Domaine Tempier Tourtine 2022

Domaine Tempier Tourtine is a powerful and age-worthy red wine from Bandol, Provence, France, dominated by Mourvèdre with small amounts of Cinsault and Grenache. This cuvée reveals intense aromas of blackcurrant, black pepper, and dried herbs. The palate is dense and structured with firm tannins, ripe dark fruit, and a long, savoury finish. A wine of great depth and elegance, it exemplifies the strength and complexity of Bandol’s finest reds.

*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, Cellar-worthy
Grape Varietal: Mourvèdre, Cinsault, Grenache
Tastes Like: Blackcurrant, black pepper, dried herbs, leather
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Bandol
Region: Provence, France
Terroir: Limestone hillsides with maritime 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 legendary name in Bandol, Provence, with a history dating back to 1834 and stewardship by the Peyraud family since 1936. La Tourtine is one of the estate's iconic single-vineyard wines, grown on windswept limestone terraces overlooking the Mediterranean. With a high proportion of Mourvèdre, this wine showcases power, poise, and the estate's deep commitment to tradition and terroir. It is built for ageing and represents one of Bandol's benchmark expressions.

Beef: Braised beef ribs or ribeye with rosemary.
Lamb: Grilled lamb chops with garlic and thyme or lamb navarin.
Game: Venison with juniper berries or wild boar stew.
Vegetarian: Mushroom bourguignon or truffle risotto.

Beaufort: Aged and nutty, echoing the wine's intensity.
Tomme de Savoie: Rustic and savoury, matching the wine's earthy tones.
Roquefort: Bold and salty, standing up to the structure.
Pyrenees Sheep's Milk Cheese: Smooth and semi-firm, harmonising with the wine's depth.

Daube de Sanglier (Wild Boar Stew)

Ingredients:

• 1kg wild boar shoulder, cubed
• 2 carrots, sliced
• 2 onions, chopped
• 3 garlic cloves, crushed
• 750mL red wine (preferably Bandol)
• 2 tbsp tomato paste
• 1 orange zest strip
• 1 bouquet garni (thyme, bay leaf, rosemary)
• 3 tbsp olive oil
• Salt and pepper, to taste
• Black olives, optional

Instructions:

1. Marinate wild boar with wine, herbs, garlic, and orange zest overnight in the fridge.
2. Drain and sear meat in olive oil. Set aside.
3. Sauté vegetables, stir in tomato paste, then return meat and add marinade.
4. Simmer on low heat for 3–4 hours until the meat is fork-tender and sauce reduced.
5. Season with salt and pepper. Garnish with olives if desired.
6. Serve with rustic bread or polenta and a glass of Domaine Tempier Tourtine for a rich Provençal feast.