Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 6 to 25 years from vintage.
vintage6 yrs25 yrs27 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: red plum, thyme, wild fennel, smoke

Palate: raspberry, pine resin, black pepper, blood orange

Higher-altitude parcel at Le Beausset surrounded by garrigue scrub. The wine carries more red fruit and aromatic herb than La Tourtine, with a savoury lift that reads as cooler-climate Mourvedre.

What it pairs with

  • Lamb shoulder with thyme and anchovy
    Migoua's wild-herb register mirrors Provencal cooking; the wine's pepper finish handles anchovy salt.
  • Pieds et paquets marseillais
    The Marseille tripe and lamb-trotter classic finds a peer in the wine's iron and garrigue depth.
  • Grilled sardines with rosemary
    Smoke and red-fruit lift balance the oily fish; the wine's acidity refreshes between bites.
  • Tomme de brebis
    Sheep's-milk cheese's lanolin matches Mourvedre's leather; the wine's red-fruit edge keeps things lively.

History

Lucien Peyraud bottled La Migoua as a separate cuvee from 1979 onwards, recognising that the parcel's elevation and surrounding garrigue produced a fundamentally different expression of Bandol Mourvedre. The vineyard sits at around 300 metres on red clay near Le Beausset.

  1. 1979: First vintage of La Migoua as a separate single-vineyard cuvee
  2. 1995: Cuvee gained international recognition through Kermit Lynch's US distribution

Facts

Producer
Domaine Tempier · visiting guide
Grapes
Mourvedre (55%), Grenache, Cinsault, Syrah
Classification
AOC Bandol
Oak
18 to 24 months in large old oak foudres
ABV
14.0%
Price
EUR 70 to 105 at retail
Drinking window
6-25 from vintage
First vintage
1979
Vegan
Yes (no animal-derived fining)

Frequently asked about Domaine Tempier La Migoua

What does Tempier La Migoua taste like?

Red plum, thyme, wild fennel and smoke on the nose; raspberry, pine resin, black pepper and blood orange on the palate. Full-bodied with firm tannins, high acidity and a long savoury finish.

When should I drink Tempier La Migoua?

Drink between 6 and 25 years from vintage. The Migoua parcel's elevation gives it more aromatic lift than La Tourtine, so it opens slightly earlier with 60 minutes of decanting.

Is Tempier La Migoua vegan?

Yes. Tempier does not use animal-derived fining agents on its red cuvees, though the estate does not pursue formal vegan certification.

What food pairs with Tempier La Migoua?

Lamb shoulder with thyme and anchovy is the canonical pairing. Pieds et paquets marseillais, grilled sardines with rosemary and tomme de brebis are equally strong matches.

How is La Migoua different from La Tourtine?

La Migoua sits at around 300 metres elevation surrounded by garrigue scrub, with a higher Cinsault and Grenache share than the Mourvedre-dominated La Tourtine. The wine reads more red-fruited and wild-herbed, with cooler-climate lift.

Tags

cellar worthy cinsault dry firm tannin full body grenache high acid iconic mood contemplative mood savoury mourvedre occasion cellar occasion dinner party occasion special old world pairs with aged cheese pairs with game pairs with oily fish pairs with red meat price premium single vineyard still red syrah vegan

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