Tom Heckert

9.2

Beautiful wine. Berries, tobacco, and hint of herbs. Smooth finish. Paired with Beef Wellington, an excellent pairing. — 10 days ago

Samantha Hargrove

9.0

Minerality, crispness, mostly dry…a profile I love. I was pleasantly surprised by this find at Fred Meyer!
— 13 days ago

JoEll White

8.9

This is delicious — 16 days ago

Steve Mitchell

9.2

Very nice blend. Good price point and paired well with our meal. — 2 months ago

Steve Messinger

9.3

Licorice and black pepper. Incredibly rich Typically southern Rhône alc of 15.5 but well balanced. Perfect w full flavored dishes — 24 days ago

Nagib Nasr

9.2

I love Ridge wine… I have not had a bottle that I didn’t like. I had a vertical tasting. This is one of them. Amazing. — 9 days ago

molly m

9.4

2023 is a good vintage — a month ago

Richard Portes

9.1

17+ Still plenty of fruit! A little brown at rim, but otherwise little sign that it’s 26 years old, except that tannins all gone and a lot of deposit. — 25 days 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. — 2 months ago

with Jim

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. — 2 months ago

with Deked1