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Tasting notes:"The 2007 Le Tertre-Rôteboeuf has an irresistible bouquet with plush red and black fruit, crème de cassis and vanilla pod, almost Burgundian in style and billowing with aeration in the glass. The palate is medium-bodied and plush with dark plum, macerated red cherries and strawberry. But this is all about that velvety texture and the weight and concentration on the finish. Surely this is Tertre-Rôteboeuf? It is! Perhaps the most delicious wine of the vintage." Neal Martin
Robert Parker's Wine Advocate 94/100
About the Winery:
At the end of the 1970s, François Mitjavile took over the reins of the estate that his wife Emilie had inherited from her father. This vineyard, which was then called Château du Tertre, had long since lost its lustre and reputation. The presence of vines goes back a long way, to Roman times.
The estate is also referenced in the 1929 edition of the Féret guide, the "bible" of the Bordeaux vineyard. François Mitjavile renamed the estate Le Tertre Roteboeuf, adding to the original name that of one of the localities on which the vineyard is located: "Roteboeuf", in old French, translates the difficulty with which the oxen climbed the arid and hard hill.
This is a unique terroir: located on the edge of the slopes, near Pavie, the vines grow on arid soil, burned and dried out by the summer heat. A disciple of Emile Peynaud, François Mitjavile decided to resurrect the sleeping beauty and brought back to life old techniques. He was the first in the region to re-establish permanent grassing on his estate and reduced the height of the vines to allow the fruit to benefit fully from the warmth of the soil. After vinification, the wines are carefully aged for 22 months, punctuated by frequent racking.
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