2017 - Ch Tertre Rôteboeuf Grand Cru St Emilion
Colour
Red
Producer
Château le Tertre Rôteboeuf
Region
St Emilion
Grape
Merlot / Cabernet Franc
Drinking
2023 - 2040
Case size
6x75cl
Available Now

2017 CH TERTRE RÔTEBOEUF GRAND CRU ST EMILION - 6x75cl

Colour
Red
Producer
Château le Tertre Rôteboeuf
Region
St Emilion
Grape
Merlot / Cabernet Franc
Drinking
2023 - 2040
Case size
6x75cl
Available Now
Duty Paid (Inc. VAT)
Case price £826.07 (Inc. VAT)
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Tasting Notes

  • GDH

    Goedhuis, April 2018,
    Score: 95-97

    80% Merlot, 20% Cabernet Franc. This is one of the most atypical, but nevertheless, very finest examples of the appellation. François Mitjavile’s distinctive St Emilion property, perched up on the limestone slopes above the town, escaped the frost and yet again has produced a wine with a huge spectrum of fruit and spice flavours. All 6 hectares were picked in one day by a team of 70 pickers. Mitjavile is a shaman amongst winemakers. The Tertre Rôteboeuf, which is aged in 100% new oak, carries its toast with such style one cannot tell where fruit spice ends and oak spice begins, even at this nascent stage. Sweet cranberry and rose petal aromas are enveloped in the juicy, supple, and delicious palate. This wine has exquisite sway and flow. Its finish is so long it occupies the memory long after we leave the cellar.

  • NM

    Neal Martin, April 2018,
    Score: 93-95

    The 2017 Tertre-Rôteboeuf was picked towards the end of September (François Mitjavile said he was getting too old to remember!) The bouquet is a real doppelgänger for a Burgundy, perhaps something from Morey-Saint-Denis. It is certainly very pure, not as flamboyant as the previous two vintages but intense and focused. The palate is medium-bodied with fine, grainy tannin. I love the salinity of this 2017...you can feel the mouth tingling long after the wine has departed. The acidity is very well judged, the oak seamlessly integrated and barely perceptible, a feat that I do not think any other Saint-Émilion achieves to the same degree as here. There are notes of sea salt and black pepper towards the finish, just a hint of tobacco. Both delicious and cerebral, this is a Tertre-Rôteboeuf that will benefit from four or five years in bottle. 2023 - 2040

  • AG

    Antonio Galloni, April 2018,
    Score: 93-96

    The 2017 Tertre-Rôteboeuf is fabulous. Rich, deep and super-concentrated, the 2017 exudes intensity in all of its dimensions. A huge core of dark fruit, chocolate, leather, licorice and menthol all build as this unctuous, flamboyant wine shows off its pedigree. Beautifully resonant and explosive, the 2017 is a wine of total class.

  • WA

    Wine Advocate, April 2018,
    Score: 96-98

    Deep garnet-purple colored, the 2017 Le Tertre Roteboeuf offers up gorgeous wild blueberries, crushed blackcurrants and redcurrants notes with touches of lavender, violets, Sichuan pepper and cloves plus a waft of anise. The medium to full-bodied palate is very firm with ripe, grainy tannins and wonderful freshness and depth, finishing very long with some exotic spices coming through.

  • MJ

    Matthew Jukes, April 2018,
    Score: 19+

    There was no frost on this property. Dynamic, graceful and refreshing, this is a stellar vintage for Tertre Roteboeuf on account of the unique vintage conditions. It is so packed with flavour and yet this is a fabulously tender and musical wine. It is very rare to find this balance – a cold summer, but which also has perfect ripening has resulted in a rich and hedonistic wine but with a core of coolness and vivacity. A wine that is full of anomalous traits, this is a spectacular experience because there is so much going on, constantly twisting and turning around a core of exquisite freshness. I could still taste it an hour later.

  • JR

    Jancis Robinson, April 2018,
    Score: 17++

    As on the other wines from the Mitjavile family that are aged in 100% new Radoux Blend barrels, in this vintage the oak and a charry character seem more noticeable than usual, though here it is offset by the pretty red fruit that is waiting in the wings: succulent, sweet dark-red and plum fruit. Juicy and fresh but does need to see the oak recede. The tannins are deep yet many-layered and fine. Rich and long. (JH) 14.5% Drink 2025-2040

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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.