In the Tempier cellars—and in the Bandol appellation as a whole—white wine represents just 5% of the production. Vigneron Daniel Ravier crafts this Provençal rarity from Clairette, Ugni, Bourboulenc, Rolle, and Marsanne grown on terraced hillsides in a cooler corner of the AOC historically renowned for the quality of its Bandol blancs. These recently acquired vineyards now make up most of the blend, bringing a newfound energy to complement the sun-kissed fruit, while Daniel’s vinification in oak foudresaccentuates length, structure, and what the French call verticalité.
     Tempier’s blanc, with its delicate florals, subtle note of anise, and stony finish, tastes perfect alongside shellfish or grilled seafood. After a few years in your cellar, pair it with cheeses or serve it alone to appreciate what Daniel calls “honeyed and marine aromas” that develop with age.