La Migoua is made up of heterogeneous clay that varies in color between red, ochre, and blue. At 270 meters, it sits at the highest altitude of all the vineyards. La Migoua has the smallest amount of Mourvdre in the blend, with the highest percentage of Grenache of the three cuves.
All grapes are harvested by hand
After de-stemming, grapes are fermented with natural yeast and vinified for 2 to 3 weeks in stainless steel
After maceration is finished and must is pressed, the wine is moved to oak foudres for malolactic fermentation
Aged in oak foudres (25 to 50 hl) for 18 to 20 months
Bottled unfined and unfiltered
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When Lucie "Lulu" Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834, near Le Plan du Castellet, just outside the Mediterranean seaport village of Bandol. Tasting a pre-phylloxera bottle of Domaine Tempier Bandol (a wedding gift from his father-in-law) inspired Lucien to research the terroir of Bandol extensively. Up until that point, old vineyards planted with Mourvèdre had been systematically replanted to higher-yielding varietals. However, more research not only showed its historical roots to the area, but the grape proved to be more resistant to oxidation, producing wines with great aging potential. By 1941, with the assistance of neighboring vignerons, Lucien worked with the I.N.A.O. (Institut National des Appellations d'Origines) to establish Bandol as its own A.O.C. Needless to say, large-scale replanting of Mourvèdre ensued, and Bandol now requires a fifty percent minimum in all reds. Lucien will forever be celebrated as the Godfather of Bandol, but also as the man who revived Mourvèdre to its former glory. Raising deep and structured wines of such refinement and longevity has made Domaine Tempier truly a grand cru de Provence.