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Domaine Tempier Cabassaou 2022
Domaine Tempier Cabassaou 2022
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Description
Description
Domaine Tempier Cabassaou is an intense and powerful red wine from Bandol, Provence, France, produced almost entirely from Mourvèdre, with small amounts of Syrah and Cinsault. Grown on a protected slope in the lower part of the La Tourtine vineyard, this rare cuvée benefits from a warm, sunlit microclimate and gentle coastal breezes. Dense and structured, it offers flavours of black plum, garrigue herbs, leather, and spice with firm tannins and remarkable ageing potential. A benchmark expression of Bandol’s finest terroir.
*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.
Wine Details
Wine Details
Type: Red Wine
Style: Full-bodied, Age-worthy
Grape Varietal: Mourvèdre, Syrah, Cinsault
Tastes Like: Black plum, garrigue herbs, leather, black pepper, earthy spice
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Bandol
Region: Provence, France
Terroir: Terraced limestone soils, south-southwest facing, protected from Mistral
Aging: Aged in large oak foudres for 20–22 months
Serving Temperature: 16–18°C – Best served at cellar temperature
Winery
Winery
Domaine Tempier is a flagship estate in Bandol, Provence, renowned for its powerful Mourvèdre-based wines and deep family tradition. The Cabassaou cuvée comes from a small, terraced vineyard at the foot of La Tourtine, uniquely sheltered from the Mistral wind and bathed in Mediterranean sun. With extremely low yields and a meticulous winemaking process, Cabassaou is a rare and exemplary wine that reflects the rugged beauty and structure of its terroir. It is a collector's wine with outstanding cellaring potential.
Food Pairings
Food Pairings
Beef: Braised short ribs or pepper-crusted steak.
Lamb: Slow-roasted lamb with garlic and rosemary or lamb tagine with preserved lemon.
Game: Wild boar stew or duck confit.
Vegetarian: Lentil and porcini ragoût or charred eggplant with miso glaze.
Cheese Pairings
Cheese Pairings
Roquefort: Intense and creamy, matching the wine's boldness.
Ossau-Iraty: Nutty and firm, enhancing the wine's depth.
Tomme de Provence: Earthy and herbal, reflecting the regional character.
Aged Comté: Savoury and complex, pairing with the wine's long finish.
Recipe
Recipe
Gigot d'Agneau au Four (Roast Leg of Lamb)
Ingredients:
- 2kg leg of lamb, bone-in
- 4 garlic cloves, sliced
- 3 tbsp herbes de Provence
- 3 tbsp olive oil
- Salt and pepper, to taste
- 1 lemon, juiced
- 1 cup dry white wine
- Fresh rosemary sprigs
Instructions:
- Preheat oven to 200°C. Cut small slits in the lamb and insert garlic slices.
- Rub lamb with olive oil, herbes de Provence, salt, pepper, and lemon juice. Place rosemary sprigs on top.
- Set in a roasting dish and pour in white wine.
- Roast for 20 minutes, then reduce temperature to 180°C and continue cooking for 1.5 hours, basting occasionally.
- Let rest for 15 minutes before carving. Serve with seasonal vegetables and a glass of Domaine Tempier Cabassaou for a luxurious Provençal feast.
