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Jancis Robinson

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CHATEAU TERTRE ROTEBOEUF, 2011

SAINT-EMILION GRAND CRU

“Le Tertre Roteboeuf produced a dense, tight, austere and tannique wine with a great length. This is a Tertre among the most rigorous.” - Figaro Vin

CHARACTERISTICS    

CLASSIFICATION Grand Cru Classé
GRAPE VARIETIES 85% of merlot, 15% of cabernet franc
AROMAS Plum, blackberry, black fruit, chocolate, smoke, coffee
FOOD AND WINE PAIRING Poached eggs with truffle, woodcock puree a la bazadaise
WINEMAKING Traditional winemaking in thermo-regulated cement vats. New oak barrels are used depending on the musts sticking capacity to the wood. The malolactic fermentation is made.
BOTTLE SIZE 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.

242,00 € T.T.C.
242,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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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.

CHATEAU TERTRE ROTEBOEUF

Caracteristics

CHARACTERISTICS    

CLASSIFICATION Grand Cru Classé
GRAPE VARIETIES 85% of merlot, 15% of cabernet franc
AROMAS Plum, blackberry, black fruit, chocolate, smoke, coffee
FOOD AND WINE PAIRING Poached eggs with truffle, woodcock puree a la bazadaise
WINEMAKING Traditional winemaking in thermo-regulated cement vats. New oak barrels are used depending on the musts sticking capacity to the wood. The malolactic fermentation is made.
BOTTLE SIZE 75 CL