- Domaine Tempier
- Mourvèdre / Cinsault
- 2020 - 2030
- Case size
- Available Now
Goedhuis, September 2011
Rich and spicy with aromatic nuances of dried fruits, cedar and black olive tapenade. A well-endowed Migoua that is ample Provençal flavours and Mourvèdre’s impressive weight.
Domaine Tempier is located at Le Plan du Castellet. Its vineyards stretch over three different communities- Le Castellet, Le Beausset and La Cadière thus the plots of land are far apart and require extra work. This is worthwhile as the soil of these different areas yields distinctive cuvées -Spéciale, Migoua, Tourtine and Cabassaou - as well as interesting and complex blends for white, rosé and red wines. Domaine Tempier owns 30 hectares of vineyards. It produces AOC Bandol exclusively - an average of 68% red, 29% rosé and 3% white wines, approximately 120,000 bottles per year.In the wine cellar, modern techniques are used - a pneumatic press, stainless vats and cold processing unit - but the wine is raised in traditional wooden vats (10 to 50 hl). AOC Bandol rules are very strict : less than a 40hl/ha yield and vines which are at least 8 years old. Furthermore the red wine remains in oak wood vats for 18 months minimum.
Bandol is located in Provence in the southeast of France. It has a Mediterranean climate with mild winters and hot summers and most of the vineyards are on south-facing terraces known locally as ‘restanques'. Yields in Bandol are some of the lowest in France and potential for quality is high.This region is one of the few parts of France in which Mourvèdre, the characteristic grape of Bandol, can be relied upon to ripen. It produces a red wine that is dark purple in colour with a deep and dense bouquet of spicy-plummy fruit with complex flavours including vanilla, cassis, cinnamon, and sweet herbs. Grenache and Cinsault are also allowed in the blend but there has to be a minimum of 50% Mourvèdre. These ripe red wines can be enjoyed in youth but are also fantastic ‘vins de gard'. The same grape varieties are also used to produce Bandol rosé wine which accountsfor one third of Bandol production. These wines have more body, structure and individuality compared to your average Provence rosé. There is a small amount of Bandol white made from Clairette, Bourboulenc and/or Ugni Blanc, which are fresher and more fragrant than they used to be. However most of these are consumed locally.