2016 Domaine Tempier Cuvee La Migoua Bandol

The Bandol La Migoua contains relatively the most Grenache of all domaine Tempier cuvees. The vineyard is 6 hectares in size and consists of a clay-containing lime soil. The sticks are on average 40 years old and are at an altitude of 270 m. The La Migoua is a blend that consists of 51% Mourvèdre, 17% Grenache, 28% Cinsault and 4% Syrah. Like all Tempiers, this is a distinctive wine. In the glass color is cherry red with a red brick border. In the nose, the La Migoua has smooth and polished aromas with notes of blackberries, berries, herbs, sandalwood and roses. Very refined and spectacular. The wine is medium-bodied with beautifully woven refined tannins. Tender and powerful at the same time. This wine can easily mature some spikes, making the tannins even more intertwined.

Vinification: All the red wines at Domaine Tempiers are vinified in the same way: complete removal of the stems and fermentation under controlled temperature on stainless steel. The grape cake remains intact (so no pigeage, ie breaking the grape cake). Once a day the juice or wine in the making is sprinkled over the grape cake for an optimal extraction. The duration of the soaking process varies depending on the origin of the grapes, in order to retain what the stick gives us. Then the lactic acid fermentation and an upbringing for 18 to 20 months on oak feeds of 25-75 hl.