2018 | Le Tertre-Rôteboeuf | Saint-Emilion

Deep purple in the glass, with an opulent, redolent nose of grilled meat, creamy vanilla, roasted plum and cherry blossom - incredibly complex and enticing. The palate is velvety and heady, with great concentration of red and black bramble fruits. Full bodied and expansive to the finish which is long and exotic, this is a powerful, hedonistic and ageworthy Tertre Roteboeuf.

Reviews:

• Jeb Dunnuck: The Le Pin of Saint-Emilion, the 2018 Château Tertre Roteboeuf is another exotic, sexy, singular wine from the Mitjavile family, whose vineyard is ideally situated on the eastern side of Saint Emilion. The 2018 isn't far off the style of the 2016 yet is perhaps even more exotic and up-front, offering a wild nose of white chocolate, black cherries, green tobacco, bacon fat, exotic flowers, and vanilla bean. Brilliantly concentrated on the palate, it has silky, polished tannins, a rather muscular, structured style, thick aromas and flavors, and a great finish. This is another genius effort from François Mitjavile that's in the same league as the 2005, 2010, and 2016. There's nothing else out there that comes close to resembling the wines from this estate! It needs 5-7 years of bottle age and will evolve for 30 years or more.

• Vinous: The 2018 Tertre-Rôteboeuf is a rich, heady Saint-Émilion. Ripe, flamboyant and creamy, the 2018 captures all of the opulence of the vintage. Black fruit, bittersweet chocolate, spice, new leather and tobacco gradually open in the glass, but the 2018 is a dense, plush wine that needs time to show all it has to offer. The bouquet displays a bit of reduction, so opening the wine in advance and possibly decanting, are advisable. As always, François Mitjavile crafts one of the most distinctive wines in all of Bordeaux.

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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