The grapes used to make Domaine Tempier Bandol Rose come from selected parcels where the vines average 20 years old. The yields are low, which explains the intense concentration and distinct expression of each varietal in this wine. The Mourvedre gives this rose its strong character, balance and complexity. Fruity and floral on the nose, the palate is rounded and full with flavors of peach and pomegranate, followed by delicate spice notes and a pleasant, crisp freshness.
The grapes for the rose are harvested by hand. In the ripening process, the estate aims for a hint of freshness with some acidity and slightly less alcohol than for the red wines. The harvest takes place over a one-month period from the last week of August onwards. Harvested into 30kg crates, grape selection takes place in the vineyard and in the chai (winery). After full de-stemming, the grapes are pressed to obtain their juice and cold maceration is performed to extract the fruit aromas and achieve the desired pale color. Vat bleeding techniques are rarely used. The wine is then vinified by the traditional method used for making white wine, with careful temperature control. The rose is stored in concrete vats for 8 months before bottling.
Domaine Tempier, located in the heart of the Bandol appellation, was established by the Tempier family in 1834. The domaine won its first gold medal in 1885 and is one of the few 19th-century family-run wine estates that has stayed true to its past.
According to historians, Bandol’s first vines were planted around since 600 BC and the Romans exported the local wines from Bandol harbor. On 11 November 1941, Bandol was granted AOC (Appellation d’Origine Controlee) status.
Domaine Tempier’s 38 hectares are spread over several parcels facing the sea on steep, sun-drenched slopes. It is made up of a patchwork of vineyards, the main ones being La Migoua in Le Beausset-Vieux and La Tourtine and Cabassaou in Le Castellet, as well as the house in Le Plan du Castellet. The Mourvedre grape thrives on the Bandol terroir of rocky landscapes and hundred-year-old terraces. It is combined with Grenache to give the wine body and fruit, and with Cinsault which provides refinement and balance. The dark-colored Mourvedre gives the Bandol red wines their structure and elegance as well as their capacity to age well.