At a glance

Producer

Domaine Tempier

Region

Bandol, Provence, France

Grape variety

Predominantly Mourvèdre, with Grenache and Cinsault

Wine type

Rosé

Body

Light-bodied and Crisp

Sweetness

Dry

Typical price

$50-$70 USD (retail for 2023 vintage globally as of mid-2024)

Tasting profile

Vivid nose of wild strawberry, peach, citrus zest, thyme, and white florals. Palate is crisp, saline, with red berries and subtle spice.

Evolution: With 1-2 years, takes on savory, herbal, and lightly earthy characteristics, rounding out fruit vibrancy.

At peak: At peak, expect elegant balance between fruit, herbal garrigue, salinity, and a faint nutty edge.

Structure

Acidity

Medium-high; lively and refreshing.

Tannins

Very soft, almost imperceptible (as expected for rosé).

Alcohol

Typically 13-14% ABV.

Aging potential

Above-average for rosé; best between 1-4 years from vintage.

Drinking window

Peak drinking

2025 to 2026

Optimal window

2024 to 2027

Current status

Very youthful; fresh and vibrant but will gain complexity with time.

Current condition

Bright salmon color, aromatic, primary red fruits and herb notes; crisp acidity.

Domaine Tempier Bandol Rosé is known for atypical age-worthiness for rosé thanks to its Mourvèdre dominance and traditional winemaking. It shows best from its second through fourth years, when secondary and savory notes emerge alongside core fruit.

Food pairing

Bouillabaisse, Provençal vegetable dishes, grilled Mediterranean seafood, niçoise salad, roast chicken with herbs, or charcuterie.

Serving

Decant

Not required

Sustainability

Sustainability score: 8/10

Hand-harvested, organic viticulture without synthetic chemicals; horse-plowing in vineyards; use of indigenous yeasts; limited irrigation; emphasis on biodiversity; lightweight glass packaging.

Domaine Tempier has been a leader in organic viticulture in Bandol for over a decade, with certification in place since 2018. The estate prioritizes soil health, minimal intervention, and biodiversity, relying on horse-drawn ploughing and hand work, and uses native yeasts. Packaging is relatively eco-friendly with lighter bottles. While transportation outside of France increases total carbon footprint, production practices put the wine at the high end of sustainability for its region. Biodynamic methods are sometimes used but not certified or systematic, so score is 8/10.