Your Cart is Empty
Sold Out
Provence, France
Domaine Tempier's Bandol Rosé is regarded by many top wine critics as the world's best. It has the capacity to age which is one of the criteria for assessing quality Rosé. Produced from 1st choice grapes of Mourvedre, Cinsault and Grenache from their low-yielding organic vineyards and made with the direct press method. Fermentation then occurs in stainless steel and/or concrete vats and is then aged for six to eight months. The resulting wine is wonderfully fragrant, delicate and elegant with just enough richness to make it approachable and delicious when young. Flavours of peach, pomegranate and strawberry, followed by delicate spice notes and a fantastic vibrancy created by acidic balance. An outstanding Rosé to match to Bouillabaisse! It will also match fantastically with tuna sashimi.
Domaine Tempier's Bandol Rosé is regarded by many top wine critics as the world's best. It has the capacity to age which is one of the criteria for assessing quality Rosé. Produced from 1st choice grapes of Mourvedre, Cinsault and Grenache from their low-yielding organic vineyards and made with the direct press method. Fermentation then occurs in stainless steel and/or concrete vats and is then aged for six to eight months. The resulting wine is wonderfully fragrant, delicate and elegant with just enough richness to make it approachable and delicious when young. Flavours of peach, pomegranate and strawberry, followed by delicate spice notes and a fantastic vibrancy created by acidic balance.
An outstanding Rosé to match to Bouillabaisse! It will also match fantastically with tuna sashimi.
Varietal / Blend: 50% Mourvèdre and varying percentages of Cinsault and Grenache
Decant: Recommended
Closure: Cork
Farming Practices: Biodynamic
The Tempier domain already existed during the reign of King Louis the 15th and the “bastide” was built on the family’s property in 1834 so there is a long history here. Domaine Tempier has always been respectful and faithful to mother nature. The entire farming process is aligned to the rhythm of the seasons and the lunar calendar. This fidelity to the pioneering spirit is kept alive today both in the vineyards and in the cellar.
Jean-Philippe and seven regular employees run the vines of the domain and use mechanical and manually processing in order to prepare the soils or to maintain terraces. The vine-pruning and the picking are both manually done according to the cycles of the moon. Weeding is done by sheep and thus more life is brought to the soils. Vine harvest is a crucial period. Grapes are manually picked and brought to the winery where Jennifer, the cellar master, and her team take over. Grapes are sorted with care one more time, then destemmed and crushed. After the wine vinification, the wine is left to age a little in the underground maturing cellar. The alchemy of wine is proceeding…before bottling which is entirely carried out at Domaine Tempier.
