- Sustainable
Tertre Roteboeuf St Emilion Grand Cru AOC 2009
Tertre Roteboeuf St Emilion Grand Cru AOC 2009
SKU 10838
In stock
Rich and flamboyant yet with underlying precision, the 2009 opens with heady aromas of black cherry, wild blackberry, truffle, dark chocolate, licorice and a hint of violet.
On the palate it delivers generous black-fruit intensity with a velvety texture, ripe tannins and warmth, yet the wine retains energy and minerality that give it structure and balance.
The finish is long and seductive — dark fruit, espresso roast, cocoa powder and savoury spice linger in a plush, seamlessly integrated presentation.
A vintage built for both immediate impact and lasting evolution, showcasing the estate's signature generosity in a superb year.
96 pts – Robert Parker's Wine Advocate | 95 pts – William Kelley
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 | 2009 |
| ABV | 15.0% |
| 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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