Domaine Baravéou Bandol Rosé 2024

If the name Jean-Philippe sounds familiar, it should. By day, he is the Chef de Culture at Domaine Tempier where he oversees the biodynamic farming of more than 60 hectares at one of Bandol’s most important estates. By passion (and sheer force of will), he is also the founder and winemaker behind Domaine Baravéou—his own painstakingly built project tucked into the hills of La Cadière-d’Azur.
 
Jean-Philippe’s path wasn’t inherited; it was earned. From working in the vines at age 12 to studying in Beaune, then landing—at just 19—as Director of Production at Château Vannières, he put in over a decade learning Provence from the ground up before Tempier came calling. And somehow, alongside that demanding role, he cleared forest by hand, rebuilt ancient terraces, replanted massale selections of Mourvèdre and Grenache, and began farming his own amphitheater of vines by horse and plow.
 
This striking rosé is the result.

Made from 85% Mourvèdre and 15% Grenache, destemmed and pressed directly after an 18-hour maceration, it pours a deep, saturated salmon—a visual cue that this is Bandol rosé in the serious, food-driven tradition. The profile will feel instantly familiar to fans of Tempier: wild Provençal herbs, citrus peel, and stone fruit layered over a savory core, with that signature saline, structural grip Mourvèdre brings to the finish. This is rosé with real structure—built for spring meals, long lunches, and a seat at the table.