Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 1 to 8 years from vintage.

vintage1 yrs8 yrs10 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 above is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

Aroma: wild strawberry, orange peel, white pepper, sea spray

Palate: red currant, grapefruit pith, thyme, saline

Mourvedre-led Bandol rose with serious structure: pale salmon in colour but dense and savoury in the glass. Wild strawberry and sea spray over a thyme-and-pepper spine that ages five years easily.

What it pairs with

  • Bouillabaisse Marseille's saffron-laced fish stew meets a rose with enough body to handle rouille and enough acidity to keep oily fish lifted.More wines for shellfish and oysters →Find bouillabaisse on TableJourney →
  • Grilled red mullet Tempier rose's saline core and herb edge mirror the iodine sweetness of mullet; the wine cuts through olive-oil cookery.More wines for fish →
  • Aioli garni The Provencal cod-vegetable-garlic platter wants a rose with backbone; Tempier delivers structure that pure-Grenache roses miss.
  • Vitello tonnato Cold veal with tuna-caper sauce finds a peer in the rose's saline depth and red-currant lift.More wines for fish →

With cheese

Poivre d'âne Our pick A Bandol rosé, led by Mourvèdre, has a savoury edge of herbs or white pepper that echoes the cheese's dried-herb coat, and its high acidity and medium body suit the fine, tight paste better than a lighter rosé. Cachat Our pick Cachat is a salty, peppery, garlicky paste with a long finish, so it needs acidity more than tannin. A Bandol rosé has high acidity, a savoury, saline finish and low tannin, so nothing turns bitter against the cheese.

History

Lulu Peyraud championed Bandol rose as a serious Mourvedre-based wine when most Provencal rose was thin and forgotten by harvest's end. Tempier's bottling is often cited as the cuvee that proved rose could be cellared.

  1. 1951First Tempier rose bottled by Lucien and Lulu Peyraud
  2. 1989Kermit Lynch begins US distribution, anchoring Tempier as the reference for serious rose

Facts

Producer
Domaine Tempier · visiting guide
Grapes
Mourvedre (55%), Grenache, Cinsault
Classification
AOC Bandol
Oak
Fermentation and short aging in stainless steel and a small share in large old foudres
ABV
13.5%
Price
EUR 45 to 65 at retail
Drinking window
1-8 from vintage
First vintage
1951
Vegan
Yes (no animal-derived fining)

Frequently asked about Domaine Tempier Bandol Rose

What does Tempier Rose taste like?

Wild strawberry, orange peel, white pepper and sea spray on the nose; red currant, grapefruit pith, thyme and saline notes on the palate. Medium-bodied with high acidity and a long savoury finish.

When should I drink Tempier Rose?

Drink between 1 and 8 years from vintage. Unusual for rose, Tempier's Mourvedre share gives it genuine cellaring potential; bottles often peak between year 3 and year 6.

Is Tempier Rose vegan?

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

What food pairs with Tempier Rose?

Bouillabaisse is the canonical pairing; the rose has enough body for rouille and enough acidity for oily fish. Grilled red mullet, aioli garni and vitello tonnato are equally strong matches.

Why is Tempier Rose so highly regarded?

The Mourvedre-led blend gives Tempier serious structure compared to typical Provencal rose. The cuvee proved roses could be cellared and remains a reference for sommelier-driven wine lists worldwide.

Tags

cinsault cult wine dry grenache high acid iconic medium body medium term mood elegant mood refreshing mood savoury mourvedre occasion dinner party occasion special occasion summer old world pairs with oily fish pairs with shellfish pairs with vegetable forward pairs with white fish price premium still rose vegan

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