The iconic Domaine Tempier has been an active family run farm since 1834 and was given to “Lulu” Tempier and Lucien Peyraud in 1936 as a gift from Lucie’s father. Thanks to Lucien’s dedication in helping revive the Mourvedre grape, Bandol is often cited as being a “grand cru of Provence”.
The rosé is a blend of 50% Mourvedre, 28% Grenache, 20% Cinsault and 2% Carignan. The grapes are hand harvested and only the best fruit is selected. 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 hue. The wine is then fermented by the traditional method used for making white wine, with careful temperature control. The rosé is matured in concrete vats for 8 months before bottling. Intensely structured and floral, on the palate it shows light red fruit notes with a touch of herbal spice.