Larger scaled and textured and ripe, the Tempier Bandol La Tourtine is always a rough blend of 80% Mourvedre, 10% Grenache and 10% Cinsault. Possibly the wine of the vintage, it offers up blockbuster notes of black raspberry, currants, licorice and ground Provencal herbs to go with a medium to full-bodied, layered feel on the palate. Made in a forward, delicious (if not hedonistic) style, with loads of texture and a big finish, it too can be enjoyed anytime over the coming 15 years or more.
One of the leading domaines in Bandol, Domaine Tempier is, without a doubt, the most visible producer from the appellation in the U.S. marketplace today. I think this is well-deserved (and a good thing for Bandol), as the wines are at the top of the hierarchy in terms of quality. The estate has been in the Peyraud family for generations and has a long, storied history. The family is still going strong today, yet the wines are now made by Daniel Ravier.