Château Tertre Roteboeuf 2000

Characteristics and tasting advice for Château Tertre Roteboeuf 2000

Tasting

Appearance

The wine displays a deep ruby-red color with intense purple highlights.

Nose

The nose opens on a complex, intense bouquet of ripe dark fruits, notably black cherry and kirsch liqueur. Sophisticated notes of truffle, tobacco and exotic spices gradually unfold, accompanied by subtle touches of mocha and licorice. The overall impression reveals remarkable aromatic depth.

Palate

On the palate, this wine charms with its silky, velvety texture. The attack is powerful and generous, unfurling waves of spicy black cherry, raspberry and espresso. The tannins are fine and perfectly integrated, supported by a refreshing acidity that brings balance and definition. The finish lingers with elegance and persistence, leaving an impression of freshness and remarkable complexity.

Food and wine pairings

This Château Tertre Roteboeuf 2000 is an ideal match for grilled or roasted red meats, notably beef and lamb. It also pairs beautifully with duck, feathered game, and mushroom- and truffle-based dishes. Enthusiasts can also enjoy it with spicy Asian cuisine or seared tuna.

Serving and cellaring

Château Tertre Roteboeuf 2000 is best served at around 16°C. Decanting for two to three hours allows the wine to fully open up and express its aromatic complexity. This vintage can be enjoyed now and will continue to evolve until around 2035.

A legendary Saint-Émilion Grand Cru with an opulent, exotic style

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 property produces around 27,000 bottles a year. The uniqueness of this Bordeaux wine lies in its artisanal approach to viticulture: very low-trained vines, grass cover, late hand-harvesting, fermentation with no added yeasts, and extended aging in new barrels, revealing the most accomplished expression of Bordeaux hillside wines.

The vineyard

The Château Tertre Roteboeuf vineyard occupies a privileged site on the slopes of Saint-Émilion, benefiting from outstanding south-southeast exposure. The clay-limestone soils, made up of several types of clay resting on a limestone base, give the wine its characteristic freshness and remarkable aging potential. This natural amphitheater-like setting promotes optimal ripening of the grapes. Yields are deliberately kept low at around 36 hectoliters per hectare, allowing for exceptional concentration in the berries.

The vintage

The 2000 vintage stands out as an exceptional year in Bordeaux, and particularly in Saint-Émilion. Summer brought generous sunshine and ideal weather conditions, allowing the grapes to reach perfect ripeness. The ripening period unfolded smoothly, encouraging the development of ripe tannins and remarkable concentration while preserving the fruit’s natural freshness. These optimal conditions made it possible to harvest late in perfect conditions.

Vinification and aging

The vinification of Château Tertre Roteboeuf 2000 follows a minimalist approach that respects the fruit. Alcoholic fermentations are carried out at high temperature, reaching 35°C, with yeasts specifically selected for their tolerance to these conditions. Aging is carried out entirely in new oak barrels for around 18 months, enabling harmonious integration of the oak while never overpowering the expression of terroir and fruit.

Grape varieties

Merlot (85%)
Cabernet franc (15%)