- Sustainable
- Organic
Tertre Roteboeuf St Emilion Grand Cru AOC France 2012
Tertre Roteboeuf St Emilion Grand Cru AOC France 2012
SKU 11038
62 in stock
2012 gave Saint-Émilion shape rather than swagger, and that suits Mitjavile perfectly. This wine is about perfume and texture, not size.
The nose is beautifully lifted: wild strawberry, red cherry, plum skin, rose petal and soft tobacco, with a subtle roasted-cocoa note tying it all together.
On the palate it's supple and detailed, with red and black fruit carried by silk-fine tannins. Nothing shouts; the flavours glide.
A savoury edge of graphite, pepper and dried herb gives complexity to the fruit, and the finish shows slow-unfurling depth rather than power.
A quietly confident TRB — graceful, pure and deeply drinkable. One for people who don't need wine to bang the table to be memorable.
95 pts – Tim Atkin MW
93–94 pts – Vinous
92 pts – Wine Advocate
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 | 2012 |
| ABV | 14.0% |
| 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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