2021 Lulu & Lucien
The Estate’s prominent cuvée blends the discrete strength of Bandol with the elegance and finesse which characterize Tempier. This complexity is a result of different terroirs of the estate and the variety of its clay-limestone soil located around the Estate but also in La Cadière, Sainte Anne d’Evenos, and Ollioules. There are sandy marls, limestone greseux from santonien, rudist limestone and recent barely deep horizons of colluvions. Plus, there are various sun or wind exposures. A blend...Read More...
The Estate’s prominent cuvée blends the discrete strength of Bandol with the elegance and finesse which characterize Tempier. This complexity is a result of different terroirs of the estate and the variety of its clay-limestone soil located around the Estate but also in La Cadière, Sainte Anne d’Evenos, and Ollioules. There are sandy marls, limestone greseux from santonien, rudist limestone and recent barely deep horizons of colluvions. Plus, there are various sun or wind exposures. A blend of Mourvèdre (75%) with Grenache and Cinsault and a smaller proportion of Carignan and Syrah. With the average age of the vines being 35 – 40 years. Clusters are hand-selected in the vineyard and in the cellar; de-stemmed, crushed and put into concrete vats for 3 to 4 week to ferment thanks to indigenous yeasts. It is then transfered to large oak casks for 18 months minimum before bottling. - Domaine Tempier, Winemaker.
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The Estate’s prominent cuvée blends the discrete strength of Bandol with the elegance and finesse which characterize Tempier. This complexity is a result of different terroirs of the estate and the variety of its clay-limestone soil located around the Estate but also in La Cadière, Sainte Anne d’Evenos, and Ollioules. There are sandy marls, limestone greseux from santonien, rudist limestone and recent barely deep horizons of colluvions. Plus, there are various sun or wind exposures. A blend of Mourvèdre (75%) with Grenache and Cinsault and a smaller proportion of Carignan and Syrah. With the average age of the vines being 35 – 40 years. Clusters are hand-selected in the vineyard and in the cellar; de-stemmed, crushed and put into concrete vats for 3 to 4 week to ferment thanks to indigenous yeasts. It is then transfered to large oak casks for 18 months minimum before bottling. - Domaine Tempier, Winemaker.