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Blackberry, black plum, and garrigue—those wild Provençal herbs—define the nose, with hints of black olive, leather, and cracked pepper emerging as it opens. The palate is structured yet refined, with firm but polished tannins that promise years...
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Close75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan
• 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
Blackberry, black plum, and garrigue—those wild Provençal herbs—define the nose, with hints of black olive, leather, and cracked pepper emerging as it opens. The palate is structured yet refined, with firm but polished tannins that promise years of evolution.
Provence’s leader in concentrated and age-worthy red wines, Bandol is home to the dense, deep and earthy Mourvèdre grape. Like Châteauneuf-du-Pape, Bandol produces characterful reds that, while approachable in their youth, are typically designed for the cellar.
Domaine Tempier is the undisputed benchmark for Bandol, crafting age-worthy, terroir-driven wines that capture the wild beauty of Provence. Lulu & Lucien, named for the estate’s legendary founders, is their classic Bandol Rouge, blending Mourvèdre with Grenache and Cinsault from the estate’s limestone-rich vineyards.
If there is one name that looms large in Bandol it is Lucie “Lulu” Peyraud. Lulu is the matriarch of Domaine Tempier and in many ways the entirety of Bandol as we know it. It was her, along with her now-deceased husband Lucien, who tirelessly worked to to grow the notoriety of their special Provençal wines.
Lulu, of course, is as much of a product of the Provençal landscape as the lavender and aromatic scrub that sprouts from it. Her whole life she used the ingredients that grew around her to make feasts of authentic home cooking to welcome visitors to the Domaine, including Alice Waters of famed Chez Panisse.
This is just one of the innumerable ways Lulu changed the food and wine world we know. Acclaimed food writer Richard Olney dedicated an entire book to her in 1994 entitled "Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard." Kermit Lynch, one of America’s most influential wine importers, considers Domaine Tempier a cornerstone of their portfolio and credits his strong friendship with Lulu as a bond that has fortified their success. Through her hospitality, passion, curiosity and genuine kindness she attracted culinary titans like moths to a flame and forever changed them.
Of course, it helps when the wine that flows from Lulu’s domaine is exceptional.
