Domaine Tempier Lulu & Lucien 1.5L MAGNUM 2022

Domaine Tempier Lulu & Lucien 1.5L MAGNUM is a generous and expressive red wine from Bandol, Provence, France, blended from Grenache, Cinsault, and Carignan. This magnum format enhances the wine’s ageing potential and elegance. It opens with notes of ripe red fruits, herbs, and spice, supported by velvety tannins and vibrant acidity. An homage to Lulu and Lucien Peyraud, this cuvée celebrates the soul of Domaine Tempier with balance, tradition, and finesse.

*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: Medium to Full-bodied, Elegant
Grape Varietal: Grenache, Cinsault, Carignan
Tastes Like: Red cherry, plum, garrigue herbs, warm spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 1.5L Magnum
Appellation: AOC Bandol
Region: Provence, France
Terroir: Clay and limestone soils with Mediterranean influence
Aging: Aged in large oak foudres for up to 18 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Domaine Tempier is a benchmark estate in Bandol, Provence, and has been under the stewardship of the Peyraud family since 1936. The Lulu & Lucien cuvée honours the legacy of Lucien and Lulu Peyraud, whose passion helped shape the Bandol AOC. With a focus on organic farming and minimal intervention, this wine showcases the estate's heritage, elegance, and connection to place. The magnum format is ideal for special occasions and extended cellaring.

Beef: Slow-roasted brisket or grilled ribeye with thyme.
Lamb: Braised lamb shoulder or Provençal lamb stew.
Game: Roast quail or duck with cherry jus.
Vegetarian: Lentil and mushroom pie or grilled portobello with garlic butter.

Tomme de Provence: Herb-coated and rustic, echoing the wine's regional character.
Comté: Aged and nutty, enhancing the wine's savoury depth.
Manchego: Firm and balanced, complementing fruit and spice notes.
Blue Stilton: Bold and creamy, pairing well with the wine's structure.

Agneau aux Herbes de Provence (Herb-Crusted Lamb)

Ingredients:

• 1.5kg lamb leg or shoulder
• 4 garlic cloves, minced
• 2 tbsp herbes de Provence
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 lemon, juiced
• Fresh rosemary sprigs

Instructions:

1. Preheat oven to 200°C. Mix mustard, garlic, herbs, olive oil, lemon juice, salt, and pepper into a paste.
2. Rub the mixture all over the lamb and place it in a roasting pan with rosemary sprigs.
3. Roast for 1.5 to 2 hours, basting occasionally, until internal temperature reaches desired doneness.
4. Rest for 15 minutes before slicing.
5. Serve with roasted vegetables and a glass of Domaine Tempier Lulu & Lucien 1.5L MAGNUM for a traditional Provençal feast.