Château Tertre Roteboeuf 2006

Tasting characteristics and advice for Château Tertre Roteboeuf 2006

Tasting

Appearance

The wine shows an intense, deep ruby-red color, almost opaque, with garnet highlights visible at the rim of the glass.

Nose

The nose is expressive and complex, revealing aromas of ripe cherry, blackcurrant and blueberry. Secondary notes of tobacco, raw cocoa, espresso and caramelized blood orange enrich the bouquet. With aeration, nuances of vanilla, roasted herbs and violet emerge, adding an extra dimension to the aromatic profile.

Palate

The attack reveals a medium-bodied wine that is round and voluptuous. The silky texture and supple tannins create a harmonious sensation on the palate. Flavors of blackcurrant, plum and black cherry come through with intensity, supported by lively acidity that brings freshness and balance. Hints of chocolate, mocha and a touch of minerality accompany the mid-palate. The finish stands out for its remarkable length and elegance, with notes of licorice and graphite that linger pleasantly.

Food and wine pairings

This Château Tertre Roteboeuf 2006 pairs perfectly with a grilled entrecôte à la bordelaise. It also works beautifully with coq au vin, duck breast with porcini mushrooms, or duck confit. Game meats such as venison or wild boar are also excellent choices. On the cheese side, opt for aged cheeses such as Comté or Saint-Nectaire.

Serving and cellaring

Serve Château Tertre Roteboeuf 2006 at a temperature between 16 and 18°C. Decanting for about an hour before serving allows the wine to fully reveal its aromatic complexity. This vintage can be enjoyed through around 2030.

An opulent, silky Saint-Émilion by François Mitjavile

The estate

Established in 1978, Château Tertre Roteboeuf is a micro-estate in Bordeaux, in the Saint-Émilion appellation, in Saint-Laurent-des-Combes. The vineyard, about 5.7 to 6 hectares on clay-limestone hillsides shaped like an amphitheater, is planted mostly with Merlot (85%) complemented by Cabernet Franc (15%), with vines over 40 years old. The current owner, François Mitjavile, runs the estate with his family. Late harvesting, minimalist vinification and famously silky tannins define this cult, unclassified wine.

The vineyard

The Château Tertre Roteboeuf vineyard enjoys an exceptional location on the southern slopes of Saint-Émilion, about 35 kilometers east of Bordeaux. The parcels occupy steep, elevated slopes facing south-southeast, benefiting from optimal sunshine throughout the growing season. The clay-limestone soils, typical of this southern part of the Saint-Émilion appellation, give the wine its distinctive minerality. The amphitheater-shaped vineyard, covering about 5.7 hectares, is home to vines over 40 years old whose deep roots draw from the limestone subsoil. Vineyard management stands out for permanent grass cover and low vine training, allowing the clusters to benefit from the heat radiated by the soil while maintaining a large leaf surface for photosynthesis.

The vintage

The 2006 vintage in Bordeaux proved contrasting and demanding for winegrowers. After a mild winter, the season required meticulous work in the vines to manage variable weather conditions. The most rigorous producers were able to take advantage of these conditions to craft quality wines, showing that expertise and close attention to the vineyard can rise above the challenges of a given year. The unique terroir of Tertre Roteboeuf and François Mitjavile’s specific viticultural practices made it possible to obtain grapes of exceptional ripeness despite the vintage’s challenges.

Vinification and aging

Vinification of Château Tertre Roteboeuf 2006 follows a minimalist approach that favors the natural expression of the fruit. Late harvesting makes it possible to achieve optimal phenolic ripeness in the berries. Fermentation takes place in concrete vats with indigenous yeasts, without the addition of commercial cultures. Extraction remains gentle and gradual to preserve the finesse of the tannins and the aromatic complexity. Aging is carried out in new French oak barrels from the Radoux cooperage for about 22 months. This extended maturation in new oak is managed with precision to harmoniously integrate the woody notes without masking the character of the terroir.

Grape varieties

Merlot (85%)
Cabernet Franc (15%)