TJ Maxwell

8.9

2011. Raisin aromas & flavors. But not jammy at all. Dark & leathery — a month ago

Doug Powers

8.9

Crisp and refreshing low ABV (11.5%) foothills Mourvèdre, redfruits, excellent acidity, great hot summer day (100 degrees), medium-long finish, probably even better slightly chilled. — 3 months ago

with Jim

Doug Powers

9.1

Rich, full-bodied, Tavel-like color- and weight-wise, the Mourvèdre (51%) really dominates, so Bandol-like as well, very nice rose!! — 5 months ago

with Jim

Bryan Kesting

9.4

Thanksgiving Eve wine #2. Dark Berry elixir…yum. — 24 days 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

Bob McDonald

9.1

See previous note 71 weeks ago. Barely medium weight but a good rendition of a new world Rhone blend. A nice little note of tar (char) after the sweet red fruit on the mid palate - Grenache based blend with Syrah, Cinsault, Mourvèdre and Counoise. Very savoury at the finish. A very easy wine to drink - great QPR. — 4 months ago

Galen Hasler

9.1

Gorgeous rose typical Bandol — 5 months ago

Larry Schnelle

9.3

Excellent with Dr . Pepper short ribs — 7 days ago

Tyler Felous

9.1

Punchy nose. Great backbone. Need to find more CA mouvedre — 2 months ago

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