Domaine Tempier Migoua 1.5L MAGNUM 2022

Domaine Tempier Migoua 1.5L MAGNUM is a powerful and expressive red wine from Bandol, Provence, France, predominantly made from Mourvèdre with Cinsault, Grenache, and Syrah. Sourced from high-altitude limestone and clay soils, this cuvée showcases aromas of dark berries, leather, and wild herbs. The palate is bold and structured with earthy spice, savoury depth, and firm tannins. The magnum format offers extended ageing potential and an impressive presence at the table.

*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, Structured
Grape Varietal: Mourvèdre, Cinsault, Grenache, Syrah
Tastes Like: Blackberry, dark cherry, garrigue herbs, leather, spice
Alcohol Percentage: 14.5%
Closure: Cork
Size: 1.5L Magnum
Appellation: AOC Bandol
Region: Provence, France
Terroir: Limestone and clay slopes with elevated exposure
Aging: Aged in large oak foudres for 18–20 months
Serving Temperature: 16–18°C – Best served at cellar temperature

Domaine Tempier is a historic wine estate located in the Bandol appellation of Provence. Founded in 1830 and brought to prominence by Léonie Tempier in 1885, the estate earned acclaim for its Mourvèdre-based reds. After overcoming the phylloxera crisis in the early 20th century, the domaine played a key role in the 1941 establishment of the Bandol AOC, requiring red wines to be composed of at least 50% Mourvèdre and aged for 18 months. Today, Domaine Tempier farms sustainably across three communes, producing four highly regarded cuvées, including the elegant and age-worthy Migoua.

Beef: Braised beef cheek or steak with wild mushroom sauce.
Lamb: Rosemary-crusted lamb rack or lamb and lentil stew.
Game: Grilled venison or duck with plum sauce.
Vegetarian: Stuffed eggplant or lentil bourguignon with root vegetables.

Roquefort: Intense and salty, complementing the wine's bold character.
Ossau-Iraty: Nutty and smooth, pairing well with earthy notes.
Tomme de Chèvre: Dry and herbal, echoing the wine's rustic nature.
Comté: Aged and firm, enhancing complexity and structure.

Agneau de Sept Heures (Seven-Hour Lamb)

Ingredients:

• 1.5kg lamb shoulder, bone-in
• 2 onions, chopped
• 2 carrots, sliced
• 4 garlic cloves, crushed
• 750mL dry white wine
• 1 bouquet garni (thyme, bay leaf, rosemary)
• 4 tbsp olive oil
• Salt and pepper, to taste
• 200g prunes (optional)

Instructions:

1. Preheat oven to 120°C. Season lamb with salt and pepper.
2. In a large Dutch oven, sear lamb in olive oil until browned on all sides. Remove and set aside.
3. Sauté onions, carrots, and garlic until soft. Return lamb to the pot and add white wine and herbs.
4. Cover tightly and cook in the oven for 7 hours until the meat is fall-off-the-bone tender.
5. Add prunes in the final hour for a sweet touch if desired. Serve with mashed potatoes or crusty bread and a glass of Domaine Tempier Migoua 1.5L MAGNUM.