Domaine Tempier Bandol Rose (750ml)
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The iconic Domaine Tempier has been an active family run farm since 1834 and was given to “Lulu” Tempier and Lucien Peyraud in 1936 as a gift from Lucien’s father. Thanks to Lucien’s dedication in helping revive the Mourvedre grape, Bandol is often cited as being a “grand cru of Provence”. The terroir of Domaine Tempier is varied and complex. The land is made up of a patchwork of geologically diverse plots spreading on over a 60 hectare area. Domaine Tempier has always been respectful and faithful to mother nature. The entire farming process is aligned to the rhythm of the seasons and the lunar calendar; they are an organic and biodynamic wine estate.
Domaine Tempier’s iconic and much anticipated rosé is one of the last rosés to hit the shelves at Bishop’s Cellar during the calendar year. This wine arrives at the end of summer and is a perfect wine to enjoy the transition from summer to fall which is always such a glorious season in Nova Scotia!
The Bandol Tempier Rosé offers a unique blend of complexity and freshness. It has a fine structure, with no tannin. The high-quality care given to the vines and the diversity of the terroirs produce a flavorful intensity and a strong typicity. The presence of Mourvedre gives this wine its strong character, balance and complexity. An intense fruit and floral nose make this an attractive rosé. The palate is rounded and full with fruity aromas of peach and pomegranate, followed by delicate spice notes and a pleasant freshness created by acidic balance. This well structured rosé can be consumed upon release and is a style that will still show well in 5 years of the vintage.
The Rose is a blend of 50% Mourvedre, 28% Grenache, 20% Cinsault and 2% Carignan. The grapes used to make this rosé come from selected parcels of 20 year old vines. The yields are low, which explains the intense concentration and distinct expression of each varietal in this wine. The grapes are hand harvested over a one-month period from the last week of August onwards and only the best fruit is selected in the winery. After full destemming the grapes are pressed to obtain their juice and cold maceration is performed to extract the fruit aromas and achieve the desired pale colour. The wine is then vinified by the traditional method used for making white wine, with careful temperature control. The rosé is stored in concrete vats for 8 months before bottling.