Domaine Tempier Lulu & Lucien 2022

Domaine Tempier Lulu & Lucien is a vibrant and characterful red wine from Bandol, Provence, France, made from Grenache, Cinsault, and Carignan. It offers a compelling bouquet of dark cherries, black olives, and Provençal herbs. On the palate, the wine is juicy and balanced with velvety tannins, vibrant acidity, and a touch of earthy spice. A versatile expression of Bandol’s traditional varietals, crafted with care and heritage.

*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, Savoury
Grape Varietal: Grenache, Cinsault, Carignan
Tastes Like: Dark cherries, black olive, wild herbs, earthy spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: AOC Bandol
Region: Provence, France
Terroir: Clay-limestone soils influenced by the Mediterranean
Aging: Aged in large oak foudres for up to 18 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Domaine Tempier is one of the most iconic estates in Bandol, managed by the Peyraud family since 1936. Revered for its deep-rooted connection to tradition and terroir, the domaine is a benchmark for Bandol wines. The Lulu & Lucien cuvée pays homage to the family's legacy, honouring Lulu and Lucien Peyraud, who were instrumental in shaping the Bandol AOC. The wine is made using traditional techniques and organic practices, reflecting purity, elegance, and Mediterranean soul.

Beef: Chargrilled steak with rosemary or slow-cooked beef stew.
Lamb: Roast lamb with thyme or lamb burgers with garlic yoghurt.
Game: Duck breast with cherry glaze or rabbit with olives.
Vegetarian: Grilled portobello mushrooms or lentil shepherd's pie.

Tommes: Rustic and earthy, matching the wine's herbal notes.
Mimolette: Aged and nutty, enhancing the wine's structure.
Comté: Firm and complex, ideal with savoury reds.
Chevre: Dry goat cheese, offering contrast to the wine's fruitiness.

Pieds et Paquets (Stuffed Tripe Rolls)

Ingredients:

• 600g lamb tripe, cleaned and cut into strips
• 200g lamb's feet, cleaned
• 100g pancetta, diced
• 2 garlic cloves, minced
• 1 onion, chopped
• 1 carrot, diced
• 400g crushed tomatoes
• 200mL white wine
• 1 bouquet garni (thyme, bay leaf, parsley)
• Olive oil, salt, and pepper

Instructions:

1. Sauté pancetta, garlic, and onion in olive oil until fragrant. Let cool slightly.
2. Place a spoonful of the mixture on each tripe strip, roll up, and secure with toothpicks.
3. In a large pot, layer the tripe rolls and lamb's feet. Add carrot, tomatoes, white wine, and bouquet garni.
4. Season and simmer gently for 5–6 hours until tender.
5. Serve warm with crusty bread and a glass of Domaine Tempier Lulu & Lucien for a truly Provençal meal.