Tempier

The story of Domaine Tempier begins in the early 20th century, though its roots go back further. In the 1880s, vineyards were devastated by phylloxera. Lucie Tempier’s great-grandmother Léonie reestablished them on resistant rootstock and built a modern cellar. In 1936, Lucie married Lucien Peyraud. Having trained at prestigious estates, Lucien joined Lucie at Domaine Tempier in 1940. They helped establish the Bandol Appellation in 1941, overcoming wartime hardship.

By 1943, Tempier bottled their first rosé wine and in 1951, released its inaugural red. Bandol’s reputation grew steadily as Lucien championed Mourvèdre—the heart and signature of Bandol reds. The couple launched single-vineyard bottlings like La Tourtine, La Migoua, and Cabassaou through the 1960s. Bandol was finally acknowledged for ageing potential alongside Burgundy, Bordeaux, and the Rhône Valley. Since then, Domaine Tempier became synonymous with French finesse, rural hospitality, and artistic flair. Today, the estate thrives under Lucie and Lucien’s descendants and stands on the brink of full biodynamic certification.

Bandol AOC & Domaine Tempier

Bandol is a small but impressive AOC along France’s Mediterranean coast, surrounded by the Dentelles de Montmirail hills. These limestone and clay slopes store heat and support terraced vineyards, benefiting from the cooling mistral winds. As the home to Mourvèdre, Bandol produces powerful, age-worthy wines with deep structure and dynamic fruit. Domaine Tempier is not just a producer but also a regional benchmark. Lucien Peyraud spearheaded the Bandol AOC in 1941, and since then, Domaine Tempier has driven quality, vineyard expansion, and public awareness. The estate’s unwavering focus on Mourvèdre and mature terroir-driven reds helped cement Bandol’s reputation for longevity and expression.

Viticulture

Tempier farms around 30 hectares with manual diligence. Jean-Philippe and a dedicated team combine traditional and modern techniques to care for the vines. They prune and harvest by hand, often aligning with lunar cycles. Sheep graze between rows to manage weeds, while biodiversity thrives such as worms, ladybirds, springtails and home-brewed herbal teas, along with sulphur and Bordeaux mix, protect vines.

Mechanical ploughing, grassing, and fertilisation help stabilise soils. Manual labour and low intervention foster healthy, living terroir. Through these methods, Domaine Tempier nurtures vibrant fruit and a sense of place in every bottle.

In the Cellar

Under the guidance of cellar master Jennifer and her team, vintage precision begins early. Grapes arrive in bins, are hand-sorted, destemmed, and lightly crushed. Vinification follows with care, the reds macerate with gentle extraction to preserve structure and elegance, while the whites and rosés are pressed cleanly.

All wines age underground in a peaceful cellar in barrels of varying ages to add texture. This cellar fosters slow maturation, yielding linen-smooth, layered wines. All bottling is done on-site, upholding quality and traceability.

Looking to the Future

Now run by family and a tight-knit team, Domaine Tempier continues to evolve. They’re embracing sustainable processes and moving toward full biodynamic certification, a natural progression of their ecological ethos. With deep respect for Bandol’s limestone-clay terraces, the sea breeze, and local ecosystem, the domaine balances tradition with responsible renewal.