When Lucie “Lulu” Tempier married Lucien Peyraud in 1936, her father gave them Domaine Tempier, an active farm that had been in the family since 1834. Together they developed the wine growing estate as well as the region itself by helping establish it as its own A.O.C. in 1941. All the grapes are hand harvested, de-stemmed, and fermented using native yeast for 2-3 week on stainless steel. The wine is then aged for 18-20 months using foudres before being bottled unfined and unfiltered.  These wines are dark and brooding, exuding notes of plum, wild berries, perfumed violets & palo santo.

Pairing: Steak dinner, braised Lamb 

Grapes: 75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan

Soil: Clay, Limestone

Viticulture: Practicing Organic