At a glance

Producer

Domaine Tempier

Region

AOC Bandol, Provence, France

Grape variety

Mourvèdre (75%), Grenache (15%), Cinsault (7%), Carignan (3%), Syrah

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$45-$65

Tasting profile

Intense black fruit (blackberry, black cherry), leather, forest floor, garrigue herbs, and smoky spice.

Evolution: Will evolve toward complex leather, truffle, savory spice, and earthy notes over the next 10-15 years.

At peak: Richly layered, silky tannins with integrated acidity, profound minerality and elegant herbal complexity.

Structure

Acidity

Balanced, refreshing acidity supporting longevity

Tannins

Firm and grippy, typical Mourvèdre structure

Alcohol

Approximately 14-14.5%

Aging potential

Excellent aging potential of 15+ years due to tannin, acidity and terroir

Drinking window

Peak drinking

2028 to 2043

Optimal window

2023 to 2046

Current status

Developing complexity, approachable now with decent cellaring upside

Current condition

Firm tannins with vibrant acidity, fruit still youthful

This vintage from Domaine Tempier benefits from excellent Mourvèdre concentration and balanced ripeness with structured tannins and good acidity, enabling long-term aging and development of complex tertiary aromas and flavors.

Food pairing

Pairs exquisitely with Provençal lamb dishes, game meats, grilled vegetables, hearty stews, and aged hard cheeses.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — Decanting softens tannins and allows aromas to fully open up.

Sustainability

Sustainability score: 8/10

Biodynamic viticulture aiming to enhance terroir expression and soil health; water conservation and minimal intervention in cellar; use of natural yeasts; lightweight bottles to reduce packaging weight.

Domaine Tempier embraces organic and biodynamic techniques that enhance ecological balance and reduce chemical inputs. Their commitment to sustainable vineyard management including soil health, water use efficiency, and natural winemaking methods strengthens their sustainability profile. While international distribution increases carbon footprint, their packaging and energy use practices mitigate overall impact.