Domaine Tempier Bandol Rose, Provence, France

The 2023 Domaine Tempier Bandol Rosé arrives as a beautifully structured and aromatic interpretation of Provence’s defining terroir. This vintage benefits from unusually warm and dry conditions in the region—globally recorded as among the hottest years on record—which intensified ripeness, aromatic concentration, and acid tension in the grapes, engraving the wine with both power and poise.

Product Details

• Producer: Domaine Tempier
• Region: Bandol AOC, Provence, France
• Varietals: ~55% Mourvèdre, ~25% Grenache, ~20% Cinsault
• Alcohol: 13.5% ABV
• Farming Practices: Certified organic

Sensory Description
The 2023 vintage opens with an energized bouquet of crushed wild berries, peach blossom, and citrus zest—driven by elevated sugar accumulation under the intense heat. Subtle floral notes of rose petal and spring blossom weave through hints of iodine, menthol, and garrigue herbs, lending aromatic complexity.

On the palate, the wine balances generous layers of red fruit—strawberry, raspberry, white peach—with racy pink grapefruit acidity, a saline undercurrent, and a streak of spice. The elevated ripeness of 2023 contributes lushness, yet the naturally heightened acidity ensures vibrant structure and freshness, while gentle tannic grip from Mourvèdre adds subtle texture. The finish is long, mineral-tinged and precise, accentuated by a chalky minerality and a whisper of fleur de sel.

Winemaker's Background
Domaine Tempier, founded in 1834 and elevated by the Peyraud family in the mid‑20th century, remains the benchmark estate of Bandol thanks to its pioneering work with Mourvèdre and strict respect for terroir. Under current director Daniel Ravier, the estate combines modern cellar investment with longstanding organic farming principles, yielding wines of elegance, depth, and longevity.

Serving Suggestions
Serve well chilled at about 50–54 °F. The 2023 Bandol Rosé, with its richness and structural depth, pairs beautifully with more refined dishes: grilled tuna or salmon with herbed olive oil, Provençal bouillabaisse, Niçoise salad with seared tuna, roast chicken with lemon and thyme, or aged paté and sheep’s cheese. Its vibrant acidity and saline edge also make it an excellent apéritif on warm evenings.