Château Tertre Roteboeuf 2005

Characteristics and Tasting Tips for Château Tertre Roteboeuf 2005

Tasting

Appearance

The wine displays a deep ruby-red hue with purple highlights, reflecting its concentration and intensity.

Nose

The nose reveals a complex, captivating bouquet combining aromas of ripe black fruits (blackcurrant, blackberry), candied cherry and licorice. Spicy notes, mocha and emerging truffle add depth, alongside hints of violet and raspberry that bring a lovely aromatic freshness.

Palate

On the palate, this wine impresses with its opulence and richness. The attack is generous, unveiling layers of concentrated dark fruit supported by remarkably silky, velvety tannins. The structure is broad and elegant, with a enveloping texture that lingers at length. The finish—exceptionally long—extends with notes of fresh cherry and an earthy undertone, delivering a vibrant, energetic tasting experience.

Food and Wine Pairings

Château Tertre Roteboeuf 2005 pairs beautifully with roasted or grilled red meats, herb-crusted lamb, as well as feathered and furred game. It also matches very well with Asian dishes featuring umami-rich sauces, grilled tuna or salmon, and mushroom-based preparations. Aged hard cheeses are also an excellent pairing.

Serving and Cellaring

It is recommended to serve Château Tertre Roteboeuf 2005 at a temperature of around 16°C. Decanting for one to two hours before serving will allow the wine to fully express its aromatic complexity. This vintage can be enjoyed until around 2031, or even beyond depending on storage conditions.

An outstanding Saint-Émilion in a rich, complex style

The Estate

Located in Saint-Laurent-des-Combes within the Saint-Émilion appellation, Château Tertre Roteboeuf spans 6 hectares of vineyards on clay-limestone hillsides facing south/southeast. Taken over in the late 1970s by François Mitjavile, who now runs the estate with his wife Émilie, the property produces around 27,000 bottles each year. The uniqueness of this Bordeaux wine lies in its artisanal viticulture: very low-trained vines, grass cover between the rows, late hand-harvesting, fermentation without added yeast and extended aging in new oak barrels, showcasing the most accomplished expression of Bordeaux hillside wines.

The Vineyard

The Château Tertre Roteboeuf vineyard enjoys an exceptional setting in Saint-Émilion, in the Côtes sector. The plots are planted on an amphitheater-shaped clay-limestone terroir, with a prized south-southeast exposure that promotes optimal grape ripening. The soils, made up of four types of clay over a limestone base, give the wine its complexity and depth. The vines, over 40 years old, are managed with permanent grass cover and low pruning to concentrate aromas.

The Vintage

The 2005 vintage is considered one of the most outstanding in the recent history of Bordeaux. Weather conditions were nearly ideal throughout the growing season, with abundant sunshine and favorable temperatures. The hot, dry summer allowed for perfect ripening, while September’s stable weather enabled late harvesting under optimal conditions. This vintage produced wines of remarkable concentration, with refined tannic structure and exceptional aging potential.

Winemaking and Aging

The winemaking of Château Tertre Roteboeuf 2005 follows a minimalist approach focused on expressing the terroir. Harvesting is done by hand at full ripeness, often late in the season. Fermentation takes place in concrete vats at high temperature, allowing optimal extraction. Aging is carried out in new oak barrels for around twenty-two months, with frequent rackings that help integrate the components. The wine is neither filtered nor fined, preserving its authenticity and natural complexity.

Grape varieties

Merlot (80%)
Cabernet franc (20%)