Located in Saint-Fiacre-sur-Maine, Domaine de la Combe is led by Pierre-Henri Gadais, a 5th generation vigneron who returned to his family’s estate after gaining extensive experience in vineyards across Burgundy, Bordeaux, Sancerre, Switzerland, and Australia.
Pierre-Henri is committed to crafting terroir-driven wines with precision, elegance, and sophistication. He farms the 14-hectare vineyard organically. The estate, nestled in the village of La Pétière, lies on the southern slopes of a valley carved from metamorphic rock, about an hour from the Atlantic Ocean.
The vineyard, which dates back to the 1950s, is farmed organically and tended entirely by hand. With its wet, maritime climate, organic farming is a significant challenge in this part of France, but Pierre-Henri firmly believes it results in better wine with a stronger sense of place. In 2021, the estate was certified in organic agriculture (Agriculture Biologique).
Pierre-Henri follows a minimalist approach in winemaking. No sulfur is used during the process, and the wines are chill-stabilized to inhibit malolactic fermentation, preserving freshness and the grape’s natural character. The wines are unfined, unfiltered, and released only after extended aging in tank and bottle.
Muscadet-Sèvre et Maine
Muscadet-Sèvre et Maine is the largest and most significant sub-appellation in the Nantes region of the Loire Valley. The primary grape variety here is Melon de Bourgogne, which originally hails from Burgundy—hence its name. Although it eventually fell out of favor in Burgundy, the grape found an ideal environment in the rolling hills south of the Loire River, where the Atlantic climate allowed it to flourish.
Winemakers in this region also employ a technique known as ‘sur lie,’ similar to the practice in Champagne. After fermentation, the wine remains on its fine lees (dead yeast cells) for an extended period, which imparts richness, weight, and depth to the final product.
At their finest, Muscadet wines boast a creamy texture, bright citrus notes, lively acidity, and a finish with salty mineral nuances. While most Muscadet is enjoyed young, these wines have a remarkable, yet often overlooked, aging potential due to their high natural acidity. They are a perfect complement to fresh seafood, including mussels, oysters, scallops, and salmon, and also pair beautifully with various other cuisines, particularly Asian dishes.
