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Rose

Tempier, Rose 2016

S/O

0 in stock

Notes

50% Mourvedre, 28% Grenache, 20% Cinsault and 2% Carignan

Tasting notes:
'Limpid orange-pink. Vibrant, mineral-accented cherry pit, peach, raspberry and melon scents, along with building orange pith and floral nuances. Stains the palate with incisive red berry, citrus fruit and lavender flavors that deftly blend depth and liveliness. Shows superb tension and intense mineral character on the strikingly long finish, which leaves bitter quinine and blood orange notes behind.' – Josh Raynolds, Vinous.com, 94/100

'More orange-pink colour than most of the rosés in this ghostly pale Lea & Sandeman line-up – although you'd hardly call it 'deep'. Almost a relief to have a relatively fat juicy nose compared with all those wan Provences. Little bit of satsuma, bit of pomegranate, hint of spice. Definitely spicy on the palate! Wow – such a difference. You can feel the body and alcohol. Real oomph. Begging for food! Bold. Almost meaty. Lots in the mid palate and lovely chewy structure, but dry and elegant and confident.' – Tamlyn Currin, JancisRobinson.com, 17/20

'This has a lovely balance of zip and richness, with peach, mango and blood orange notes, lifted by bright savory and rosemary accents. Shows a stony edge on the finish.' – Wine Spectator, 90/100

'Crystal clear with salmon pink color that goes well with many kinds of food especially provençal food. Served at around 11 Degrees Celsius.' – Winemaker

Winemaker's comments:
The grapes used to make our rosé come from selected parcels where the vines are on average 20 years old. The yields are low, which explains the intense concentration and distinct expression of each varietal in this wine. The presence of Mourvedre gives this wine its strong character, balance and complexity. An intense fruit and floral nose make this an attractive rosé.The palate is rounded and full with fruity aromas of peach and pomegranate, followed by delicate spice notes and a pleasant freshness created by acidic balance.

The grapes are harvested by hand. In the ripening process, we aim for a hint of freshness with some acidity and slightly less alcohol than for the red wines. The harvest takes place over a one-month period from the last week of August onwards. Harvested into 30kg crates – grape selection takes place in the vineyard and in the chai (winery). After full destemming the grapes are pressed to obtain their juice and cold maceration is performed to extract the fruit aromas and achieve the desired pale colour. Vat bleeding techniques are rarely used. The wine is then vinified by the traditional method used for making white wine, with careful temperature control. The rosé is stored in concrete vats for 8 months before bottling.

Viticulture:
Grapes grown at various vineyards of the Domaine with more or less sun exposure. 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. 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:
By pressing: directly or after skin cold maceration (12 Degrees Celsius) or by saignées (between 5 and 10%).

50% Mourvedre, 28% Grenache, 20% Cinsault and 2% Carignan

Tasting notes:
'Limpid orange-pink. Vibrant, mineral-accented cherry pit, peach, raspberry and melon scents, along with building orange pith and floral nuances. Stains the palate with incisive red berry, citrus fruit and lavender flavors that deftly blend depth and liveliness. Shows superb tension and intense mineral character on the strikingly long finish, which leaves bitter quinine and blood orange notes behind.' – Josh Raynolds, Vinous.com, 94/100

'More orange-pink colour than most of the rosés in this ghostly pale Lea & Sandeman line-up – although you'd hardly call it 'deep'. Almost a relief to have a relatively fat juicy nose compared with all those wan Provences. Little bit of satsuma, bit of pomegranate, hint of spice. Definitely spicy on the palate! Wow – such a difference. You can feel the body and alcohol. Real oomph. Begging for food! Bold. Almost meaty. Lots in the mid palate and lovely chewy structure, but dry and elegant and confident.' – Tamlyn Currin, JancisRobinson.com, 17/20

'This has a lovely balance of zip and richness, with peach, mango and blood orange notes, lifted by bright savory and rosemary accents. Shows a stony edge on the finish.' – Wine Spectator, 90/100

'Crystal clear with salmon pink color that goes well with many kinds of food especially provençal food. Served at around 11 Degrees Celsius.' – Winemaker

Winemaker's comments:
The grapes used to make our rosé come from selected parcels where the vines are on average 20 years old. The yields are low, which explains the intense concentration and distinct expression of each varietal in this wine. The presence of Mourvedre gives this wine its strong character, balance and complexity. An intense fruit and floral nose make this an attractive rosé.The palate is rounded and full with fruity aromas of peach and pomegranate, followed by delicate spice notes and a pleasant freshness created by acidic balance.

The grapes are harvested by hand. In the ripening process, we aim for a hint of freshness with some acidity and slightly less alcohol than for the red wines. The harvest takes place over a one-month period from the last week of August onwards. Harvested into 30kg crates – grape selection takes place in the vineyard and in the chai (winery). After full destemming the grapes are pressed to obtain their juice and cold maceration is performed to extract the fruit aromas and achieve the desired pale colour. Vat bleeding techniques are rarely used. The wine is then vinified by the traditional method used for making white wine, with careful temperature control. The rosé is stored in concrete vats for 8 months before bottling.

Viticulture:
Grapes grown at various vineyards of the Domaine with more or less sun exposure. 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. 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:
By pressing: directly or after skin cold maceration (12 Degrees Celsius) or by saignées (between 5 and 10%).

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Vinous 94

Country

FR

Region

Bandol

Style

Rose

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