France

Cabernet Sauvignon

Merlot

Cabernet Franc

Ch. Tertre Roteboeuf

Chateau Tertre Roteboeuf Saint-Emilion Grand Cru

Bordeaux

Saint-Emilion Grand Cru

Deep garnet-purple colored. Needs a little swirling and coaxing to bring out notes of red currant jelly, kirsch, and fresh blackberries, leading to hints of sassafras, underbrush, and cinnamon stick. The medium-bodied palate is dense with ripe black and red berry flavors, supported by fine-grained tannins and seamless freshness, finishing long and opulent. Nice!

by Lisa Perrotti-Brown MW

Deep ruby red, this has profound ink, damson and liqourice notes on the aromatics and opening, good grip and tension, only slowly opening to show its gourmet side, with cassis and raspberry pureee. Smoked sandalwood, incense and cherry pit add further layers, but this needs time to build. Harvesting first five days of October. 

Inside Bordeaux

The juice, the salinity, the plump fruits and the pleasure bursting out of this glass are off the scale. Expect waves of fleshy red cherry, raspberry, squid ink, tar and smoked grilled caramel, tannins full of sinew. All picked in one day, Henri Mitjavile winemaker alongside his father François Mitjavile. 100% new oak for ageing.

Tykke plommer, bjørnebær, lekker «tertre spice», kakao, sjokolade, saftig lakris. 

Konsentrasjon ut av en egen verden.

Tyktflytende nærmest. Konsentrerte plommer, og bjørnebær, lakris, samt nydelig spice. 

97-98p.

Expert

One of my best scoring wines En Primeur, and absolutely delivering now in bottle. Juicy damson and cassis fruits, drawn out tannins that are fine but with grip, orange peel, blueberry, cassis, smoked earth, cloves and liqourice bud. Grilled cedar swirls through the palate, adding sweetness but well matched by the fruit, and this has layers of flavour, with the acidity of the vintage turned into sappy lift. Grapes destemmed but not crushed, 16% press wine, 100% new oak and 100% 1st wine, as ever.

Beautifully fragrant, this is a great example of limestone terroir encouraging floral aromatics, particularly in lighter vintages such as 2017 (I am thoroughly enjoying the 2017 vintage right now by the way, and just a few days ago had a delicious example of the neighbouring wine, Larcis Ducasse). Expect a swirl of gunsmoke, plenty of rich and juicy blueberry and blackberry fruits, violets, peonies, cloves and cumin. Traditionally the southen slopes of St Emilion were called the most Burgundian of the region, and there is a touch of Musigny about this. 100% new oak for ageing. Easily one of the wines of the vintage, tasting even better with six years under its belt, brilliant stuff from François Mitjavile.

Intense perfume, very decadent, floral with layers of chocolate coated dark fruit, violet, patisserie some roasted new oak, somke and a bold spiciness. Very dense and concentrated palate with sweet and grainy tannins, still present but integrated oak with fine toast and an incredibly long and meaty finish with complexity and persistency.

Sommelier

The 2014 Tertre Roteboeuf is medium to deep garnet-brick in color. The nose is a tad tired, offering notions of cigar box, new leather, and spice box over a core of fruitcake and prunes. The medium-bodied palate is a little dried out and chewy, with a pleasant savoriness to the finish.

Floral notes, violet, exotic spices and sweet red fruit on the nose. Rich and ample palate with grainy texture, fine notes of chocolate, raspberry and integrated oak, long and intense finish, delicate and suave.

The 2012 Tertre Roteboeuf is medium to deep garnet colored. The oak dominates to begin, swamping delicate notes of kirsch, blackberry preserves, and dried herbs with a touch of camphor. The medium-bodied palate is hard, wood-driven, and chewy, with little fruit to give pleasure.

Fine tannins, less opulence than you find in the warmer vintages, but still with inky depths and grilled herb richness to the blackberry, bilberry and cassis fruit. This was a very dry spring, unusually so for Bordeaux, followed by a dry but cooler summer, and the focus is on Cabernet Franc with edges of coffee, cold ash, mint, all wrapped up with tannins polished by 12 years in bottle. The flavours remain vibrant, and this is just a deliciously nuanced bottle. 100% new oak. François Mitjavile owner at this distinctive estate.

Tasted the following day from the rest of this vertical, because I couldn't resist adding another wine, and I had kept this one in my own cellar for the past decade. It was too young to open to be honest, but was just stunning, and kept getting better over the two days following opening. Opulent and luscious, with balsamic, black chocolate and cloves, damson, kirsch and black cherry fruit, and the precision and swirl of campfire, ash and incense that mark out François Mitjavile's approach. 100% new oak. An exceptional vintage with many great wines, and yet this stands out.

Deep ruby-plum in colour, and the aromatics are an expressive swirl of sweet damson, baked spices, smoked caramel, melted tannins, just so good, it jumps out of the glass. A touch of bitterness on the finish that rounds out and balances the exuberance of the red and black fruits. Waves of orange zest, gourmet black truffle, mocha and rose peal edging. A fascinating vintage here, where the fermentation continued through winter, finishing only in March, testament to the steady nerves of owner François Mitjavile. 100% new oak. Even better than last time I tasted two years ago.

Critic Average Rating

This stands out from other 2007s, (which I love right now for their grace and drinkability) because it has still young and concentrated juicy black fruits. Really one to look out for, a standout of the vertical, it's a cooler vintage so full of floral and truffle aromatics that curl out of the glass, standing on the precipice between primary and tertiary, combining freshness and spice with blueberry and damson fruit. The campfire character that is such a signature of Tertre Roteboeuf comes from the terroir, and the south facing vines, as well as the new oak for ageing, and they combine with the fine tannins and a slow-build exuberance to great effect here. 100% new oak.

The colour on this 2003 remains vibrant ruby red, with the smoky grilled sandalwood and incense swirl that you always find in Tertre Rotebouef on full display in the aromatics. Baked plum and sweetened strawberry fruits with cocoa bean, saffran and cloves set against the freshness of pomegrante, orange peel, smoked earth and creamy cappuccino. The low 14hl/h yield a sign of the hot conditions of the vintage, but although this is at a a beautiful moment to drink but shows no idea of dropping, feels instead like it is just getting anchored in. 100% new oak. François Mitjavile owner.

This warm vintage saw an extended winemaking period, reflecting the extremely ripe fruits, and took even longer than the 2009 to be fully fermented dry. At this point it is bursting with soft tobacco, crushed roses, white truffles and campfire smoke, with waves of kirsch cherry and clove. Natural yeast fermentation, exuberant with layers of fresh oyster shell salinity, not without faults but that is part of the charm. 100% new oak.

Category	Red wine
Vinmonopolet no.
Producer	Ch. Tertre Roteboeuf
Vintages	2024
Country	France, Bordeaux, Saint-Emilion Grand Cru
Bottle	75 cl

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Sugar	g/l

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