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Cuvee Classique

Tempier, Cuvee Classique 2015

R435

48 in stock

Notes

75% Mourvèdre, 15% Grenache, 8% Cinsault and 2% Carignan

Tasting notes:
'A deep Ruby colour. Aromas of dark fruit. Intense smooth tannins. After 5 or 6 years of ageing, the wine will develop notes of leather, forest-floor and small red fruit.' – Winemaker

Winemaker's comments:
At Domaine Tempier grapes from our different vineyards are skillfully blended to create this wine, made up of between 70 and 75% Mourvedre (depending on the year) combined with Grenache, Cinsault and a hint (2%) of old Carignan. This fruity, well balanced wine can be enjoyed after 3 or 4 years, but develops extremely pleasant tertiary aromas (leather, animal and undergrowth) with further ageing. The wine’s balance gives it an ageing potential of 15 years or more.

The Cuvée Classique blend combines grapes from the estate’s different terroirs. In the area known as ‘Le Petit Moulin de la Cadière’, named after its windmill, the vines grow on south-facing terraces stretching out over hilly terrain. The soil in this part of the vineyard is characterised by the presence of fossilised seashells (85 million year old bivalve molluscs). Clay is found to varying depths throughout the estate’s soil and, although the clay is quite dense, alluvial layers comprised of silt-sand sediment deposits are also present. One might think these looser layers in the soil would have little influence on the wine, but in fact they provide excellent drainage which helps to produce very refined wines.

Viticulture:
Soil is a mix of clay and limestone – Grapes grown at various vineyards of the Domaine. Traditionally tilled soil (both mechanically and by hand) without the use of herbicides. The vines 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 harvested by hand and carried in small bins (30 kg). Clusters are hand-selected in the vineyard and in the cellar.

Vinification:
After destemming, the grapes are traditionally fermented with natural yeast; vinified for 2 or 3 weeks in temperature-controlled stainless steel or concrete vats. Once pressed, the wine is put in large oak casks (25 to 75hl) to complete malolactic fermentation and to mature for 18 to 20 months. Bottled without fining nor filtering.

75% Mourvèdre, 15% Grenache, 8% Cinsault and 2% Carignan

Tasting notes:
'A deep Ruby colour. Aromas of dark fruit. Intense smooth tannins. After 5 or 6 years of ageing, the wine will develop notes of leather, forest-floor and small red fruit.' – Winemaker

Winemaker's comments:
At Domaine Tempier grapes from our different vineyards are skillfully blended to create this wine, made up of between 70 and 75% Mourvedre (depending on the year) combined with Grenache, Cinsault and a hint (2%) of old Carignan. This fruity, well balanced wine can be enjoyed after 3 or 4 years, but develops extremely pleasant tertiary aromas (leather, animal and undergrowth) with further ageing. The wine’s balance gives it an ageing potential of 15 years or more.

The Cuvée Classique blend combines grapes from the estate’s different terroirs. In the area known as ‘Le Petit Moulin de la Cadière’, named after its windmill, the vines grow on south-facing terraces stretching out over hilly terrain. The soil in this part of the vineyard is characterised by the presence of fossilised seashells (85 million year old bivalve molluscs). Clay is found to varying depths throughout the estate’s soil and, although the clay is quite dense, alluvial layers comprised of silt-sand sediment deposits are also present. One might think these looser layers in the soil would have little influence on the wine, but in fact they provide excellent drainage which helps to produce very refined wines.

Viticulture:
Soil is a mix of clay and limestone – Grapes grown at various vineyards of the Domaine. Traditionally tilled soil (both mechanically and by hand) without the use of herbicides. The vines 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 harvested by hand and carried in small bins (30 kg). Clusters are hand-selected in the vineyard and in the cellar.

Vinification:
After destemming, the grapes are traditionally fermented with natural yeast; vinified for 2 or 3 weeks in temperature-controlled stainless steel or concrete vats. Once pressed, the wine is put in large oak casks (25 to 75hl) to complete malolactic fermentation and to mature for 18 to 20 months. Bottled without fining nor filtering.

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Country

FR

Region

Bandol

Style

Red

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