Château Tertre Roteboeuf 2001

Tasting notes and serving tips for Château Tertre Roteboeuf 2001

Tasting

Color

The wine displays a deep ruby hue with plum highlights.

Nose

The nose reveals remarkable intensity, with aromas of stewed black fruits, notably ripe cherries and plums. Notes of truffle, tobacco, and mocha gradually unfold, accompanied by touches of dark chocolate and sweet spices.

Palate

On the palate, this wine charms with its velvety texture and opulent character. The palate shows fine concentration with flavors of black fruits, spices, and mocha. The slightly present tannic structure brings depth, while an underlying freshness ensures balance. The finish lingers elegantly, leaving a savory, subtly tannic impression.

Food and wine pairings

This wine pairs perfectly with red meats such as beef and furred game. It also matches beautifully with a roasted leg of lamb, braised or grilled meats, as well as mushroom-based dishes. Roasted poultry and aged cheeses also make excellent pairings.

Serving and cellaring

Château Tertre Roteboeuf 2001 can be enjoyed now and until around 2030. Decanting for one hour helps fully reveal its aromatic complexity. Serve at a temperature of 16-18°C.

The richness and vibrancy of a Saint-Émilion Grand Cru

The estate

Created in the late 1970s, Château Tertre Roteboeuf is a prestigious Bordeaux estate in Saint-Laurent-des-Combes, within the Saint-Émilion Grand Cru appellation. Its vineyard of about 6 hectares, on clay-limestone slopes arranged like an amphitheater, is planted predominantly with Merlot and Cabernet Franc. Owned by François Mitjavile, it is now run by the Mitjavile family. Confidential production, very low yields, extreme ripeness, and minimalist vinification in concrete vats: a cult wine, not classified by the owner’s choice.

The vineyard

The vineyard of Château Tertre Roteboeuf enjoys an exceptional setting on the southern slope of Saint-Émilion, in Saint-Laurent-des-Combes. Laid out as a natural amphitheater, it benefits from optimal exposure. The clay-limestone soils, typical of this part of the appellation, give the wines their distinctive character. Vineyard management favors very low yields and harvesting at high ripeness, making it possible to obtain grapes of exceptional concentration.

The vintage

The 2001 vintage proved particularly successful on the Right Bank of Bordeaux. Despite contrasting weather conditions with late-September rains, a welcome Indian summer made it possible to reach optimal ripeness. This vintage offers fine freshness and remarkable aromatic complexity, with excellent aging potential.

Vinification and aging

The vinification of Château Tertre Roteboeuf 2001 follows François Mitjavile’s philosophy, favoring a minimalist approach. After harvesting at high ripeness, the grapes are vinified in concrete vats. Aging takes place in new oak barrels from the Radoux cooperage, allowing harmonious integration of the oak and the development of the wine’s aromatic complexity.

Grape varieties

Merlot (80 %)
Cabernet franc (20 %)