At the source, you can smell the garrigue and in fact walk into a field and pick some rosemary or thyme for your aperitif. The abundance of wild herbs in the terroir adds something to the wine–a certain “je ne sais quoi”–which is why it pairs so well with regional cuisine.
The estate has been in the Tempier family since 1834, and the Tempiers and Peyrauds have always lived by the seasons. From their famous rose served with bourride or bouillabaise in summer to a Bandol red with a roasted leg of lamb in the cooler months, Domaine Tempier is in perfect harmony with nature.
Until you can get there in person, you can buy the wine through Kermit Lynch Wine Merchant:
Truc (Tip): Lulu Peyraud, who inherited the domaine when she married, shares her recipes in Lulu’s Provencal Table: The Exuberant Food and Wine from Domaine Tempier Vineyard, by Richard Olney.