{"id":6215,"date":"2021-03-02T15:28:48","date_gmt":"2021-03-02T14:28:48","guid":{"rendered":"https:\/\/www.comptoirdesmillesimes.com\/blog\/?p=6215"},"modified":"2023-05-02T13:14:03","modified_gmt":"2023-05-02T12:14:03","slug":"domaine-tempier-wine-guide","status":"publish","type":"post","link":"https:\/\/www.comptoirdesmillesimes.com\/blog\/en\/domaine-tempier-wine-guide\/","title":{"rendered":"Domaine Tempier: Guide and presentation of vintages"},"content":{"rendered":"

Today, we're going to introduce you to one of our partner estates: Tempier Estate<\/strong>.<\/p>\n

> All Domaines Partenaires Guides<\/a><\/strong><\/p><\/blockquote>\n

History of the domain :\u00a0<\/strong><\/span>\u00a0<\/span><\/h2>\n

This estate has existed since the reign of Louis XIV.\u00a0\u00a0<\/span>The country house was built in 1834 and was awarded its first gold medal in 1885.\u00a0<\/span>Once the severe phylloxera crisis had passed, L\u00e9onie Templier had the vines replanted on a \"porte-grange\".graft.<\/span>\u00a0<\/span>Later, the cellar was built and cement doors were installed. <\/span>A crisis occurred in the early 1910s, prompting the uprooting of part of the estate's vineyards, which were replaced by orchards. <\/span>Then came another economic crisis in 1929, leading to a period of neglect for the estate.\u00a0<\/span><\/p>\n

In 1940 Lucie\u00a0Tempier<\/span>\u00a0whose father owned a leather and skins business in Marseille, married Lucien Peyraud.\u00a0<\/span>Lucien\u00a0Peyraud<\/span>\u00a0is the descendant of a family of gunsmiths and silk manufacturers from St Etienne.<\/span>\u00a0His goal was to become a winemaker.<\/span> In 1940, the newlyweds moved to the estate, and from there began a great story.<\/span>\u00a0In 1943, the estate was planted with noble grape varieties such as\u00a0Mourv\u00e8dre<\/span>the\u00a0Cinsault<\/span>\u00a0and Grenache, grown at an intense pace.\u00a0<\/span>Ros\u00e9 was bottled in 1943.\u00a0<\/span>\u00a0Working conditions are quite difficult:<\/span>\u00a0candle lighting, water pumping\u00a0well<\/span>ploughing.\u00a0<\/span>In 1945, Lucie\u00a0Peyraud<\/span>\u00a0takes the helm of the syndicat des vins de\u00a0Bandol<\/span>\u00a0constituted in 1941, and became a member of the Institut National des Appellations d'Origine in 1947.\u00a0<\/span>With his phrase\u00a0\u00a0\"plant<\/span>\u00a0from\u00a0Mourv\u00e8dre<\/span>\u00a0\u00a0\"<\/span>\u00a0he is preparing a campaign among winemakers to award the Vin de\u00a0Bandol<\/span>\u00a0its uniqueness and greatness.\u00a0<\/span>The first vintage of\u00a0Bandol<\/span>\u00a0Rouge made its debut at the estate in 1951 with a label designed by Alphonse\u00a0Tempier<\/span>\u00a0Lucie Peyraud's father.\u00a0<\/span>This vintage symbolizes the departure of the wines via the port of\u00a0Bandol<\/span>\u00a0on royal tartans.\u00a0<\/span>It hasn't changed much since then, and represents the spirit of the estate.<\/span><\/p>\n

