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.
