Domaine Tempier "La Tourtine" Bandol red 2023 MAGNUM

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Domaine Tempier "La Tourtine" Bandol red 2023

RVF Guide to the Best Wines of France 2026 (Sept 2025): 97/100.In La Tourtine, one perceives all the exceptional qualities of the Bandol terroir. Noble tannins, radiant and flavorful fruit, beautiful intensity.

Technical sheet written by the domaine :

Near the village of Castellet, at an average altitude of 170 m, this fairly homogeneous clay-limestone terroir rests on Santonian soil approximately 100 million years old.

This terroir, where Mourvèdre fully expresses itself, produces fruity and powerful tannic wines with between 70 and 80% Mourvèdre depending on the year. Often swept by the mistral, La Tourtine is particularly well exposed, resulting in a wine with great aging potential that retains its aromas of red berries and spices even after 10 to 15 years of aging.

La Tourtine is located on the hill of Castellet, where the vines grow on clay-limestone soils of the Santonian Valdonien type, the quintessential traditional terroir of the AOP Bandol. In these comfortable clays, during the peak of summer, it is possible to pass a hand or even a fist through the crevices caused by the retraction of the drying clays. This may come as a surprise but demonstrates that the vine has a fairly deep root system, which is one of the characteristics of La Tourtine. We are situated on a sunny and windy hillside, and it is likely the combination of all these factors that makes it one of the greatest terroirs of Bandol.

GRAPE VARIETIES: Mourvèdre (80%), Grenache (10%), Cinsault (10%). Average age of the vines is 40 years.

TERRIOR: 6.5 ha located south-facing on slopes in the municipality of Castellet. Homogeneous clay-limestone soil, SANTONIAN era: 100 million years.

CULTIVATION: Traditional mechanical and manual soil work (in terraces), without herbicides. Reasoned monitoring of health status without the use of chemical molecules. Green harvesting to select the load of the vines and achieve a yield of 30 to 35 hl/ha.

HARVEST: Manual harvesting in 30 kg crates. Sorting in the vineyard and at the winery.

VINIFICATION: Traditional vinification with total destemming and indigenous yeasts. Fermentation lasts from 15 days to 3 weeks at regulated temperatures in stainless steel or concrete tanks. Aging in oak foudres (25 to 75 hl) for 18 to 20 months with secondary malolactic fermentation. Bottling without fining or filtration.

TASTING: Beautiful density on the palate and a lovely minerality. A refined wine with great aging potential.