2018 Château Tertre Roteboeuf Saint-Émilion Grand Cru
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How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. Like most red wines from Libournais; 14% alcohol.
Tannin: firm. Aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: medium. The temperate climate of .
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Log inFrançois 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 amphitheatre-shaped vineyard on the south-facing clay-limestone slopes of Saint-Laurent-de-Combes. A passionate and charismatic man who works differently from everyone else, François refuses to participate in the “Bordeaux circus,” as he calls it.
Mitjaville’s Merlot and Cabernet Franc fruits are cordon-pruned and trained almost impossibly low to the ground, and are harvested as late as possible, in a quest for what he describes as the “luxuriant breakdown” of the tannins. The vinification is in some ways rather old-fashioned, with fairly warm fermentations and maturation in new barrels (from Tonnellerie Radoux) in a cellar that fluctuates in temperature with the seasons, with no temperature control. His belief is that, as he puts it, “the most original wines are also, paradoxically, 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 marrying ultra-ripe yet always surprisingly vibrant fruit notes with a rich patina of secondary and tertiary nuances. Their ageing trajectory can be as unique as their style: sometimes, vintages that seem tired can find new life a decade later, and while Tertre Roteboeuf often seems quite mature and young, it often seems unusually youthful when old. 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.
The Le Tertre Roteboeuf is a great wine from the Mitjaville family. We think so, but it is also confirmed by the wine critics with nothing but high ratings. The wine bursts from the glass with aromas of cassis, blackberries and cherries mixed with notes of violets, cigar box, sweet spices and loam soil. Full, layered and concentrated, with a deep core of fruit, velvety tannins and lively acidity, which will richly reward a decade or more of bottle aging. Vinous writes in his review: "....As always, François Mitjavile crafts one of the most distinctive wines in all of Bordeaux."
FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
Character
The wine
Origin
Bottle
Wine features
Vinous
96
Drinking Window
2026 - 2043
From: Bordeaux 2018: Not Back in Black (Mar 2021)
The 2018 Tertre-Rôteboeuf is a rich, heady Saint-Émilion. Ripe, flamboyant and creamy, the 2018 captures all of the opulence of the vintage. Black fruit, bittersweet chocolate, spice, new leather and tobacco gradually open in the glass, but the 2018 is a dense, plush wine that needs time to show all it has to offer. The bouquet displays a bit of reduction, so opening the wine in advance and possibly decanting, are advisable. As always, François Mitjavile crafts one of the most distinctive wines in all of Bordeaux.
- By Antonio Galloni on March 2021
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Château Tertre Roteboeuf
Château Tertre Roteboeuf is owned by François Mitjavile, a philosophically minded winegrower with an idiosyncratic style. He makes extraordinarily pure wines for which he only harvests the grapes when they are at the extreme of their maturation process. The grapes are already raisin-like. As a result, yields are particularly low, sometimes below 20 hl/ha. The soil of the vineyard consists of limestone and clay, which has a cooling effect that allows François to harvest his grapes late.
François is a passionate and charismatic man who works differently from everyone else, refusing to join the "Bordeaux circus", as he calls it. We were able to convince him to deliver a few cases of his fabulous wines to us. His wines were discovered in 1987 by Robert Parker, who has since continued to describe the wines with the most laudatory superlatives.
The Mitjavile family also owns Domaine de Cambes and Roc de C on the right bank
De 2018 Château Tertre Roteboeuf opent met rijp zwart fruit zoals cassis en braam, omlijst door bittersweet chocolade, tabak, viooltjes en een fluwelige laag van vanille en leer, met stevige maar zachte tannines en levendige zuren. Door die rijke concentratie en de gelaagde textuur vult hij rundvlees, lam, wild en een selectie rijpe kazen aan door zowel de diepte van het vlees als de complexe aroma’s te omarmen, terwijl de zuren de vettigheid in balans brengen en de tannines voor structuur zorgen. Ga voor langzaam gegaard rundvlees of lam (bijvoorbeeld een lang gebraden côte de boeuf of lamsbout), geroosterd wild met een donkere jus of een gegrilde entrecote met een paddenstoelen- of chocoladeachtige wildsaus om het beste uit deze wijn te halen.
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