Tempier

History of Domaine Tempier

The history of Domaine Tempier is closely tied to that of the Bandol appellation, whose roots reach back to the Phocaeans more than 2,500 years ago. The estate itself emerged as a force in the 19th century. Built in 1834 under the reign of Louis XV, it won its first gold medal in 1885, an early sign of its excellence. Phylloxera devastated the vines, but Léonie Tempier, great-grandmother of the current family, courageously replanted the vineyard on resistant rootstocks and built the large-cask cellar in 1880, where the wines are still crafted today.

In 1940, Lucie "Lulu" Tempier, heir to the estate, and her husband Lucien Peyraud, a viticulture enthusiast from Saint-Étienne, settled there to revive it. Inspired by a pre-phylloxera bottle, Lucien championed Mourvèdre, Bandol’s leading grape variety, and helped establish the appellation in 1941. As president of the Bandol winegrowers’ association until 1982, he secured the variety’s place by requiring at least 50% Mourvèdre in red wines. Lulu, meanwhile, became the estate’s charismatic ambassador, welcoming figures such as Richard Olney and Alice Waters; their exchanges helped inspire California’s culinary revolution through Chez Panisse.

In the 1960s, their sons Jean-Marie and François took over: François in the vineyards and Jean-Marie in the cellar. They innovated by creating the single-parcel cuvées La Migoua, La Tourtine, and Cabassaou, highlighting distinct terroirs, and expanded into export markets, notably the United States through Kermit Lynch. After their retirement in 2000, Daniel Ravier, an agricultural engineer from Savoy who had joined in 1999, took charge of day-to-day operations. Under his leadership, the estate adopted biodynamics in 2013 and expanded in 2016 with La Laidière’s 18 hectares. The Peyraud family, which meets as a council five times a year, continues to watch over this legacy. Lulu, who died in 2020 at the age of 103, left behind a legendary tradition of hospitality. Today, Tempier remains Bandol’s benchmark cru, a name synonymous with exceptional terroir-driven wines.

Terroirs and Vines of Domaine Tempier

The terroirs of Domaine Tempier form a fascinating geological mosaic across 60 hectares, where varied soils, exposures, and elevations shape wines of rare complexity. Ranging from Triassic clay-limestone soils (200 million years old) to Santonian marls (85–90 million years old), these parcels benefit from a Mediterranean climate: abundant sunshine, the protective Mistral, and cooling maritime influences.

La Bastide, the historic heart of the estate at Plan du Castellet, covers seven hectares and is home to century-old Mourvèdre, Grenache, Cinsault, and Carignan vines surrounded by majestic cypresses. Its south-facing aspect brings freshness and structure to the classic cuvées. La Tourtine spans 5.5 hectares near the village of Le Castellet, reaching a windy, sun-drenched south-facing slope. Deep sandstone, marl, and clay soils with traces of gypsum encourage even ripening in its 45- to 50-year-old Mourvèdre vines. La Migoua extends over 11 hectares of wild scrubland at an altitude of 300 meters in the Beausset-Vieux massif. A geological fault, a thrust sheet, and outcrops of Triassic clay-limestone create a distinctive diversity ideal for intense, fresh wines from 40-year-old vines.

Cabassaou, a small 1.5-hectare amphitheater sheltered from the Mistral, warms under thermal winds on shallow terraces. Here, Mourvèdre and Syrah vines more than 60 years old produce wines of extraordinary density. Finally, La Laidière, acquired in 2016, comprises 18 east-facing hectares with a 300-meter elevation difference. Its sandy marl soils bring welcome freshness to the whites and rosés.

The old vines (averaging 20 to 60 years of age) are tended by hand: pruning and harvesting follow the lunar phases, cultivation is both mechanical and manual, and sheep provide natural weed control. A permanent team of seven, led by vineyard manager Jean-Philippe Fourney, sprays homemade homeopathic herbal infusions to invigorate the soils and limit pests. Sulfur and Bordeaux mixture protect against powdery and downy mildew, while worms, springtails, and ladybugs abound—a sign of thriving biodiversity. Suitable rootstocks and massal selections support complexity and adaptation to the terroir, as part of a biodynamic philosophy that values natural energy and growers’ observations.