Between the 1950s and 1970s, starting with a strong grape variety, the\u00a0Mourv\u00e8dre<\/span>Lucien\u00a0Peyraud<\/span>\u00a0to promote the\u00a0Bandol<\/span>\u00a0and make it a great wine for ageing on a par with Bordeaux, Burgundy and C\u00f4te-R\u00f4tie,\u00a0Hermitage<\/span>\u00a0or Ch\u00e2teauneuf.<\/span> Lucie, from her nickname Lulu, has become the great ambassador for the sale of the estate's wines.<\/span>\u00a0She travels the length and breadth of France to introduce her wines to restaurateurs.<\/span>\u00a0Its warm welcome and Provencal recipes have earned it a good reputation on the other side of the Atlantic.\u00a0<\/span>Numerous events take place at the estate, bringing together a host of celebrities.<\/span> In 1959, Lucien became head of the Confr\u00e9rie de l'Ordre Illustre des Chevaliers de M\u00e9duse, while Lucie joined the Ordre des Dames du Vin et de la Table founded by Madeleine.\u00a0Decure<\/span>\u00a0and Odette\u00a0Kahn<\/span>\u00a0journalists for \"Cuisines et Vins de France\" and \"Revue des Vins de France\u00a0\u00a0\"<\/span>. <\/span>The couple travel extensively to take part in tastings of great wines.\u00a0<\/span>Lulu and Lucien had 7 children.\u00a0<\/span>In 1960, Lucie and Lucien were joined by their son Jean-Marie, who became head of winemaking, and Fran\u00e7ois, who became head of production.\u00a0Crop manager<\/span>.\u00a0<\/span>Noting the significant differences in the cellar, Jean Marie<\/span>\u00a0and Fran\u00e7ois have agreed to vinify separately the vines of the lieux-dits la\u00a0Tourtine<\/span>the Migoua and later the Cabassaou.<\/span><\/span>\u00a0Together with their father, the two sons are also involved in the Syndicat de\u00a0Bandol,<\/span>\u00a0the\u00a0Confr\u00e9rerie<\/span>\u00a0de la m\u00e9duse, the Acad\u00e9mie du vin de France and the Acad\u00e9mie internationales du vin.\u00a0<\/span> Together with their father, they built a new foudres cellar in 1968, providing ideal conditions for long-lasting maturation in large barrels.<\/span><\/p>\n

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The estate <\/span>today<\/span>\u00a0:\u00a0<\/span><\/span><\/h2>\n

The brothers, Fran\u00e7ois and Jean-Marie, are retiring, but they haven't given up running the estate and continue to take part in control tastings.\u00a0<\/span>\u00a0They joined forces with their sisters Fleurine, Marion, Laurence and V\u00e9ronique, all very attached to the estate, and set up a company.\u00a0<\/span>\u00a0 Together with the children and Lulu, who still lives at the estate, they continue to contribute to the evolution of their heritage.\u00a0<\/span>\u00a0Today, the estate is managed by Daniel Ravier, but all strategic decisions are taken by the family, who meet at least 5 times a year.\u00a0<\/span>\u00a0The terroirs of the estate\u00a0Tempier<\/span>\u00a0are made up of a mosaic of geologically rich plots of land spread over 60 hectares.\u00a0<\/span>\u00a0The topologies and exposures are very varied and the vines are old.\u00a0<\/span>\u00a0La Bastide au Plan du\u00a0Castellet<\/span>the\u00a0Migoua<\/span>the\u00a0Tourtine<\/span>,\u00a0Cabassaou<\/span>\u00a0are terroirs that are carefully cultivated to reveal the character of great vintages.\u00a0<\/span>\u00a0This estate respects and takes into account the needs of nature, intervening according to the seasons and the lunar calendar.\u00a0<\/span>\u00a0This spirit lives on today in the vineyards as well as in the cellar.\u00a0<\/span>\u00a0Under Jean-Philippe's supervision, seven permanent employees work in the estate's vineyards, either mechanically or manually, or to maintain the walls of the terraces.\u00a0<\/span>\u00a0The vines are pruned by hand, as is the harvest, which takes place according to the moon.\u00a0<\/span>\u00a0Sheep weed and bring vines into the soil.\u00a0<\/span>\u00a0The grape harvest remains a key period\u00a0decisive<\/span>.\u00a0<\/span>\u00a0 The hand-picked grapes are taken to the winery, where Jennifer's team takes over.\u00a0\u00a0<\/span>Once again, the grapes are carefully sorted, destemmed and crushed.<\/span> After this vinification period, it's time for ageing, where the underground wine cellar provides the perfect conditions for the bottles to reach their full ageing potential.<\/span><\/p>\n

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The great vintages of the Tempier estate:\u00a0<\/span><\/strong><\/h3>\n

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