We are excited to announce the arrival of our allocation of the great red wines of Domaine Tempier. Regarded as perhaps the most profound and well known example of Mourvedre in the world, Domaine Tempier is the reference point for quality red wine production in Provence.
These wines are a special treat and just another reason why customers come to frequent Hi-Time. Domaine Tempier was "discovered" by renowned importer Kermit Lynch who recognized the wines as being singular wines of intensity and depth. Of course, we are great fans of Kermit Lynch and his name on a wine is a harbinger of great things to be found inside the bottle.
Although Provence is best known for its thirst quenching roses which tourists enjoy on holiday, it is the Mourvedre based blends of Bandol which capture our attention. Bandol is located between Toulon and Marseille in a favored spot inland of the nearby sandy beaches. Situated in a natural amphitheater, the vineyards are blessed with abundant sun and enough sea air to cool the vines during the heat of summer. Here, the late-ripening Mourvedre thrives, achieving ripeness and distinction. Aromatically expressive with dark fruit flavors and terroir-driven complexity, these wines are enticing.
Domaine Tempier produces the Bandol Rouge bottling as well as three single-vineyard wines. La Migoua, La Tourtine, and Cabassaou. All of the wines are full-bodied and seem to inhabit a different level of purity, structure and depth. They also have the ability to evolve over time, gaining complexity with time in the cellar.
The Cabassaou bottling comes from the lower portion of the La Tourtine vineyard, where 50-plus-year-old vines enjoy a southwest exposure and are more protected from the mistral that blows through the openings in the hills above. It's the bottling most reliant on Mourvèdre (95 percent, with the remainder Cinsault, Grenache and Syrah) and thus tends to show the most heft and muscle. The 2018 Bandol Cabassaou is very primal and backward, with briar, bay and pastis notes wrestling with a core of cassis. It will take some time to meld fully, but the finish is there to wait it out—long, sappy and intense.