This 1.5 hectare vineyard is a jewel. I've never seen anything like it. Jean-Philippe began by planting only rootstock and letting it grow wild for 3 years. He then began the back-breaking and meticulous work of grafting Mourvèdre cuttings (all from heritage vineyards in Bandol planted at least before 1970) directly onto the rootstocks. IN the field! (I've asked around. No one does this.) To boot, he and a horse do all the work. Baraveou is his home, as well as his evening and weekend job. He is now Tempier's chef de viticulture--he's in charge of all of their vineyards too! All of his production rests in 6 barrels plus one big Stockinger foudre, and made right inside the Tempier winery.