Provence
Rare cuvée, deep black juice, black fruits, violets, leather... On the palate: finesse, great suppleness, fruitiness and spices. Cellar this and try to forget about it for ten to fifteen years – you’ll be well rewarded for your patience!
Blend of 95% Mourvèdre, 4% Syrah and 1% Cinsault, the vines are 50 years old. Cabassaou is a plot selection from a terroir located below La Tourtine, exposed to ideal sunlight, and without the Mistral wind. The vines are cultivated biodynamically and soon to be certified, with yields around 30 hl/ha. The grapes are harvested by hand with small crates. Vinification: the grapes are 100% destemmed, followed by three weeks of maceration, with indigenous yeast, and maturation in 75-hl barrels for 20 months. Neither fined nor filtered.
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Daniel Ravier, an exacting engineer born in the Savoy region, was entrusted with managing this estate by the Peyrauds, a mythic Bandol wine family. And Tempier would indeed be nothing were it not for Lucie and Lucien Peyraud, who ran the estate over four decades. Theirs was the struggle of a lifetime, in which Lucien Peyraud unquestionably became the spiritual father of Bandol, the pope of...
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Organic or biodynamic wine
Organic or biodynamic wine
Organic or biodynamic wine
Organic or biodynamic wine
Organic or biodynamic wine
Organic or biodynamic wine
Organic or biodynamic wine
Organic or biodynamic wine
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