18.5
Jancis Robinson
CHATEAU TERTRE ROTEBOEUF, 2004
SAINT-EMILION GRAND CRU
CHARACTERISTICS
| CLASSIFICATION | Grand Cru Classé |
| GRAPE VARIETIES | merlot, cabernet franc |
| AROMAS | Black fruits, flowers |
| FOOD PAIRING | Poached eggs with truffle, woodcock puree with bazadaise |
| VINIFICATION | Traditional vinification. |
| 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, 2004
Détail du vignoble
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | Merlot, cabernet franc |
| VINEYARD SURFACE AREA | 6 hectares |
| ANNUAL PRODUCTION | 27,000 bottles |
| HARVEST | Manual |
| SOIL | Clayey-limestone soil |
Histoire et anecdotes
At the end of the seventies, François Mitjavile took control of the estate his wife inherited from her father and named it Tertre Roteboeuf. The estate was already listed in the 1929 edition of the Feret guide (the Bordeaux vineyards “bible”). François Mitjavile came back to old methods by re-establishing the permanent grass cover cropping and by reducing vines’ height. Success was not long in coming: the 1982 vintage tasting placed it at the same level as the greatest with a delicious fruitiness and surprising evolving flavours.
This Saint-Emilion Grand Cru has no classification, certainly because the owner does not want to participate in it, only the reputation is enough.
Caractéristiques
CHARACTERISTICS
| CLASSIFICATION | Grand Cru Classé |
| GRAPE VARIETIES | merlot, cabernet franc |
| AROMAS | Black fruits, flowers |
| FOOD PAIRING | Poached eggs with truffle, woodcock puree with bazadaise |
| VINIFICATION | Traditional vinification. |
| FORMAT | 75 CL |
CHATEAU TERTRE ROTEBOEUF
CHATEAU TERTRE ROTEBOEUF, 1983
CHATEAU TERTRE ROTEBOEUF, 1985
CHATEAU TERTRE ROTEBOEUF, 1988
CHATEAU TERTRE ROTEBOEUF, 1989
CHATEAU TERTRE ROTEBOEUF, 1990
