Bandol Domaine Tempier Famille Peyraud 2013

Lot presentation

Bandol Domaine Tempier Famille Peyraud 2013

The wine

This legendary cuvée from Domaine Tempier is made up of 75% Mourvèdre with the addition of Grenache, Cinsault, Carignan and a dash of Syrah. The parcels used to make this cuvée are around 35-40 years old, and their soils are made up of clay and chalk as well as marl and sand. Once the grapes are harvested, they are sorted for a second time in the winery before being destemmed and lightly pressed. Fermentation takes 3-4 weeks and is instigated by indigenous yeasts. What follows is an 18-month maturation in foudre containers. In order to appreciate the full complexity of this wine, we recommend aging it for 5, 10 or even 15 years first. In this time it will open up with fruity notes that blend with tobacco and earthy aromas.

About the Producer Tempier

Adjoining a vast amphitheatre of hills, the Bandol area extends over eight communes in the Toulon region. A hot maritime climate combined with skeletal limestone soil creates ideal conditions for Mourvèdre (used to make red and rosé wines, which account for most of the production). One of the oldest properties in the Bandol appellation (the vines were already under production in the reign of Louis XV), Domaine de Tempier owes its success to Léonie Tempier, who replanted the vines at the end of the 19th century after the phylloxera crisis. The property's excellent reputation has been upheld by the Peyraud family since 1940. It currently has 30 hectares of vines spread over the three communes of le Castellet, Le Beausset and La Cadière, and produces wines exclusively in the Bandol appellation, the majority of which are red, with one third rosé and a small quantity of white.

Detailed characteristics