2006 - Ch Tertre Rôteboeuf Grand Cru St Emilion
06A6TERO _ 2006 - Ch Tertre Rôteboeuf Grand Cru St Emilion - 12x75cl
Colour
Red
Producer
Château le Tertre Rôteboeuf
Region
St Emilion
Grape
Merlot / Cabernet Franc
Drinking
2014 - 2026
Case size
12x75cl
Available Now

2006 CH TERTRE RÔTEBOEUF GRAND CRU ST EMILION - 12x75cl

Colour
Red
Producer
Château le Tertre Rôteboeuf
Region
St Emilion
Grape
Merlot / Cabernet Franc
Drinking
2014 - 2026
Case size
12x75cl
Available Now
Duty Paid (Inc. VAT)
Case price £1,772.14 (Inc. VAT)
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Pricing

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Additional Information

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Tasting Notes

  • RP

    Robert Parker, February 2009,
    Score: 87

    After the prodigious 2005, this is a so-so effort from proprietor Francois Mitjavile. A medium dark ruby color is accompanied by scents of dusty, earthy, sweet and sour cherries. The wine hits the palate with a medium-bodied mouthfeel, but hard tannins appear in the narrow, austere, disjointed finish. With aeration, some chocolate and herb characteristics make an appearance, but the wine’s structure dominates. I suspect it will dry out within a decade.

  • JR

    Jancis Robinson, May 2007,
    Score: 18

    Very dark crimson. Thick and more high tone than the Roc de Cambes - more black fruits than minerals and burnt stuff, unusually ripe, exotic fruit flavours almost burgundian it's so sweet,very very rich and round and voluptuous. Yet there is refreshment here on the palate. Very very distinctive. Light astringency but very very long.

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Producer

Château le Tertre Rôteboeuf

The oddly named Tetre Roteboeuf (hill of the belching beef) - so called after the oxen used to till the soil - exploded onto the scene in in the 1980's with Francois Mitjavile, the unique winemaker at the helm. His determination and single-mindedness to produce wines comparable to those from the likes of Pétrus and Lafleur in intensity and extract, in his vineyard southeast of St.Emilion, have apparently paid off.The 5.7 hectares of vineyards are planted with 85% Merlot and 15% Cabernet Franc. Mitjavile's harvests his grapes late - the grapes must be perfectly ripe, resulting in raisin-like lusciousness (Tertre Roteboeuf's trademark) and he keeps his yields small. He uses 100% new oak for the 18-22months of ageing. Parker states in his Bordeaux guide: "Le tertre Roteboeuf is irrefutably one of Bordeaux's superstars."

Region

St Emilion

South of Pomerol lies the medieval, perched village of St Emilion. Surrounding St Emilion are vines that produce round, rich and often hedonistic wines. Despite a myriad of soil types, two main ones dominate - the gravelly, limestone slopes that delve down to the valley from the plateau and the valley itself which is comprised of limestone, gravel, clay and sand. Despite St Emilion's popularity today, it was not until the 1980s to early 1990s that attention was brought to this region. Robert Parker, the famous wine critic, began reviewing their Merlot-dominated wines and giving them hefty scores. The rest is history as they say. Similar to the Médoc, there is a classification system in place which dates from 1955 and outlines several levels of quality. These include its regional appellation of St Emilion, St Emilion Grand Cru, St Emilion Grand Cru Classé and St Emilion Premier Grand Cru Classé, which is further divided into "A" (Ausone and Cheval Blanc) and "B" (including Angélus, Canon, Figeac and a handful of others). To ensure better accuracy, the classification is redone every 10 years enabling certain châteaux to be upgraded or downgraded depending on on the quality of their more recent vintages.