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Domaine Tempier

Harvest domaine Tempier
Our wines and vineyards

Domaine Tempier is made up of a patchwork of vineyards, the main ones being La Migoua in Le Beausset-Vieux and La Tourtine and Cabassaou in Le Castellet, as well as the house in Le Plan du Castellet. The house is the soul both of the Domaine, whose tall cypress trees sway above the surrounding vineyards like the masts of a ship, and of the Peyraud family itself. Lucien Peyraud, the ‘high priest of Mourvedre’ ran Domaine Tempier from 1941 to 1982. He was succeeded by his two sons, François and Jean-Marie, followed by Daniel Ravier, who manages the estate today.

The Mourvedre grape, that was destroyed by the Phylloxera epidemic, has regained its importance in winemaking through the endeavours of Mediterranean winegrowers and the impetus of Lucien Peyraud in particular. Not very widely grown, Mourvedre thrives on the Bandol terroir of rocky landscapes and hundred-year-old terraces. The region enjoys gets 3,000 hours of sunshine a year which particularly suits the somewhat temperamental Mourvedre variety that is known for being slow and difficult to ripen. Mourvedre has a low yield, producing small blue-tinged grapes with juicy flesh and a concentrated flavour which give character to the AOC reds. It is combined with Grenache to give the wine body and fruit, and with Cinsault which provides refinement and balance. The dark-coloured Mourvedre gives the Bandol red wines their structure and elegance as well as their capacity to age well.

Bandol red

Domaine Tempier remains faithful to the 1941 ruling on AOC Bandol winemaking. Red wines are matured for at least 18 months and after vinification are transferred to oak casks that hold 25–80 hectolires. Old casks are progressively replaced by new ones in order to maintain a high level of quality. Sales of the wine do not begin until the start of May in the second year after harvest. The winery’s cellar is large enough to house two consecutive vintages. Temperature and humidity levels are carefully controlled. Blind tastings are held several times a year to assess the wine’s quality.

The grapes for the red wines are harvested when they reach their optimum level of alcohol. The harvest takes place over a one-month period from the last week of August onwards. The grape bunches are harvested manually into 30kg crates – grape selection takes place in the vineyard and in the chai (winery). Grapes undergo full destemming followed by light crushing and vatting at controlled temperatures. No yeasts are added: the grapes’ natural properties set off the fermentation process. which lasts approximately 3 weeks. Once the tannins have softened the wine is removed from the vats. The secondary fermentation stage goes on until November/December. The wine is transferred to new containers twice during élevage, as required. Clarifying methods such as fining and filtering are not used.
Bandol reds: Cuvée La Migoua - Cuvée La Tourtine - Cuvée Cabassaou - Cuvée Classique

Bandol white

The terroir of Domaine Tempier is made up of several parcels with diverse expositions — one reason for the complexity of our wines. The white wine blend comprises 60% Clairette with a combination of Ugni blanc, Bourboulenc and a little Marsanne (3%).Traditionally our vines are goblet-trained, although some Cinsault and Grenache vines are spur-pruned in a Cordon de Royat trellis system for good fruit exposure and ventilation. Pruning takes place between December and February according to the phases of the moon. Six shoots are left per vine. Bud pruning begins at the end of April and is done by hand. The vines are trimmed to promote the fruit bearing shoots while excess shoots are removed in order to control the yield.

The grapes are harvested by hand. In the ripening process, we aim for a hint of freshness with some acidity and slightly less alcohol than for the red wines. The white grapes are the last of the harvest to be picked. Harvested into 30kg crates – grape selection takes place in the vineyard and in the chai (winery). Full destemming. Skin contact maceration. Traditional vinification. 8 to 10 months' élevage in small oak casks.

At Domaine Tempier, we practise the most natural wine-growing methods possible. The land is worked using a combination of traditional, mechanical and manual methods without herbicides. Our rational soil management techniques are based on sustainable development principles which avoid the use of pesticides. We firmly believe that nature must find its own biological balance. Vineyard treatments include sulphur against oidium, and copper, i.e. Bordeaux mixture, against mildew. The soil is worked on a regular basis according to the seasons and enriched with compost to improve soil structure and preserve microbial activity.
 Bandol blanc

Bandol rosé

The grapes are harvested by hand. In the ripening process, we aim for a hint of freshness with some acidity and slightly less alcohol than for the red wines. The harvest takes place over a one-month period from the last week of August onwards. Harvested into 30kg crates – grape selection takes place in the vineyard and in the chai (winery). After full destemming the grapes are pressed to obtain their juice and cold maceration is performed to extract the fruit aromas and achieve the desired pale colour. Vat bleeding techniques are rarely used. The wine is then vinified by the traditional method used for making white wine, with careful temperature control. The rosé is stored in concrete vats for 8 months before bottling
Bandol rosé

Vineyard

At Domaine Tempier, we practise the most natural wine-growing methods possible. The land is worked using a combination of traditional, mechanical and manual methods without herbicides. Our rational soil management techniques are based on sustainable development principles which avoid the use of pesticides. We firmly believe that nature must find its own biological balance.
Vineyard treatments include sulphur against oidium, and copper, i.e. Bordeaux mixture, against mildew. The soil is worked on a regular basis according to the seasons and enriched with compost to improve soil structure and preserve microbial activity.

Cave de vinification du domaine Tempier
Cuves de vinification en inox au domaine Tempier
Cuves de vinification en inox au domaine Tempier
Cuves de vinification en beton au domaine Tempier
Vinification du bandol au domaine Tempier
Vinification du bandol au domaine Tempier
Vinification du bandol au domaine Tempier
Vinification du bandol au domaine Tempier