There was a bit of a stylistic sea-change at Domaine Tempier when François and Jean-Pierre Peyraud retired in 2000, handing the reins over to Daniel Ravier. Although he continues to stick to traditional winemaking methods and to a more-than-just obeisance to terroir, Ravier almost immediately replaced cooperage and anything else that might harbor little beasties that might result in wines that could be considered less-than hygienic. 1999 and 2000 were the last of the old-school wines, and the differences before and after are noticeable.
Domaine Tempier produces a basic Bandol along with several special cuvée bottlings based on specific vineyards on the property. In general, La Migoua tends to be softer and more accessible younger than La Tourtine, which itself is a little more approachable young than Cabassaou (from a subsection of Tourtine). I haven't had the 1999 Tourtine in quite awhile, but this 1999 La Migoua was shining this time around. Lots of brett though, so if you like your wines squeaky clean, you'd have gone running for the barn door when the cork came out of this bottle. It had the full-on wooly and metallic funkiness that one associates with brettanomyces but I sure did like it anyway. There was such a depth of complexity to it that these "flaws" became part of the whole wine. It particularly came together alongside a plate of Spaghetti Carbonara (exceptional recipe here) made with free range eggs and Neuske's bacon. The wine bridged the gap between the flavors (don't forget about the Parmesan and Reggiano cheeses)
La Migoua is comprised of about 65% Mourvèdre, with most of the rest being Grenache. However, there's a good chunk of Cinsault planted in the south-facing side of the vineyard in a section known as "La Louffe". In 1987 and 1988 there was a Cuvée Speciale produced under the "La Louffe" designation but it was decided that the Migoua bottling suffered from the loss of that fruit and the La Louffe bottling was discontinued. Subsequent vintages of Migoua since Daniel took over the winemaking are even more lush than the Peyraud-era wines; they have the same tautness underlying the fruit, but although the new wines have the same aging potential as those of the previous regime, they aren't quite as earthy and animalistic. Where the pre-2000 vintage wines virtually demand a couple of decades in the cellar to achieve anything close to maturity, more recent vintages are plenty enjoyable after 5-10 years in the cellar. I enjoy both styles but am very anxious to see how the Ravier wines do after 20+ years in the cellar. I think they'll be just fine - Ravier has turned out to be the perfect steward for the Tempier/Peyraud legacy.