Description
Rose Wine: 2024 | Domaine Tempier | Bandol Rose
A jewel of Provence. Perfectly fruity, spicy and structured, this ros is an explosion of flavours. It will win over your entire table for a more than perfect dinner. Do not pass by this Provenal gem, you will regret it.
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Producer: Domaine Tempier
Vintage: 2024
Size: 750ml
ABV: 13%
Varietal: Mourvedre, Grenache, Cinsault
Country/Region: France, Provence
A jewel of Provence. Perfectly fruity, spicy and structured, this ros is an explosion of flavours. It will win over your entire table for a more than perfect dinner. Do not pass by this Provenal gem, you will regret it.
Producer Information
Domaine Tempier is one of the most significant producers in the Bandol appellation of Provence, in southern France. It is best-known for its structured red wines made from Mourvdre, but like most producers in the region it also produces ros. The domaine was established in the 1830s. It grew in prominence under Lonie Tempier, who brought fame to the company in 1885 by winning a gold medal for her Mourvdre-dominant red wine. However, by the early 20th Century phylloxera had devastated the region’s vines and wine industry. Mourvdre was largely replaced by higher-yield varieties or by different crops altogether. In 1936, Lonies great-granddaughter Lucie Tempier married aspiring winemaker Lucien Peyraud. As a wedding present, Peyraud was given an old vintage of Domaine Tempier wine. He was so impressed he joined in an effort to revive pre-phylloxera traditions at the family estate and in Bandol itself. In 1941, Bandol was awarded AOC status, stipulating a minimum of 50 percent Mourvdre and 18 months of barrel aging for reds. The Peyraud family still plays a significant part in the winemaking process and the domaine remains family-owned. Located near Le Plan du Castellet in the heart of Bandol, Domaine Tempier has vineyards in three different communes: Le Castellet, Le Beausset and La Cadire. It makes four wines from these sites: a standard Bandol and three single-vineyard wines called La Migoua, La Tourtine and Cabassaou. Tempier’s Bandol Blanc is mostly Clairette with small amounts of Ugni Blanc, Bourboulenc and Marsanne. The ros, like the reds, is Mourvdre-dominant, but the Bandol AOC allows the use of Grenache, Syrah, Cinsaut and Carignan.
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