Cuvée Cabassaou

This dense rosé red wine from Provence (France) is a beautiful blend of Mourvèdre, Syrah, and Cinsault. It packs a punch with aromas of cherries and sweet spice leading to toasty notes on the palate. Cuvée Cabassaou from Domaine Tempier is a rich rosé that can be paired with intensely flavored poultry dishes or a pork roast. Available for deliveries within Metro Manila. 

Grape Variety / Blend: mourvedre, syrah, cinsault
Winery / Estate: Domaine Tempier

This dense rosé red wine from Provence (France) in Domaine Tempier packs a punch. It has aromas of cherries and sweet spice with some toasty notes on the palate. This is one rosé you can drink with more intensely flavored poultry dishes and even some pork roast.

  • Product-Type
  • Type
  • Price Point
  • Style
  • Vintage
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Country
  • Region
  • Estate
  • Appellation
  • Fermentation
  • Wine-Making Process

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Product-Type: Wine
Type: red
Price Point: 2,001 and above
Style: Ripe
Vintage: 2012 2013
Blend/Grape Variety: cinsault mourvedre syrah
Volume: 750 ml
Alcohol: 14.50%
Country: France
Region: Provence
Estate: Domaine Tempier
Appellation: AOC Bandol
Fermentation: Natural
Wine-Making Process: Organic


Provence, France: Domaine Tempier

The terroirs of Tempier domain are various and complex and form a patchwork of plots with geological diversity soils spreading on over a 60 hectare area. The domain has diversified topologies and exposures as well as old vines. La Bastide au Plan du Castellet, la Migoua, la Tourtine, Cabassaou… Each terroir is watched and worked with care so as to release its whole personality through four great cuvées.

Domaine Tempier has always been respectful and faithful to mother nature. The entire farming process is aligned to the rhythm of the seasons and the lunar calendar. This fidelity to the pioneering spirit is kept alive today both in the vineyards and in the cellar.

Domaine Tempier has always worked according to biological methods because we believe that’s how it should be.We’ve always attached the utmost importance to the terroir and we believe the best way to prove it our respect is to use organic techniques. To overcome questions, the certification process has been launched.