2019 | Le Tertre-Rôteboeuf | Saint-Emilion

Loads of crème de cassis, kirsch liqueur, tobacco, white chocolate, espresso, and violet notes emerge on the nose, and this full-bodied beauty has a wonderful sense of balance and elegance, present tannins, and a great finish.

Reviews:

• Wine Advocate: The 2019 Le Tertre Roteboeuf is a terrific success from the Mitjaville family. This amphitheatrical vineyard on the clay-limestone slopes of Saint-Laurent-des-Combes, planted with low, cordon-trained vines, has delivered a striking wine that wafts from the glass with aromas of cassis, blackberries and cherries mingled with notions of violets, cigar box, sweet spices and loamy soil. Full-bodied, layered and concentrated, with a deep core of fruit, velvety tannins and lively acids, it will richly reward a decade and more of bottle age. Interestingly, proprietor François Mitjaville contended that 2019's distribution of rainfall had tended to invert the usual stylistic distinction between Tertre Roteboeuf and Roc de Cambes, his wine from the Côtes de Bourg; yet, on the day of our tasting, geology trumped weather, because as usual the former was more sensual, the latter blockier and more structured.

• Vinous: The 2019 Tertre-Rôteboeuf has an intriguing bouquet that requires some time to open in the glass, revealing a mixture of red and black fruit, enticing scents of melted tar and black truffle, and a touch of licorice, the latter becoming more and more noticeable with aeration. The medium-bodied palate delivers pliant tannins, sensual, slightly savory red fruit mixed with white pepper, sage and red peppercorns, and a touch of tobacco on the finish. This fans out wonderfully, lingering long in the mouth. Superb.

Producer Information

Le Tertre-Rôteboeuf is a high-ranking Saint-Émilion Grand Cru Classé property. It makes a single wine from Merlot with a small amount of Cabernet Franc, which is known for being rich and intense in the best years. Around 2000 cases a year are produced from a tiny six hectare (14 acre) vineyard on a steep slope at the edge of Saint-Émilion's famous limestone plateau. The terroir is slightly cooler than a majority of other Saint-Émilion properties and so the vines are trained closer to the ground. This microclimate means that Tertre-Rôteboeuf is usually one of the last in the region to finish picking, but also contributes to the richer style of wine produced. Yields are kept very low to ensure a concentrated wine and grapes are harvested by hand and fermented in temperature-controlled concrete tanks. The wine is then aged in new oak barrels for 18 to 24 months. The estate is owned by François Mitjaville, who also owns Château Roc de Cambes in the Côtes de Bourg, and L'Aurage in Côtes de Castillon. Mitjaville added the 'Rôteboeuf' to the property name in 1975 to make it more distinctive. The wine tends not to be sold through the traditional negociant system, but instead is sold directly to importers and wine merchants. While Tertre-Rôteboeuf could easily achieve Premier Cru Classé status, the proprietors prefer to remain unclassified. Market prices suggest that this is not a particularly costly decision.

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