When Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, near Le Plan du Castellet, just outside the Mediterranean seaport village of Bandol. Tasting a pre-phylloxera bottle of Domaine Tempier Bandol (a wedding gift from his father-in-law) inspired Lucien to research the terroir of Bandol extensively.
Bandol Rouge:
• All grapes are harvested by hand
• After de-stemming, grapes are fermented with natural yeast and vinified for 2 to 3 weeks in stainless steel
• After maceration is finished and must is pressed, the wine is moved to oak foudres for malolactic fermentation
• Aged in oak foudres (25 to 50 hl) for 18 to 20 months
• Bottled unfined and unfiltered
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