The palate is straight and mineral, with a chalky texture and a long, saline finish. A white wine that is both refined, sharp, and deeply expressive.
Food pairings
A sharp, gastronomic white that pairs beautifully with:
Seared scallops in citrus butter
Chicken tagine with preserved lemon
Herb-cured trout gravlax
Poularde with vin jaune and morels
Or a simple creamy burrata with olive oil and lemon zest