Château Tertre Roteboeuf 1991

Tasting Characteristics and Serving Suggestions for Château Tertre Roteboeuf 1991

Tasting

Nose

The nose is rather closed at this stage, hinting at licorice notes that attest to the wine’s aromatic complexity.

Palate

The palate delights with its elegance and silky texture. It reveals a lovely freshness that brings balance to the whole. The aging in new oak barrels is noticeable yet perfectly integrated into the wine’s structure.

Food and wine pairings

This Château Tertre Roteboeuf 1991 is an ideal match for fine red meats such as beef and lamb. It also pairs beautifully with feathered or furred game, as well as truffle-based dishes. Wild mushroom risottos also make a harmonious pairing.

An exceptional 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 slopes. Taken over in the late 1970s by François Mitjavile, who now runs the estate with his wife Émilie, the property stands out for its artisanal approach to viticulture: very low-trained vines, grass cover between rows, late hand-harvesting, fermentation without added yeasts, and extended aging in new oak barrels, revealing the most accomplished expression of Bordeaux hillside wines.

The vineyard

The vineyard of Château Tertre Roteboeuf covers 5.7 hectares in Saint-Émilion. The vines benefit from an exceptional terroir of clay-limestone soils on southeast-facing sloping hillsides. This privileged exposure, combined with the site’s amphitheater-like layout, allows for optimal heat accumulation, encouraging advanced grape ripening. Vineyard management favors very low yields and harvesting at extreme ripeness.

The vintage

The 1991 vintage was marked by a spring frost episode that affected the Gironde, resulting in reduced production volumes. Despite these challenging conditions, Château Tertre Roteboeuf was able to capitalize on its outstanding terroir to produce a wine of great quality, demonstrating the resilience of this micro-terroir in the face of weather hazards.

Winemaking and aging

Château Tertre Roteboeuf 1991 was vinified using a minimalist approach that respects the expression of the terroir. Aging took place in new oak barrels for 22 months, bringing structure and complexity to the wine while preserving its opulent, rich character.

Grape varieties

Merlot and Cabernet Franc.