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Domaine Tempier Bandol Rouge 2015


  • Type : Wine
  • Grape Variety: Mourvèdre/Monastrell
  • Country/State: France
  • Region: Bandol AOC
  • Winery: Domaine Tempier

$49.99 $46.99

In stock

Winemaker’s Notes

At Domaine Tempier grapes from our different vineyards are skillfully blended to create this wine, made up of between 70 and 75% Mourvedre (depending on the year) combined with Grenache, Cinsault and a hint (2%) of old Carignan. This fruity, well balanced wine can be enjoyed after 3 or 4 years, but develops extremely pleasant tertiary aromas (leather, animal and undergrowth) with further ageing. The wine’s balance gives it an ageing potential of 15 years or more.

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 characterized 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.

Appellation: Bandol AOC

Varieties: 75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan

 

Importer’s Notes

With the chewy, fragrant 2015, something garlicky cooked over coals will do just fine. In the cooler months, a rich Provençal stew will ensure that you stay warm—check out Richard’s compilation of Lulu’s recipes for inspiration.

Winemaker: Daniel Ravier

Vineyard: 40 + years

Soil: Clay, Limestone

Aging: Aged in oak foudres (25 to 50 hl) for 18 to 20 months

Farming: Organic (practicing)

Alcohol: 12.5%

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

 

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