The 2010 Domaine Tempier Bandol Cabassaou is a highly acclaimed red wine, showcasing the singular longevity and power of Mourvèdre from one of Bandol's most revered estates. Domaine Tempier is universally acknowledged as the undisputed spiritual heart of Bandol, with Lucien Peyraud and his wife Lulu championing the official recognition of the Bandol appellation in the 1940s. The Cabassaou cuvée comes from a tiny, south-facing plot of 50-year-old vines in a sheltered amphitheater with deep limestone soils, resulting in superb, opulent, and complex wines. The 2010 harvest delivered remarkable aromatic lift, fine-grained tannins, and vibrant natural freshness. 【A collector's masterpiece highlighting the singular longevity of Mourvèdre】 Tasting notes for the 2010 Cabassaou describe a very dense, tight wine, typically Mourvèdre, with an exceptional aging potential. It opens with deep aromas of ripe blackberry, dark plum, black olive, wild thyme, and smoked meats. Nuanced notes of licorice root, dark chocolate, and iron-rich minerality develop with decanting. The palate features a pure, solid core of kirsch and blackberry pâte de fruit, studded with rosemary and bitter notes. Dense, velvety tannins wrap around a deeply concentrated core of savory dark fruits, with lots of character and a sense of ripe Mourvèdre. The finish lingers with profound length, warming spice, and noble rustic poise. Winemaker Daniel Ravier suggests drinking his Bandol five to ten years after bottling, when the wines retain youthful power and fruit but begin to develop tertiary aromas of lavender and thyme. Many tasters agree it's still a baby, with huge structure despite 12 years of age. Serving Advice: Given its age and robust structure, this wine benefits greatly from proper preparation. Stand the bottle upright for at least 24-48 hours before serving to allow any sediment to settle. Decanting for 2-3 hours is highly recommended to allow the wine to breathe and fully express its complex aromas and flavors. Be gentle with the cork, as older corks can be delicate. Serve at a temperature of 16-18°C (60-64°F) to best appreciate its nuances. 🍴 Food Pairing: This bold and structured red wine is an excellent match for grilled beef, lamb, aged cheese, poultry, pork, veal, barbecued grilled meats, and smoked pulled pork. Its intensity and concentration also make it suitable for ratatouille and roast chicken. 🥂 Event Fit: Ideal for a sophisticated dinner, a special occasion celebrating fine red wines, or as a centerpiece for a tasting focused on age-worthy Mourvèdre. Its reputation and aging potential make it a prized bottle for collectors and enthusiasts.