CHATEAU TERTRE ROTEBOEUF, 1983
SAINT-EMILION GRAND CRU
CHARACTERISTICS
| CLASSIFICATION | Grand Cru Classé |
| GRAPE VARIETIES | Merlot, Cabernet Franc |
| AROMAS | Black fruits, dried fruits, chocolate, smoke |
| FOOD & WINE PAIRING | Poached eggs with truffle, woodcock purée with Bazadaise beef |
| VINIFICATION | The vinification is traditional. |
| FORMAT | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU TERTRE ROTEBOEUF, 1983
Vineyard Detail
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | Merlot, Cabernet Franc |
| VINEYARD SIZE | 6 hectares |
| ANNUAL PRODUCTION | 27,000 bottles |
| HARVEST | Manual |
| TERROIR | Clay-limestone soil |
History and anecdotes
It was in the late 1970s that François Mitjavile took over the estate that his wife Émilie inherited from her father, and renamed it Tertre Roteboeuf. The estate was already listed in the 1929 edition of the Féret guide (the “bible” of Bordeaux vineyards). François Mitjavile revived traditional techniques by reintroducing permanent grass cover and reducing the height of the vines, allowing the fruit to fully benefit from the warmth of the soil. Success was quick: the tasting of the 1982 vintage immediately placed this wine among the greatest, with its delicious fruitiness and surprising evolving flavors.
This Saint-Émilion grand cru is unclassified, certainly by the pure choice of its owner not to participate in the rankings, its reputation alone being more than sufficient.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | Grand Cru Classé |
| GRAPE VARIETIES | Merlot, Cabernet Franc |
| AROMAS | Black fruits, dried fruits, chocolate, smoke |
| FOOD & WINE PAIRING | Poached eggs with truffle, woodcock purée with Bazadaise beef |
| VINIFICATION | The vinification is traditional. |
| FORMAT | 75 CL |
CHATEAU TERTRE ROTEBOEUF
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