Domaine Tempier Cabassaou 2022

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.

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

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.

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.

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.

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:

1. Preheat oven to 200°C. Cut small slits in the lamb and insert garlic slices.
2. Rub lamb with olive oil, herbes de Provence, salt, pepper, and lemon juice. Place rosemary sprigs on top.
3. Set in a roasting dish and pour in white wine.
4. Roast for 20 minutes, then reduce temperature to 180°C and continue cooking for 1.5 hours, basting occasionally.
5. Let rest for 15 minutes before carving. Serve with seasonal vegetables and a glass of Domaine Tempier Cabassaou for a luxurious Provençal feast.