55% Mourvèdre, 25% Grenache, 20% Cinsault
• All grapes are harvested by hand
• Rosé made 50% by saignée and 50% by direct press• Undergoes malolactic fermentation
• Wine ferments and ages 50% in stainless steel tank and 50% in concrete tank for 7 monthsFrom the Kermit Lynch website:Of all of the domaines we represent, no other serves more as our cornerstone, stands more in the defense of terroir, and is more intricately interwoven with our own history, than that of the iconic Peyraud family of Domaine Tempier. The pages that Kermit has written about them alone rival those of his dear friend, Richard Olney, who wrote the definitive history of the domaine and was the first to introduce Kermit to the family in 1976. Their story might be considered mythic if it were not true.
When Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, near Le Plan du Castellet, just outside the Mediterranean seaport village of Bandol. Tasting a pre-phylloxera bottle of Domaine Tempier Bandol (a wedding gift from his father-in-law) inspired Lucien to research the terroir of Bandol extensively. Up until that point, old vineyards planted with Mourvèdre had been systematically replanted to higher-yielding varietals. However, more research not only showed its historical roots to the area, but the grape proved to be more resistant to oxidation, producing wines with great aging potential. By 1941, with the assistance of neighboring vignerons, Lucien worked with the I.N.A.O. (Institut National des Appellations d’Origines) to establish Bandol as its own A.O.C. Needless to say, large-scale replanting of Mourvèdre ensued, and Bandol now requires a fifty percent minimum in all reds. Lucien will forever be celebrated as the Godfather of Bandol, but also as the man who revived Mourvèdre to its former glory. Raising deep and structured wines of such refinement and longevity has made Domaine Tempier truly a grand cru de Provence.
Beyond our affection and the enduring bonds of our friendship, objectively the celebrity of Domaine Tempier also lies deep in the soils of Bandol. Variations of clay and limestone soils between the vineyards produce wines that are undeniably world class. Whether it is the cult following they have established through their refreshing, age-worthy rosé (once praised by Robert Parker as the greatest rosé in the world), their Bandol Blanc, or the distinctive cuvées of Bandol rouge, the wines of Domaine Tempier stand as the proud benchmark when talking about Provençal wines. Through their passion, pioneering, and advocacy for Bandol, the Peyrauds have become legendary. We are fortunate to have their wines serve as the flagship of our portfolio, and even more grateful to have the Peyrauds and their extended family as cherished friends. If any wine can be said to have soul, it’s Tempier.
The Terroir of Domaine Tempier:
The three single-vineyards of Domaine Tempier are: La Migoua, La Tourtine, and Cabassaou. All are made up of clay and limestone, but there are variations in each. La Migoua is made up of heterogeneous clay that varies in color between red, ochre, and blue. At 270 meters, it sits at the highest altitude of all the vineyards. The parcel’s complex sedimentation is largely due to the subduction of a tectonic plate which has surfaced the oldest rock outcroppings in the whole of the appellation. Surrounded by garrigue and pine forest, the grapes translate to earthy, gamey wines. La Migoua has the smallest amount of Mourvèdre in the blend, with the highest percentage of Grenache of the three cuvées. La Tourtine sits just above Cabassaou. The soil here is more homogeneous, with rich clay. La Tourtine produces powerful, tannic wines with gorgeous fruit character. Since Cabassaou sits lower on this hillside, it is protected from the strength of the Mistral, enjoying temperate breezes and maximum sunshine. There is ripeness, density and power in these wines.