Domaine Tempier Cabassaou 1.5L MAGNUM 2022

Domaine Tempier Cabassaou 1.5L MAGNUM is an exceptional and robust red wine from Bandol, Provence, France, made predominantly from Mourvèdre with small amounts of Syrah and Cinsault. Grown on the terraced lower slopes of La Tourtine, the Cabassaou vineyard is protected from the Mistral wind and bathed in sunlight. This rare cuvée is concentrated and complex, offering notes of black fruit, earth, and spice with firm tannins and tremendous ageing potential. The magnum format enhances its structure and grandeur for cellaring or special occasions.

*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: Red Wine
Style: Full-bodied, Powerful
Grape Varietal: Mourvèdre, Syrah, Cinsault
Tastes Like: Black plum, black pepper, garrigue herbs, leather, earthy spice
Alcohol Percentage: 14.5%
Closure: Cork
Size: 1.5L Magnum
Appellation: AOC Bandol
Region: Provence, France
Terroir: South-southwest-facing terraces, sheltered from Mistral wind
Aging: Aged in large oak foudres for 20–22 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Domaine Tempier is a prestigious estate in the Bandol appellation of Provence, founded in 1830 and known for its mastery of Mourvèdre-based wines. The Cabassaou cuvée comes from a unique terroir located at the foot of the La Tourtine vineyard, protected from strong winds and exposed to ample sun. With very low yields and rigorous winemaking, Cabassaou is a rare and exemplary wine that embodies depth, intensity, and the true essence of Bandol. The magnum format highlights its cellaring strength and celebratory appeal.

Beef: Grilled côte de boeuf or braised short ribs with rosemary.
Lamb: Herb-crusted lamb rack or lamb shanks with olives.
Game: Slow-cooked venison or duck breast with cherry glaze.
Vegetarian: Lentil and mushroom pie or truffled eggplant gratin.

Roquefort: Bold and creamy, matching the wine's intensity.
Beaufort: Nutty and aged, complementing the wine's savoury edge.
Tomme de Brebis: Rustic and firm, echoing the wine's earthy notes.
Mimolette: Sharp and rich, providing depth alongside the wine's structure.

Daube Provençale (Provençal Beef Stew)

Ingredients:

• 1.5kg beef chuck, cubed
• 2 onions, sliced
• 3 garlic cloves, crushed
• 2 carrots, chopped
• 750mL red wine (preferably Bandol)
• 1 orange zest strip
• 1 bouquet garni (thyme, bay leaf, rosemary)
• 3 tbsp olive oil
• Salt and pepper, to taste
• Black olives (optional)

Instructions:

1. Marinate beef with wine, orange zest, garlic, herbs, and vegetables overnight.
2. Drain meat and brown in olive oil. Set aside.
3. Sauté vegetables, add tomato paste and return meat to the pot with marinade.
4. Simmer on low heat for 3–4 hours until beef is tender and sauce thickens.
5. Garnish with olives if desired. Serve with crusty bread and a glass of Domaine Tempier Cabassaou 1.5L MAGNUM for a classic Provençal experience.