- Sustainable
Tertre Roteboeuf 2010
Tertre Roteboeuf 2010
SKU 10850
Out of stock
Deep ruby hue, the 2010 opens with intense aromas of ripe mulberries, black cherry, mocha, espresso, licorice and warm spice — rich and decadent without being heavy.
On the palate the wine combines plush sweetness and broad fruit with a defined structure: silky yet firm tannins frame a core of dark berries, while underlying mineral and graphite notes bring precision.
While generous, the wine retains admirable tension and freshness for the vintage; the finish is long, lush, and layered with dark fruit, tobacco leaf and roasted cocoa.
A standout vintage from the estate: showing both opulence and elegance, built to reward cellaring and yet seductive enough to drink now with decant.
Critic Scores: ~96–97 pts (Robert Parker's Wine Advocate) | ~96+ pts (Vinous)
Critics & Recognition
★ 94–98 pts — Wine Advocate | On the wine list at Speilsalen, Norway — a two-Michelin-starred restaurant — and La Truffière, Paris — a Michelin-starred restaurant — one of Bordeaux's most sought-after cult wines
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Details
| Winemaker | Francois Mitjaville |
|---|---|
| Country of Origin | France |
| Grapes | |
| Region | Bordeaux |
| Vintage | 2010 |
| ABV | 15.5% |
| Style | Red Wine |
| Food Pairings |
Characteristics
Click & Collect Locations
- ✅ Athlone Store
- ✅ Mullingar HQ
Francois Mitjavile
Château Le Tertre Rôteboeuf produces just over 2,000 cases a year from it's tiny 5.7-hectares, which is situated on a steep slope on the edge of a limestone plateau. The grapes are harvested by hand and are fermented in temperature-controlled concrete tanks. Le Tertre Rôteboeuf is then aged in oak barrels for 18 months. Yields are kept very low and consequently this is one of the most concentrated wines to be found in Bordeaux. One very important feature of La Tertre Rôteboeuf is that the harvest is very late, giving an almost raisin-like ripeness to the wine. This is because the soil is cold and ideally suited to Merlot. Like all the best winemakers, Francois is prepared to risk rain, and thereby the potential destruction of his crop, to achieve the result he wants. His views are summed up thus: “Let us see, what soil and weather have cooked together this year, and get the best possible out of it. The miracle comes first of all from Mother Nature”.
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