Chateau Tertre Roteboeuf, Saint-Emilion Grand Cru, Bordeaux

A brief history of Chateau Tertre Roteboeuf, Saint-Emilion Grand Cru, Bordeaux

Situated on the slopes of Saint-Émilion, Château Tertre Roteboeuf has quietly ascended to the pinnacle of Bordeaux's wine hierarchy, propelled by its unique terroir and the visionary approach of its proprietors. The estate's name, which translates to "hill of the belching beef," whimsically alludes to the oxen that once toiled on its steep vineyards. This boutique winery, under the meticulous guidance of François Mitjavile, who took the helm in the late 20th century, has redefined excellence within the appellation. Tertre-Rôteboeuf has Saint-Émilion Grand Cru Classé. Its sole wine is of such high-quality wine, that it could attain Premier Cru Classé status, but the owner chooses to remain unclassified.

Chateau Tertre Roteboeuf, Saint-Emilion Grand Cru, Bordeaux overview

Château Tertre Roteboeuf is synonymous with innovation and quality, producing wines that are intensely flavourful, opulent and meticulously crafted. In the tiny six-hectare vineyard, yields are kept low to ensure richer, finer fruit for the estate’s eponymous wine. This careful, deliberate approach yields a wine that is not only rich and concentrated but also possesses an extraordinary balance and elegance. The magic of Château Tertre Roteboeuf's wine lies in its remarkable juxtaposition of power and finesse. The estate's philosophy embraces the natural concentration afforded by its old vines and the unique microclimate, resulting in wines that are both lush and nuanced. The dominant Merlot provides a velvety foundation, while the Cabernet Franc adds layers of floral and mineral notes, creating a harmonious blend. Tertre Roteboeuf is acclaimed for its silky texture, complex aromatics, and seamless integration of oak, making it one of the most sought-after wines from the right bank of Bordeaux.

Performance

Understanding Chateau Tertre Roteboeuf, Saint-Emilion Grand Cru, Bordeaux

François Mitjavile's unconventional methods, including late harvesting and extended maceration, coupled with his eschewal of the rigid classification system, have set Tertre Roteboeuf apart. The vineyard's prime south-facing slopes, rich in clay and limestone, are planted predominantly with Merlot, complemented by Cabernet Franc, cultivating wines of profound depth and complexity. The winemaking process is characterised by a boutique touch, with fermentation taking place in temperature-controlled oak vats and ageing in 100% new French oak barrels for 18 to 24 months. Tertre Roteboeuf features ripe red and black fruit, accented by hints of spice, coffee, vanilla and dark chocolate in a silky palate with finessed tannins. This wine has excellent ageing potential.

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