1988 | Domaine Tempier | Bandol

Description

Red Wine: 1988 | Domaine Tempier | Bandol

A deep ruby color. Aromas of dark fruit. Intense smooth tannins. After 5 or 6 years of aging, the wine will develop notes of leather, forest-floor and small red fruit.

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Producer: Domaine Tempier

Vintage: 1988

Size: 750ml

ABV: 13.5%

Varietal: Southern Rhone Red Blend

Country/Region: France, Provence

A deep ruby color. Aromas of dark fruit. Intense smooth tannins. After 5 or 6 years of aging, the wine will develop notes of leather, forest-floor and small red fruit.

Producer Information

Domaine Tempier is one of the most significant producers in the Bandol appellation of Provence, in southern France. It is best-known for its structured red wines made from Mourvdre, but like most producers in the region it also produces ros. The domaine was established in the 1830s. It grew in prominence under Lonie Tempier, who brought fame to the company in 1885 by winning a gold medal for her Mourvdre-dominant red wine. However, by the early 20th Century phylloxera had devastated the region’s vines and wine industry. Mourvdre was largely replaced by higher-yield varieties or by different crops altogether. In 1936, Lonies great-granddaughter Lucie Tempier married aspiring winemaker Lucien Peyraud. As a wedding present, Peyraud was given an old vintage of Domaine Tempier wine. He was so impressed he joined in an effort to revive pre-phylloxera traditions at the family estate and in Bandol itself. In 1941, Bandol was awarded AOC status, stipulating a minimum of 50 percent Mourvdre and 18 months of barrel aging for reds. The Peyraud family still plays a significant part in the winemaking process and the domaine remains family-owned. Located near Le Plan du Castellet in the heart of Bandol, Domaine Tempier has vineyards in three different communes: Le Castellet, Le Beausset and La Cadire. It makes four wines from these sites: a standard Bandol and three single-vineyard wines called La Migoua, La Tourtine and Cabassaou. Tempier’s Bandol Blanc is mostly Clairette with small amounts of Ugni Blanc, Bourboulenc and Marsanne. The ros, like the reds, is Mourvdre-dominant, but the Bandol AOC allows the use of Grenache, Syrah, Cinsaut and Carignan.