In Southeastern France lies the picturesque, sun-drenched region of Provence. Cicadas loudly sing their songs in the dramatic hillside villages dotted with cypress trees and red-tiled roofs. The scent of wild thyme and lavender wafts through the air mingling with the aromas of Mediterranean cuisine: onions, garlic and tomatoes simmering in olive oil; the smell of freshly cut lemons, fish frying and meat roasting. Within these fragrant hills is a centuries-old winemaking tradition, with the town of Bandol producing some of the finest wines in Provence.
Bandol is a beautiful port town in Southeastern France with panoramic views of the Mediterranean Sea. Granted its AOC status in 1941 with just 10 wineries, it has since grown to about 50 producers. The vineyards are on terraced hillsides facing south where the heat is tempered by cool breezes coming off the sea. Olive trees and fruit orchards are planted within the vineyards along with the wild-growing “garrigue,” a French term for Mediterranean low-lying shrubs and plants like rosemary, lavender, thyme, and juniper which grow abundantly in the limestone soil and lend an appealing herbal aroma to the wines. This is the only French AOC where the red Mourvèdre grape has a starring role, with Grenache and Cinsault as the supporting cast and a couple of others (Carignan and Syrah) in the chorus. Mourvèdre makes red wines of depth and power which, with proper blending, soften with time and become silky and elegant. The Mourvèdre-based rosé wines made here are darker colored and fuller bodied than other rosés made in Provence. They are fresh and lively when young and gain complexity and depth as they age.
Domaine Tempier is an old family estate, owned by the Peyrauds since Lucien Peyraud married Lucie Tempier in 1936. The family was largely instrumental in getting the appellation of Bandol established in 1941. The reds are the quintessential expression of Mourvèdre, grown on terraced vineyards on steep hills around the 'plan du Castellet'.
Traditional vinification using indigenous yeasts, the wines are aged in a variety of different sized oak (25 to 75hl) for between 18 and 20 months. These are wines which are capable of long ageing, but even young they have a finesse of fruit and earthy flavour, coupled with fine-grained tannins, which lift them above the generality of Provençal reds.
Come taste with us as we explore 11 expressions of Domaine Tempier from 2003-2005.
We will offer small plates, open discussion, and fabulous wines from our cellar. You do not need to be a wine expert to attend! This tasting will be relaxed, fun, and educational.