Winemaking at Domaine Tempier

In the cellar at Domaine Tempier, led by Jennifer Chabin, winemaking honors fruit and terroir with artisanal precision. Hand-harvested grapes are sorted in the vineyard, then brought to the winery for a second meticulous sorting, followed by destemming and gentle crushing. Fermentation uses indigenous yeasts: 3–4 weeks in tanks for the reds; skin maceration and direct pressing for the rosés; and cold settling followed by vinification in stainless steel or concrete for the whites.

Aging, central to Tempier’s identity, takes place in an underground cellar with both century-old and new large oak casks. At least 18 months of aging gives the reds complexity and elegance without dominant oak flavors. The whites rest for 10 months and the rosés for 6–8 months. Unfined and unfiltered, the wines retain their vitality before being bottled entirely at the estate. This natural approach, rooted in biodynamics since 2013 and certified organic in 2022, produces lively, expressive wines. Each vintage reveals a distinct character: fruit-driven in youth, with tertiary notes of undergrowth and tobacco as it ages.

The Cuvées of Domaine Tempier

The cuvées of Domaine Tempier, each a true expression of its parcel, invite you to explore the terroirs of Bandol. 

Lulu & Lucien Rouge: This signature cuvée blends the understated power of Mourvèdre (approximately 75%) with Grenache, Cinsault, Carignan, and Syrah from 35- to 40-year-old vines. Sourced from varied clay-limestone soils, from sandy limestone marl to Triassic formations, it offers complexity that combines fruit and elegance. Winemaking: sorting in the vineyard and cellar, destemming, crushing, and 3–4 weeks of fermentation with indigenous yeasts. Aging: 18 months in large oak casks. Cellaring: 4–15 years, developing notes of tobacco and leather. 

Bandol Rosé: A balance of complexity and freshness without pronounced tannins, led by 50% Mourvèdre alongside Grenache and Cinsault from 20-year-old vines. Diverse terroirs, from Santonian limestone to Triassic dolomite, lend authentic aromatic intensity. Winemaking: skin maceration, direct pressing, cold settling, and fermentation in stainless steel or concrete. Aging: 6–8 months. Cellaring: 1–5 years or longer, developing aromas of candied citrus and rose. 

Bandol Blanc: Southern freshness preserved by late-ripening parcels (Laidière, Migoua, Petit Moulin): 60% Clairette, 30% Ugni Blanc, plus Rolle, Bourboulenc, and Marsanne from 25- to 30-year-old vines. Winemaking: in tanks and large oak casks. Aging: 10 months. Cellaring: 1–5 years, up to 10 for honeyed, sea-breeze notes. A structured, floral white.

La Tourtine Rouge: A powerful yet elegant single-parcel wine from 5.5 windy, south-facing hectares: approximately 85% Mourvèdre, plus Grenache and Cinsault from 45- to 50-year-old vines on sandstone and clay soils. Winemaking: sorting, destemming, and 3–4 weeks of fermentation with indigenous yeasts. Aging: 18 months in large oak casks. Cellaring: 5–20 years. A dense, refined wine.

Cabassaou Rouge: The quintessence of Mourvèdre (92–94%), with Syrah and Cinsault from vines at least 60 years old, grown in a sheltered 1.5-hectare amphitheater. A warm, breezy microclimate lends density and exceptional aging potential. Winemaking: as for the other reds, with indigenous-yeast fermentation. Aging: 18 months in large oak casks. Cellaring: 10 years or more. 

La Migoua Rouge: From 11 wild, alpine hectares: 55% Mourvèdre, 25% Cinsault, 15% Grenache, and Syrah from 40-year-old vines on complex Triassic soils. Winemaking: sorting, destemming, and 3–4 weeks of fermentation. Aging: 18 months in large oak casks. Cellaring: 5–20 years. Intense and fresh, combining suppleness with length.

Order your bottles from Domaine Tempier and let the Mistral carry you toward an unforgettable tasting experience. Discover other Bandol estates, such as Domaine Pibarnon and Domaine Sainte-Anne, at Vins & Millésimes, where you can buy outstanding wines and grands crus online. All our wines are in stock and available with fast delivery! Explore the bottles and magnums of Domaine Tempier available to purchase!