17
Jancis Robinson
CHATEAU TERTRE ROTEBOEUF, 2010
SAINT-EMILION GRAND CRU
CHARACTERISTICS
| CLASSIFICATION | Grand Cru Classé |
| GRAPE VARIETIES | 15% Cabernet Franc, 85% Merlot |
| AROMAS | Black fruits, dried fruits, chocolate, smoke |
| FOOD & WINE PAIRING | Poached eggs with truffle, woodcock purée in Bazadaise style |
| 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, 2010
Vineyard Detail
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | Merlot, cabernet franc |
| VINEYARD SURFACE AREA | 6 hectares |
| ANNUAL PRODUCTION | 27,000 bottles |
| HARVEST | Manual |
| SOIL | Clayey-limestone soil |
History and 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.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | Grand Cru Classé |
| GRAPE VARIETIES | 15% Cabernet Franc, 85% Merlot |
| AROMAS | Black fruits, dried fruits, chocolate, smoke |
| FOOD & WINE PAIRING | Poached eggs with truffle, woodcock purée in Bazadaise style |
| VINIFICATION | The vinification is traditional. |
| FORMAT | 75 CL |
CHATEAU TERTRE ROTEBOEUF
CHATEAU TERTRE ROTEBOEUF, 1983
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