1993 Domaine Tempier Bandol

Community Tasting Notes (5) Avg Score: 89.7 points

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  9/24/2020 - surfnturf Likes this wine: 91 Points

  Opened 9/20/20. Holding on nicely but definitely not worth any more waiting. Very smooth palate with only light tannin and acidity left after extended aging. Still very elegant and balanced with a good mix of drying red fruits, soft notes of garrigue and just a touch of brown sugary aged feel. Notable that the cork was in fantastic condition and looked better than corks I've pulled from <5 year old bottles, little up-cork seepage and compete integrity with a firm feel.

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  8/25/2018 - JonnyG Likes this wine: 92 Points

  Some excessive barnyard notes blew off quickly, no decant needed. A fascinating wine, but not as rewarding as I would have liked. Savory forest floor, leather and meat juice notes, lighter bodied than I'd have expected. Medium finish.

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  12/1/2012 - lockestep wrote: 86 Points

  Fill was mid-neck, cork perfect. Bottle had been purchased in late 90s at retail and not moved since. Nose flat with a whiff of vinegar on opening,this blew off after half an hour. Very nice mouthfeel, flavors faded. Tannins completely resolved, finishes with a touch of heat. Waited about 5 years too long on this.

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  8/7/2011 - prof b Likes this wine:

  Can't top Rajiv's description but my bottle wasn't so oxidized. Wonderful wine even though it was beyond its life.

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  12/21/2008 - RajivAyyangar wrote: flawed

  "It's actually illegal to talk about Bandol without mentioning Domaine Tempier"
  -Gary V., WLTV
  
  Family owned since 1834, Tempier has always produced good wine, winning gold medals as early as 1885. However it was Lucien Peyraud who, from 1943 to 1980, established Tempier as a leader in Bandol. The influential importer Kermit Lynch championed these wines, and now they are increasingly well-known amongst wine lovers as serious, complex, Mourvedre-dominated bottlings.
  
  I was fortunate enough to drink this wine at a friend's dinner, paired superbly with roast beef, Yorkshire pudding, and roasted brussel sprouts.
  
  1993 Domaine Tempier Bandol
  
  Light-to-medium red in the glass, with significant sediment, this wine had a somewhat tired nose that nevertheless offered up hints of leather, milk chocolate, meat, earth, and slight brettanomyces presence. After an hour or so in the decanter a whiff of dried currant emerged, but there was also some green stemminess, fertilizer, and subtle oxidative presence. In the mouth it was mellow, flavorful, and satiny. Medium body, excellent acidity integrated with savoriness, very soft, barely perceptible tannins. It was neither rustic nor noble, neither humble nor elegant. I found it both interesting and delicious. I won't score it due to the clear oxidative presence, but I enjoyed this wine very much.
  
  It evoked an image of an aged artisan - someone with a long life, at the top of his craft, but not noble or a peasant. It was a well-made wine, not transcendental.

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