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Blanc

Tempier, Blanc 2016

S/O

0 in stock

Notes

60% Clairette, 18% Ugni-blanc, 19% Bourboulenc and 3% Marsanne

Vines are about 20 years old.

Tasting notes:
'Yellow gold color with fine floral and fruity aromas. Served at around 12 degrees Celsius.' – Winemaker

Winemaker's comments:
White wine accounts for just 3% of Domaine Tempier’s total wine production. It is made from grapes grown on the estate’s finest vineyards which benefit from limited exposure to sunshine. This results in the grapes ripening slowly which allows the wine to mature with good balance after spending 8 to 10 months in oak casks. Blended from a mix of Clairette, Bourboulenc and Ugni Blanc varieties, the white develops strong mineral notes on a fresh palate with an attractive aroma of citrus fruits mingled with white blossom. For drinking within 6 to 8 years.

The terroir of Domaine Tempier is made up of several parcels with diverse expositions — one reason for the complexity of our wines. The white wine blend comprises 60% Clairette with a combination of Ugni blanc, Bourboulenc and a little Marsanne (3%). Traditionally our vines are goblet-trained, although some Cinsault and Grenache vines are spur-pruned in a Cordon de Royat trellis system for good fruit exposure and ventilation. Pruning takes place between December and February according to the phases of the moon. Six shoots are left per vine. Bud pruning begins at the end of April and is done by hand. The vines are trimmed to promote the fruit bearing shoots while excess shoots are removed in order to control the yield.

Viticulture:
Grapes are grown at two vineyards of the Domaine. Mix of clay and limestone. Traditionally tilled soil (both mechanically and by hand) without the use of herbicides. The vines are treated without any chemical fungicides. Yields are treated without any chemical fungicides. Yields are kept to 35/38 hectolitres per hectare to allow the grapes to reach their full potential. The grapes are manually harvested and carried in small bins (30kg). Clusters are hand-selected in the vineyard and in the cellar.

Vinification:
Crushed, destemmed, skin cold-macerated and then pressed. Once the malolactic fermentation is completed in small oak casks, the wine matures for 8 to 10 months.

60% Clairette, 18% Ugni-blanc, 19% Bourboulenc and 3% Marsanne

Vines are about 20 years old.

Tasting notes:
'Yellow gold color with fine floral and fruity aromas. Served at around 12 degrees Celsius.' – Winemaker

Winemaker's comments:
White wine accounts for just 3% of Domaine Tempier’s total wine production. It is made from grapes grown on the estate’s finest vineyards which benefit from limited exposure to sunshine. This results in the grapes ripening slowly which allows the wine to mature with good balance after spending 8 to 10 months in oak casks. Blended from a mix of Clairette, Bourboulenc and Ugni Blanc varieties, the white develops strong mineral notes on a fresh palate with an attractive aroma of citrus fruits mingled with white blossom. For drinking within 6 to 8 years.

The terroir of Domaine Tempier is made up of several parcels with diverse expositions — one reason for the complexity of our wines. The white wine blend comprises 60% Clairette with a combination of Ugni blanc, Bourboulenc and a little Marsanne (3%). Traditionally our vines are goblet-trained, although some Cinsault and Grenache vines are spur-pruned in a Cordon de Royat trellis system for good fruit exposure and ventilation. Pruning takes place between December and February according to the phases of the moon. Six shoots are left per vine. Bud pruning begins at the end of April and is done by hand. The vines are trimmed to promote the fruit bearing shoots while excess shoots are removed in order to control the yield.

Viticulture:
Grapes are grown at two vineyards of the Domaine. Mix of clay and limestone. Traditionally tilled soil (both mechanically and by hand) without the use of herbicides. The vines are treated without any chemical fungicides. Yields are treated without any chemical fungicides. Yields are kept to 35/38 hectolitres per hectare to allow the grapes to reach their full potential. The grapes are manually harvested and carried in small bins (30kg). Clusters are hand-selected in the vineyard and in the cellar.

Vinification:
Crushed, destemmed, skin cold-macerated and then pressed. Once the malolactic fermentation is completed in small oak casks, the wine matures for 8 to 10 months.

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Country

FR

Region

Bandol

Style

White

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