2019 | Domaine Tempier | Bandol La Migoua

Clear deep ruby in color with editing plus intensity and notes of tea leaves, dried herbs, rosemary, blackberry, black currant, bramble, spice, exotic spice, rose pedals, thyme, nutmeg, clove, and dried soil. This wine is dry with high tannins, high acid, high alcohol, full body, and long finish.

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 Mourvèdre, but like most producers in the region it also produces rosé. The domaine was established in the 1830s. It grew in prominence under Léonie Tempier, who brought fame to the company in 1885 by winning a gold medal for her Mourvèdre-dominant red wine. However, by the early 20th Century phylloxera had devastated the region's vines and wine industry. Mourvèdre was largely replaced by higher-yield varieties or by different crops altogether. In 1936, Léonie’s 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 Mourvèdre 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 Cadière. It makes four wines from these sites: a standard Bandol and three single-vineyard wines called La Migoua, La Tourtine and Cabassaou.

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