Do the classics ever get old? You might think that after fifty vintages—the first Tempier rosé on a KLWM reefer container was the 1976—we might have moved on to something new. After all, Kermit started importing dry rosé, Tempier’s among the first, before it became a standard. But half a century later, it’s hard to imagine a world without rosé, and Domaine Tempier is in part responsible for this. Their timeless Bandol is as relevant as ever, making it hard to fathom that such a great wine, and an entire style, once wasn’t considered cool.
     The thing is, Tempier’s rosé was never about its cool factor, although serving it cool is essential to experience its most uplifting properties. It has always been a matter of taste, and even after five decades, we still can’t get enough. Much has changed in that time: Daniel Ravier, who has helmed the cellars at Tempier since 2000, is now joined by Nirvan Rougeot, grandson of founders Lulu and Lucien. Nirvan brings humility, passion, and joie de vivre in the way that only a Peyraud could, all while eagerly soaking up Daniel’s veteran expertise. If this wine owes its charm to the personality of its makers—proud stewards of their land and its customs, yet disarmingly convivial—the outlook is certainly bright.
     Now, uncork a bottle and pour a glass: the aroma is unmistakable. The electric burst of citrus, delicate notes of rhubarb and peach, and raspy suggestions of anise and wild thyme are not just textbook Bandol; they are signature Tempier. That herbaceous bite gives it verve in its youth and the backbone to age like few other rosés can. A saline sensation accents its savory character, alluding to sparkly Mediterranean waters close by. Tempier’s rosé, fifty years later, remains a benchmark for the region and the style. The taste is just what it always has been: a liquid incarnation of Provence that satisfies without fail each time the cork is pulled. Now that’s pretty cool.