Château Tertre Roteboeuf 2002

Characteristics and tasting advice for Château Tertre Roteboeuf 2002

Tasting

Color

The color displays a deep ruby-red hue with garnet highlights, reflecting the wine’s concentration and its evolution.

Nose

The bouquet reveals fine aromatic complexity, with notes of ripe black fruit, truffle, and sweet spices. Nuances of cherry, blackcurrant, and licorice mingle with tertiary touches of leather and tobacco, complemented by subtle toasted notes from aging.

Palate

On the palate, this wine charms with its silky texture and opulent character. The tannic structure, fine and well integrated, supports a rich core with aromas of black fruit, coffee, and spices. The whole offers a fine balance between power and elegance, with a lingering finish marked by lightly roasted notes.

Food and wine pairings

This Château Tertre Roteboeuf 2002 is an ideal match for roasted red meats, feathered game, as well as truffle-based dishes. It also pairs beautifully with aged hard cheeses.

Serving and cellaring

Château Tertre Roteboeuf 2002 is best served between 16 and 18°C. Decanting for one hour will allow the wine to fully reveal its aromatic range. This vintage can be enjoyed now and will continue to evolve favorably in the cellar.

A rich and complex Saint-Émilion Grand Cru by François Mitjavile

The estate

Taken over in the late 1970s and renamed Tertre Roteboeuf by François Mitjavile, the estate has established itself as a cult wine of Saint-Émilion Grand Cru, despite the absence of an official classification, a choice embraced by its owner. The vineyard of around 6 hectares, on clay-limestone slopes with a south-southeast exposure in Saint-Laurent-des-Combes, focuses on merlot and cabernet franc, with very ripe harvests and minimal-intervention vinification in concrete vats.

The vineyard

Château Tertre Roteboeuf is located on the slopes of Saint-Émilion, benefiting from a particularly favorable south-southeast exposure. The vineyard rests on a clay-limestone terroir forming a small hill, offering ideal conditions for optimal grape ripening.

The vintage

The year 2002 was marked by cool, delicate conditions in Bordeaux. Despite a demanding climatic context, the estate rose to the challenge thanks to rigorous viticulture and meticulous plot-by-plot selection. Precise vineyard management made it possible to obtain grapes at optimal ripeness, giving rise to a successful wine in a vintage considered difficult.

Vinification and aging

Vinification of Château Tertre Roteboeuf 2002 was carried out with a minimalist approach, favoring the natural expression of the fruit. Aging took place for twenty-two months in new barrels from the Radoux cooperage, bringing structure and complexity to the wine while respecting the identity of the terroir.

Grape varieties

Merlot (85%)
Cabernet Franc (15%)