Provence
An exceptional cuvée, the wildest of the Tempier range, this is a wine of great complexity... On the palate: finesse, freshness, balance, and spices. Cellar this and try to forget about it for ten to fifteen years – you’ll be well rewarded for your patience!
Blend: 50% Mourvèdre, 20% Grenache Noir, 26% Cinsault and 4% Syrah. The vines are around 40 years old and cultivated biodynamically. La Migoua is a single vineyard selection, from a terroir located on the slopes of the village of Le Beausset-Vieux, 2/3 of which faces south. 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 yeasts, temperature control, and maturation in 75-hl barrels for 20 months. Neither fined nor filtered.
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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