Tempier is best known for a rosé, but the domaine was replanted to make reds that age. From 1943 the Peyrauds put Mourvèdre, a late-ripening grape that resists oxidation, back into a mosaic of plots around Le Plan du Castellet that now totals about 60 hectares. The soils are all clay-limestone, from Santonian sandstone and marl to Triassic limestone and dolomite, under hard sun, sea air and the mistral.
Each single-vineyard red tracks one site. La Tourtine is 5.5 hectares on a south-facing upper slope below the village of Le Castellet: deep sandstone and marl 85 to 90 million years old, heavy in clay with some gypsum, very windy and very sunny. Cabassaou is 1.5 hectares of terraced restanques just below it, sheltered from the mistral and so hot that its Provençal name means "it hits hard." La Migoua sits at roughly 270 to 300 meters on the Beausset-Vieux massif, where a thrust fault overturned the strata and exposed Triassic clay-limestone. La Laidière, 18 cooler east-facing hectares bought back in 2016, feeds mainly the white and the rosé.
