Château Tertre Roteboeuf 1996

Tasting characteristics and advice for Château Tertre Roteboeuf 1996

Tasting

Color

The color reveals a deep, intense ruby-red hue.

Nose

The nose opens on hedonistic, complex aromas of roasted red fruits, notably chocolate-coated cherries. Smoky notes, crème brûlée, roasted coffee and mocha mingle harmoniously with hints of truffle and cedar.

Palate

The palate reveals a medium-bodied wine with a muscular structure and moderate tannins. After a fruity, velvety attack, the wine tightens up, highlighting its aging potential. Flavors of black cherries and blackcurrant dominate, supported by earthy and mineral nuances. Vibrant acidity brings freshness and balance, leading into a long, persistent finish with spicy, lightly roasted notes.

Food and wine pairings

This Château Tertre Roteboeuf 1996 pairs perfectly with grilled or roasted red meats, feathered game, as well as dishes featuring wild mushrooms and truffles. It also elevates a poached egg with truffles or slow-cooked dishes in sauce.

Serving and aging

Château Tertre Roteboeuf 1996 benefits from decanting 30 to 60 minutes before serving to allow its evolved aromas to fully express themselves. Ideally serve between 14 and 16°C. This vintage can be enjoyed now and will continue to evolve favorably for several years.

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

The estate

The Château Tertre Roteboeuf was renamed and taken over in the late 1970s by François Mitjavile, following the inheritance of Émilie Mitjavile. Now owned by the Mitjavile family (François, Miloute, Louis and Nina), the vineyard of around 6 hectares in Saint-Laurent-des-Combes, in Saint-Émilion, lies on south to south-southeast facing clay-limestone slopes with a cooler terroir.

The vineyard

The Château Tertre Roteboeuf vineyard covers around 6 hectares in Saint-Laurent-des-Combes, at the heart of the Saint-Émilion Grand Cru appellation. The plots sit on slopes facing due south and southeast, benefiting from optimal sunlight. The clay-limestone soils, rich in limestone and clay, give the wine its structure and mineral complexity. The vines, farmed intensively with deliberately limited yields, are permanently grassed over. This respectful viticultural approach encourages an authentic expression of the terroir and a high concentration in the grapes.

The vintage

The 1996 vintage in Bordeaux was marked by contrasting weather conditions. After a mild winter and a warm spring that encouraged early flowering, summer brought spells of cool, humid weather, notably in August with significant rainfall. Fortunately, September delivered dry, sunny and windy conditions, allowing the grapes to reach optimal ripeness. Harvesting took place in excellent conditions, producing structured wines with fine natural acidity and remarkable aging potential.

Vinification and aging

Vinification of Château Tertre Roteboeuf 1996 follows a traditional, minimalist approach. The grapes are vinified in concrete vats, without the addition of selected yeasts or the use of refrigeration, favoring spontaneous fermentations. Malolactic fermentation takes place in barrels. The wine is then aged for 18 to 22 months in 100% new French oak barrels from the Radoux cooperage. The cellars are kept at a relatively high temperature of around 20°C, promoting harmonious oak integration and controlled flavor development. Frequent rackings allow beneficial micro-oxygenation, supporting the wine’s aromatic development.

Grape varieties

Merlot (80%)
Cabernet franc (20%)