Château Tertre Roteboeuf 1983

Characteristics and tasting advice for Château Tertre Roteboeuf 1983

Tasting

Color

The color reveals a deep, intense hue, reflecting the wine’s remarkable concentration and aging potential.

Nose

The nose unveils a complex aromatic palette combining notes of black fruit, dried fruit and chocolate. Smoky nuances accompany aromas of truffle and licorice, while touches of kirsch add an extra dimension to the overall impression.

Palate

On the palate, this wine stands out for its powerful structure and fine concentration. The tannins, present and well integrated, provide a texture that is both fleshy and elegant. The palate reveals flavors of candied black fruits balanced by a mineral freshness. The finish lingers at length, leaving notes of licorice, black cherry and smoky minerality.

Food and wine pairings

This Château Tertre Roteboeuf 1983 pairs ideally with poached eggs with truffle and bazadaise-style woodcock purée. It also matches perfectly with grilled or roasted red meats, feathered game, as well as duck- or goose-based dishes.

Serving and cellaring

Château Tertre Roteboeuf 1983 is best served at a temperature of around 16°C. Decanting for 2 to 3 hours allows the wine to open up and fully reveal its aromatic complexity.

An opulent, aromatic Saint-Émilion Grand Cru by François Mitjavile

The estate

Located in Saint-Laurent-des-Combes within the Saint-Émilion appellation, Château Tertre Roteboeuf spans 6 hectares of hillside vineyards on south/southeast-facing clay-limestone soils. Taken over in the late 1970s by François Mitjavile, who now runs the estate with his wife Émilie, the domaine stands out for its artisanal viticulture: vines trained very low, cover cropping, late hand-harvesting, fermentation without added yeasts and extended aging in new barrels, revealing the most accomplished expression of Bordeaux hillside wines.

The vineyard

The Château Tertre Roteboeuf vineyard covers 6 hectares in the Saint-Émilion appellation. Set on amphitheater-like hillsides facing south-southeast, it benefits from a particularly favorable clay-limestone terroir.

The vintage

The year 1983 in Bordeaux begins with a cold, wet spring that slows vine growth. June brings more favorable conditions, allowing for a fast, even flowering. July is exceptionally hot, with temperatures reaching 39°C, creating significant water stress. August remains warm and humid, requiring heightened vigilance against disease. September marks a decisive turning point with the arrival of dry, sunny conditions along with a second heat wave, enabling the grapes to reach optimal ripeness. Harvest begins on September 26 under excellent conditions.

Vinification and aging

Château Tertre Roteboeuf 1983 is vinified using a minimalist approach that favors the expression of the terroir. Fermentation takes place in concrete vats. Late harvesting at extreme ripeness yields grapes of remarkable concentration. Aging is carried out in French oak barrels, contributing to the wine’s characteristic smoky, toasty notes.

Grape varieties

Merlot (80%)
Cabernet franc (20%)