2012 Château Tertre Roteboeuf Saint-Émilion Grand Cru

François Mitjavile, the philosophical gentleman farmer of Saint-Émilion, continues to produce some of Bordeaux's most distinctive and characterful wines from his 5.6-hectare amphitheater-shaped vineyard on the south-facing clay-limestone slopes of Saint-Laurent-de-Combes. François is a passionate and charismatic man who works differently than anyone else, refusing to participate in the "Bordeaux circus," as he calls it.

Mitjaville's Merlot and Cabernet Franc grapes are cordon-pruned and trained almost impossibly low to the ground, and harvested as late as possible, in an effort to achieve what he describes as the "luxuriant breakdown" of the tannins. The vinification is, in some ways, rather old-fashioned, with relatively warm fermentations and aging in new barrels (from Tonnellerie Radoux) in a cellar whose temperature fluctuates with the seasons, with no temperature control. He believes, as he puts it, that "the most original wines are, paradoxically, also the most traditional."

Above all, Mitjavile abhors primary, monolithic wines, instead admiring aromatic complexity and textural sensuality; and Tertre Roteboeuf exemplifies these priorities, with its rich aromas that unite ultra-ripe yet always surprisingly vibrant fruit notes with a rich patina of secondary and tertiary nuances. Their aging trajectory can be as unique as their style: sometimes, vintages that seem tired gain new life a decade later, and while Tertre Roteboeuf often appears quite mature and young, it often seems unusually youthful in old age. The Mitjavile family also owns Domaine de Cambes and Roc de Cambes on the Right Bank. As with Tertre Roteboeuf, the wine is made here with a priority on fruit expression and harmonious freshness.

About the 2012 Château Tertre Roteboeuf Grand Cru

The 2012 Château Tertre Roteboeuf is a powerful and elegant Saint-Émilion Grand Cru that impresses with its concentration and nuance. It can be a bit closed upon opening, but with time in the glass, its complexity unfolds and the tannins reveal their finesse. The result is a refined balance of intensely ripe fruit, soft tannins, and a subtle spice that slowly develops with age.

Grapes, harvest and vinification

The wine is composed of 80% Merlot and 20% Cabernet Franc. The grapes were harvested in early October, precisely at the ideal ripening point. Vinification follows traditional Bordeaux methods, with carefully selected bunches and controlled fermentation. The 2012 was aged for 18 months in 100% new French oak barrels, giving the wine both structure and refined oak notes without overpowering the fruit.

Color, aroma and taste of the 2012 Tertre Roteboeuf

The wine displays a deep ruby red color with purple highlights. The bouquet reveals notes of ripe cherries, dark plums, and subtle spices, with hints of cocoa and mocha from the new oak barrels. On the palate, the wine is concentrated and powerful, with a fine, silky texture. The tannins are present yet soft, giving the wine an elegant mouthfeel that will continue to develop with age. The whole is rounded out by a long, lingering finish.

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Wine and food pairings with Château Tertre Roteboeuf

• Grilled rack of lamb with rosemary and garlic – the concentration of the wine combines perfectly with the rich meat.
• Beef Wellington – the deep flavours of the beef and puff pastry complement the complex fruit notes.
• Roasted duck breast with orange glaze – the soft tannins support the rich, fruity sauce.
• Ratatouille with grilled eggplant and pepper – the subtle spices of the dish are complemented by the elegance of the wine.
• Truffle risotto – the deep earthy notes of the truffle are enhanced by the strength and finesse of the wine.
• Stuffed portobello mushrooms with spinach and walnuts – the structure and intensity of the wine provide a perfect balance.