Matt Perlman

9.3

This can develop a while of course but nothing at all wrong with it right now with some choice southern-inspired thanksgiving leftovers. All about the garrigue and sun baked red fruit at this point, tertiary elements not really showing yet but ample structure to get there — 21 days ago

molly m

9.4

2023 is a good vintage — 2 months ago

David Peifer

9.2

Great Bandol Rose. Not as good as Tempier but pretty darn close. — 5 months ago

Paul J

9.3

From a magnum. Half decanted and half not. Didn’t really make a difference. More French than CA. Rustic nose with hints of burning wood and manure. Modest cherry fruit on the palate with cedar and earth. Medium depth and finish. Age really showed through. Not the wine I was expecting at all, but was nice. Somewhat similar to Domaine Tempier Bandol. — 2 years ago

with Brooke

Paul J

9.5

Same as previous notes. One of my favs! So underrated, under-appreciated, and under priced. Let’s keep it that way! — 21 days ago

with Brooke

Vanessa

9.2

Domaine Tempier is a BELOVED and legendary family-run estate, producing top quality benchmark wines from Bandol AOC in the Provence region, on the Mediterranean coast of France.

We first learned about the Tempiers when reading Kermit Lynch’s book “Adventures on the Wine Route” which offered a warm, intimate introduction to this family among others featured in the book.

As an aside “Adventures on the Wine Route” is a wonderful, in-depth look into key regions and producers of France. There’s nearly an entire chapter on Domaine Tempier in Bandol alone.

This particular wine is named after the organically-farmed vineyard from which it came – “La Tourtine” – and has 80% Mourvèdre, 10% Grenache, 10% Cinsault, where grapes are picked by hand and the soils are still tilled by horse.

It aged in oak foudres (large oak vessels) for 18 to 20 months, leaving nary a note of new oak, but rather depth, texture and complexity from the very delicate breaths this wine took over that time aging before bottle.

It’s delicious – marked by classic meaty, leather notes, next to ripe cassis, earth, clove, anise, garrigue, not to mention texture, mouthfeel, and warmth.

This is the kind of wine we love in the fall, when braised meats and stews are on the dinner table. Or next to a roaring winter’s fire. Then again it pairs well with a summer barbeque and everything in between, too. It’s a seasonally- and culinarily-diverse wine to say the least!

What’s your go-to Bandol rouge? We’d love to hear it. — 3 months ago

with Deked1

Raun Kupiec

9.0

Bright, fresh, complex with a backbone. — a month ago

Andrea Watt

9.0

Dark ruby color and soft tannins with flavors of unsweetened cocoa, thyme, violet, and cherry. Rich and dry. — 2 months ago

Doug Powers

9.3

[En Magnum.] Medium-dark color, some Brett aromas, fruit still pretty youthful, loads of structure still in this Bandol, long finish, very good! — 3 months ago

with Jim

Slestyan

8.9

Give it plenty of time — 3 years ago