Tempier Bandol Rouge Migoua Magnum 2019
Scents of raspberry sherbet and garrigue mark the nose of the 2019 Bandol la Migoua, a blend of approximately 55% Mourvèdre, 25% Cinsault, 15% Grenache and 5% Syrah. It's medium to full-bodied, concentrated and supple, framed by tannins that grow in intensity on the long finish, culminating in a potent but ripe dustiness. It's a terrific effort that should age two decades or more.
95 points - The Wine Advocate Organic
Covering 60 hectares and sprawling across five villages, this famous, family-owned estate needs little introduction. The vineyards are certified organic, and biodynamic principles are also employed, albeit without certification. I included the 2021 Bandol Rose in my rosé coverage last summer, so this write-up focuses on the estate's other wines, including a few back vintages to give readers an idea of how these wines might evolve. With a high proportion of old-vine Mourvèdre, the wines are typically long-lived, with the 2011 Touraine and 2004 Cabassaou drinking beautifully at the moment but with plenty of life still ahead. A reference point in the appellation.
Producer Note: Located on the Beausset Vieux hillside, at an altitude of 300 meters, La Migoua consists of scattered parcels circled by wild scrubland. An extraordinary geological accident formed very complex soil. A sheet of rock was added to a geological reversal with older underground rock layers of limestone, dolomite and dedo-lomite. The rugged relief provides different exposure to the sun (east, west and south), generally less affected by the Mistral, a strong north-westerly wind. The select La Migoua cuvée expresses all the specificity of this 11-hectare site.
Mourvèdre (55%), completed with Cinsault (~ 25%) and Grenache (~ 15%) and Syrah.
Average age of the vines: 40 years. Clusters are hand-selected in the vineyard and in the cellar; de-stemmed, crushed and put into concrete vats for 3 to 4 week to ferment thanks to indigenous yeasts. Aged in large oak casks for 18 months minimum before bottling.
