Domaine Tempier Bandol Classic ‘pour Lulu’ 2017

Why is this Wine so Yummy?

About Domaine Tempier by Kermit Lynch

When Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, near Le Plan du Castellet, just outside the Mediterranean seaport village of Bandol. Tasting a pre-phylloxera bottle of Domaine Tempier Bandol (a wedding gift from his father-in-law) inspired Lucien to research the terroir of Bandol extensively.  Up until that point, old vineyards planted with Mourvèdre had been systematically replanted to higher-yielding varietals. However, more research not only showed its historical roots to the area, but the grape proved to be more resistant to oxidation, producing wines with great aging potential. By 1941, with the assistance of neighboring vignerons, Lucien worked with the I.N.A.O. (Institut National des Appellations d’Origines) to establish Bandol as its own A.O.C. Needless to say, large-scale replanting of Mourvèdre ensued, and Bandol now requires a fifty percent minimum in all reds. Lucien will forever be celebrated as the Godfather of Bandol, but also as the man who revived Mourvèdre to its former glory. Raising deep and structured wines of such refinement and longevity has made Domaine Tempier truly a grand cru de Provence.

Grapes & Making from the Domaine

The Cuvée Classique blend combines grapes from the estate’s different terroirs. In the area known as ‘Le Petit Moulin de la Cadière’, named after its windmill, the vines grow on south-facing terraces stretching out over hilly terrain. The soil in this part of the vineyard is characterised by the presence of fossilised seashells (85 million year old bivalve molluscs). Clay is found to varying depths throughout the estate’s soil and, although the clay is quite dense, alluvial layers comprised of silt-sand sediment deposits are also present. One might think these looser layers in the soil would have little influence on the wine, but in fact they provide excellent drainage which helps to produce very refined wines.

All grapes are harvested by hand. After de-stemming, grapes are fermented with natural yeast and vinified for 2 to 3 weeks in stainless steel.  After maceration is finished and must is pressed, the wine is moved to oak foudres for malolactic fermentation. Aged in oak foudres (25 to 50 hl) for 18 to 20 months. Bottled unfined and unfiltered.

The Vineyards of Domaine Tempier

The three single-vineyards of Domaine Tempier are: La Migoua, La Tourtine, and Cabassaou. All are made up of clay and limestone, but there are variations in each. La Migoua is made up of heterogeneous clay that varies in colour between red, ochre, and blue. At 270 meters, it sits at the highest altitude of all the vineyards. The parcel’s complex sedimentation is largely due to the subduction of a tectonic plate which has surfaced the oldest rock outcroppings in the whole of the appellation. Surrounded by garrigue and pine forest, the grapes translate to earthy, gamey wines. La Migoua has the smallest amount of Mourvèdre in the blend, with the highest percentage of Grenache of the three cuvées. La Tourtine sits just above Cabassaou. The soil here is more homogeneous, with rich clay. La Tourtine produces powerful, tannic wines with gorgeous fruit character. Since Cabassaou sits lower on this hillside, it is protected from the strength of the Mistral, enjoying temperate breezes and maximum sunshine. There is ripeness, density and power in these wines.

Cabassaou

La Louffe

La Tourtine

Where is Bandol?

Right on the coast between Marseille and Toulon.