Bandol La Migoua Tempier 2017
Bandol La Migoua Tempier 2017
Serve at: 16°-18°C
Glass type

Bandol La Migoua Tempier 2017

TEMVFBMXX
€72.00
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Bandol La Migoua Tempier consists of scattered plots surrounded by wild scrub, on the hill of Beausset Vieux, at an altitude of 300 metres.

La Migoua is the result of an extraordinary geological accident that has formed a very complex terrain. A sheet of rock with older underground layers of limestone, dolomite and dedolomite was added to a geological inversion.

The rugged relief provides a different exposure to the sun (east, west and south) of the 40-year-old vines, generally less affected by the Mistral, a strong north-west wind. The selected cuvée La Migoua expresses all the specificity of this 11-hectare site.

Land type 6 ha in the commune of Beausset-Vieux. Clayey limestone soil, origin Muschel-Kalk (limestone shell) dating back 200 million years. Vineyard altitude between 180 - 270 m above sea level. Exposure 2/3 to the south 1/6 to the east and 1/6 to the west Cultivation system: traditional tillage, both manual and mechanical, without the use of herbicides.

Reasoned treatment of the vines without the use of synthetic substances. The vines are worked in order to obtain a maximum production of 30- 35 hl/ha, making the most of their potential.

Manual harvesting in single 30 kg boxes; selection of bunches in the vineyard and in the cellar Vinification: traditional red wine with crushing and destemming and alcoholic fermentation using indigenous yeasts; maceration variable from 15 days to 3 weeks at controlled temperature in stainless steel or cement tanks. Aging in oak barrels with a capacity between 25 and 75 hl with a stay of 18 - 20 months, where malolactic fermentation takes place. Bottling without collage and without filtration.

Blend: Mourvedre (50%) Grenache (20%) Cinsault (26-28%) Syrah (2-4%)

Three Senses

Charming, complex and stylish wine, fresh and wild, balanced character, which will improve more and more over time.
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Domaine Tempier

Domaine Tempier

The Domaine Tempier covers about thirty hectares in the heart of the Bandol denomination, at Le Plan du Castellet in Provence, South-East of France.

"Make wine like the landscape. This was Lucien Peyraud's ambition when he created the domaine. This respect for the land is still our common thread today, with a single ambition: to let it express everything it has to give us. “

Daniel Ravier, director of Domaine Tempier

Approximately two thirds of the grapes are vinified in red, in white a small three percent while the rest is dedicated to rosé wine; the company produces an average of 120 thousand bottles per year.

The kingdom of Mourvèdre is completed by Cinsault, Grenache, some Syrah and some old strains of Carignan. Among the white grapes are Clairette, Bourboulenc and Ugni Blanc. The vineyards are spread over three municipalities: Le Castellet, Le Beausser, La Cadière d'Azur.

This fragmentation of the property leads to the composition of articulated blends of the base wines - the Classique cuvée and the Spéciale cuvée - and the separate vinification of three crus: La Migoua, La Tourtine and Cabassau. La Migoua occupies a steep slope at the Beausser, where the Mourvèdre (about 60%) and a good dose of Cinsault are around 270 metres above sea level.

At lieu-dit Tourtine, the Mourvèdre dominates a splendid windy position on top of the Castellet massif, enjoying a calcareous clayey soil with a homogeneous composition. The Cabassaou cru is located a few dozen metres below in a sheltered position and is almost exclusively dedicated to the hegemonic vine of the denomination.

All the wines of the domaine ferment in steel and are then aged in traditional oak barrels from 10 to 50 hectolitres.

The Domaine produces a line of award-winning reds, a Bandol Blanc made with a very limited quantity (1 hectare) and a Rosé among the best in the world.

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