2011 Bandol Migoua

The 2011 Bandol La Migoua, which has the most Grenache of any of the cuvees, comes from red and blue clay soils and the highest plots on the estate. Comprised of 50% Mourvedre, 26% Cinsault, 20% Grenache and the balance Syrah, it too shows the vintage character with forward, supple and polished aromas and flavors of sweet blackberry, currants, spice and underbrush all emerging from the glass. Medium-bodied, beautifully textured and with fine tannin on the finish, it will evolve at a faster rate than most vintages of this cuvee, yet still dish out gobs of pleasure over the coming decade 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 that’s beautifully documented in Kermit Lynch’s newsletters and book, Adventures on the Wine Route (an absolute must read for any wine lover). The family is still going strong today, yet the wines are now made by Daniel Ravier. At this tasting, all of the wines showed brilliantly and possessed a surprising level of polish and texture, with no rusticity or coarseness at all. In addition to the wines I was able to review here, they also produce a white (60% Clairette, 19% Bourboulenc, 18% Ugni Blanc and the balance Marsanne), and a very limited red, the Cabassaou (95% Mourvedre, 4% Syrah and a splash of Cinsault). Importer: Kermit Lynch Wine Merchant, Berkeley, CA; tel. (510) 524-1524

The 2011 Bandol La Migoua, which has the most Grenache of any of the cuvees, comes from red and blue clay soils and the highest plots on the estate. Comprised of 50% Mourvedre, 26% Cinsault, 20% Grenache and the balance Syrah, it too shows the vintage character with forward, supple and polished aromas and flavors of sweet blackberry, currants, spice and underbrush all emerging from the glass. Medium-bodied, beautifully textured and with fine tannin on the finish, it will evolve at a faster rate than most vintages of this cuvee, yet still dish out gobs of pleasure over the coming decade or more. Feb 2014, www.robertparker.com