Latest Releases From Domaine Tempier
by Anthony Lynch
Domaine Tempier
France | Provence | Bandol
Tempier’s flagship Bandol rouge is a sophisticated wine, but it never hides its country roots. It is as equally suited to ribeyes for a special occasion as it is to homemade pizza on a Thursday night. You can even enjoy it as Lulu Peyraud did, and just put a slight chill on it before popping the cork on a warm summer evening. A cool glass of Tempier rouge, sweating in a small tumbler, can be more refreshing than any burly red has a right to be.
But no matter how you enjoy Tempier rouge, beneath the pure dark fruit, the intense depth of flavor, the energy, the enticing Provençal aromatics, lurks a wildness—perhaps owing to the large percentage of Mourvèdre—that is never tamed. Or as Kermit wrote, “there is always something wild and unpredictable about it, spirited, shall we say, yet it is honest and impeccable, full of warmth and finesse.”
Domaine Tempier
France | Provence | Bandol
In the Tempier cellars—and in the Bandol appellation as a whole—white wine represents just 5% of the production. Vigneron Daniel Ravier crafts this Provençal rarity from Clairette, Ugni, Bourboulenc, Rolle, and Marsanne grown on terraced hillsides in a cooler corner of the AOC historically renowned for the quality of its Bandol blancs. These recently acquired vineyards now make up most of the blend, bringing a newfound energy to complement the sun-kissed fruit, while Daniel’s vinification in oak foudres accentuates length, structure, and what the French call verticalité.
Tempier’s blanc, with its delicate florals, subtle note of anise, and stony finish, tastes perfect alongside shellfish or grilled seafood. After a few years in your cellar, pair it with cheeses or serve it alone to appreciate what Daniel calls “honeyed and marine aromas” that develop with age.
“Summertime wine? Certain reds work and others don’t. When it turns hot, some reds we import reveal unexpected virtues if served at a cool temperature. Either uncork one right up from a cool cellar, or, particularly if you are dining outdoors, place the bottle in a lightly iced bucket. Or put the red in the fridge until it’s cool, not cold. We have red wines that shine under such conditions. Domaine Tempier’s is one.”
— Kermit in the August 1987 newsletter
In the Tempier cellars—and in the Bandol appellation as a whole—white wine represents just 5% of the production. Vigneron Daniel Ravier crafts this Provençal rarity from Clairette, Ugni, Bourboulenc, Rolle, and Marsanne grown on terraced hillsides in a cooler corner of the AOC historically renowned for the quality of its Bandol blancs. These recently acquired vineyards now make up most of the blend, bringing a newfound energy to complement the sun-kissed fruit, while Daniel’s vinification in oak foudres accentuates length, structure, and what the French call verticalité.
Tempier’s blanc, with its delicate florals, subtle note of anise, and stony finish, tastes perfect alongside shellfish or grilled seafood. After a few years in your cellar, pair it with cheeses or serve it alone to appreciate what Daniel calls “honeyed and marine aromas” that develop with age.
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