2009 Domaine Tempier Bandol Cuvee Cabassaou

Year: 2009
Appellation: Bandol
Country: France
Red Wine
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"Talk about on-the-spot reporting—I just left Domaine Tempier after tasting their recently bottled 2009s.

Most 2009 French reds leap out of the glass as if they can’t wait to be drunk. Tempier’s reds have two identities. The first impression—they seem closed, reticent aromatically with a lovely, balanced palate that stains the taste buds. Then after some breathing time, the noses start to stretch and yawn (yes, a nose that yawns) and wake up. Are they closed down aromatically after the bottling, which often happens, or will they be slow to develop into what I am sure will be masterpieces? Oh yes, that much is certain, and it doesn’t take a wine expert to figure it out. The beauty of them is obvious.

Can a wine be immensely flavored? If that works, La Tourtine 2009 is exactly that. The texture is heavenly—the thickest, richest, friendliest texture of any Tourtine so far.

With this beauty, fans of La Migoua will have mouthfuls of Migoua-ness to play with. Broadly textured, penetrating, loaded with classic Migoua flavors, a bottle will live as long as you want it to—I have one here from the tasting that won’t last longer than tonight. It’ll go with a rabbit that grew up wild, dining on Bandol grape leaves.

Strangely, Cabassaou, the pure old-vines Mourvèdre, is more open than the others. The fruit is amazing, hard to believe. Raspberry and strawberry seemed to flitter all over my tongue. This is my personal favorite Cabassaou, ever." (Kermit)

Winery Notes:
Mourvèdre (80%), Grenache (10%), Cinsault (10%) Vines are about 40 years old.

6,5 ha located on a south-facing hillside in the village of Le Castellet. Mix of clay and limestone from SANTONIEN era ( 100 million years).

Traditionally tilled soil in terraces (both mechanically and by hand) without the use of herbicides. The vines are treated with a minimum of chemical fungicides. Yields are kept to 30/35 hectolitres per hectare to allow the grapes to reach their full potential.

The grapes are manually harvested and carried in small bins (30 kg). Clusters are hand- selected in the vineyard and in the cellar.

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.

Good concentration and minerality. A with character that will age for decades.