Domaine Tempier Blanc 2023

Domaine Tempier Blanc is a rare and expressive white wine from Bandol, Provence, France, crafted from Clairette, Ugni Blanc, Rolle, Bourboulenc, and Marsanne. With aromas of white flowers, citrus, and stone fruits, this textured white delivers complexity and finesse. Layers of lemon zest, white peach, and a subtle herbal lift lead to a long, mineral-driven finish. A fine example of Provençal white winemaking, this wine is both elegant and age-worthy.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Textured, Aromatic
Grape Varietal: Clairette, Ugni Blanc, Rolle, Bourboulenc, Marsanne
Tastes Like: Lemon zest, white peach, fresh herbs, wet stone
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: AOC Bandol
Region: Provence, France
Terroir: Limestone-rich soils with maritime influence
Aging: Aged in concrete and foudres to retain freshness
Serving Temperature: 10–12°C – Best served chilled

Domaine Tempier is one of the most historic and revered estates in Bandol, Provence. Family-run and deeply committed to terroir expression, the domaine has earned acclaim for its traditional yet dynamic approach to viticulture. The white blend, though produced in small quantities, has garnered critical praise for its complexity and ageing potential. With a focus on organic practices and meticulous winemaking, Domaine Tempier Blanc is a true reflection of coastal Provence.

Seafood: Grilled snapper with fennel or scallops in lemon butter.
Poultry: Roast chicken with tarragon or turkey and leek pie.
Vegetarian: Artichoke risotto or zucchini and ricotta tart.
Meat: Veal with sage or pork tenderloin with white wine sauce.

Banon: Soft goat's cheese wrapped in chestnut leaves, a regional favourite.
Tommes: Rustic and earthy, pairing beautifully with the wine's minerality.
Brillat-Savarin: Rich and creamy, contrasting the wine's freshness.
Chabichou: Slightly firm and tangy, echoing citrus and herbal tones.

Brandade de Morue (Salt Cod Brandade)

Ingredients:

• 400g salt cod, soaked overnight
• 2 cloves garlic, minced
• 300g potatoes, peeled and chopped
• 150mL olive oil
• 100mL milk
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions:

1. Boil potatoes until soft, then drain and mash.
2. Simmer soaked salt cod for 10 minutes, remove bones and skin, then flake the flesh.
3. In a pan, gently cook garlic in olive oil without browning. Add flaked cod and stir in mashed potatoes.
4. Slowly incorporate warm milk and remaining oil, stirring constantly until smooth and creamy.
5. Season with salt and pepper. Garnish with parsley and serve warm with crusty bread.
6. Enjoy with a glass of Domaine Tempier Blanc for an authentic Provençal pairing.