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
Brézème is a hidden gem of the Rhône Valley, sitting at the intersection of northern freshness and southern ripeness.
Terroir
Domaine Lombard’s vineyards are planted on steep, south-facing slopes around 300 meters in altitude, with limestone marl and rounded pebbles. This cool, wind-exposed terroir, shaped by the mistral, gives birth to red wines with depth, tension, and aromatic purity.
In the vineyard
The estate is certified organic, with great care given to soil health and natural balance. Yields are kept low to enhance fruit concentration and precision. Each plot is monitored individually to reflect the nuances of the vintage.
Harvest
Grapes are hand-harvested in small crates, with strict sorting in the vineyard and again at the winery. Harvesting at perfect ripeness ensures a balance between freshness and full phenolic maturity, resulting in a clean, vibrant, and highly drinkable red.
Winemaking
Fermentation starts with indigenous yeasts, without additives, in concrete tanks. Extraction is gentle and adapted to the vintage, with a focus on preserving finesse and fine-grained tannins through controlled maceration.
Ageing
The wine is aged for 9 to 12 months in concrete tanks and used barrels. No new oak is used — the goal is to refine the structure and bring roundness without overshadowing the wine’s natural energy and terroir expression.
Serving
Serve between 15 and 17°C (59–62°F). Decant 30 minutes before serving to fully open up the aromatics.
Ageing potential
5 to 10 years
Tasting
Deep ruby hue. Expressive nose with notes of wild blackberry, violet, black pepper, and hints of garrigue. The palate is juicy and refined, with silky yet structured tannins, underlined by a fresh mineral core. A wine that is both precise, vibrant, and marked by Rhône elegance.
Food pairings
A bright, structured red wine, ideal with:
Roasted duck breast with figs
Slow-cooked lamb shoulder with warm spices
Porcini risotto with aged parmesan
Smoked sausage and lentil stew with mustard
Grilled vegetable lasagna with smoked ricotta