Château Tertre Roteboeuf 2007

Tasting Notes and Serving Suggestions for Château Tertre Roteboeuf 2007

Tasting

Color

The wine displays a brilliant blood-red hue, enhanced by purple highlights that attest to its youth.

Nose

The bouquet reveals fine aromatic intensity, with notes of ripe red fruits, complemented by nuances of spice and signature smoky, toasty touches. Aromas of cocoa, coffee and white pepper round out this complex aromatic palette.

Palate

On the palate, this wine charms with its velvety texture and supple, fruit-driven body. The balance between fruit concentration and vibrant freshness is remarkable. The tannins are fine and silky, leading into a persistent, elegant finish.

Food and wine pairings

This wine pairs perfectly with a grilled rib steak, roasted red meats, or game in sauce. It also matches beautifully with aged hard cheeses.

Serving and cellaring

Château Tertre Roteboeuf 2007 is ideally served at a temperature between 16 and 18°C. Decanting for one to two hours before serving allows the wine to fully reveal its aromatic complexity. This vintage can be enjoyed until around 2030.

A charming, complex Saint-Émilion Grand Cru by François Mitjavile

The estate

Founded in the late 1970s, Château Tertre Roteboeuf is a micro-estate in Bordeaux, in Saint-Émilion Grand Cru, based in Saint-Laurent-des-Combes. Its vineyard of around 6 hectares, planted mainly with Merlot and Cabernet Franc, forms a natural amphitheater on south to south-east facing clay-limestone slopes, with a cooler profile that delays the harvest.

The vineyard

The Château Tertre Roteboeuf vineyard covers around 6 hectares south of Saint-Émilion, on steep slopes facing south to south-east. The clay-limestone soils typical of the appellation give the wines their mineral character and structure. The vineyard’s unique exposure and amphitheater layout create a microclimate conducive to optimal grape ripening. Vineyard management favors permanent grass cover and deliberately limited yields to concentrate quality in each cluster.

The vintage

The 2007 vintage in Bordeaux proved contrasted, with weather conditions that required particular attention from winegrowers. Despite an initially mixed reputation, the most rigorous producers were able to make the most of the year’s specificities to craft wines of great finesse, favoring elegance and freshness over power.

Vinification and aging

Château Tertre Roteboeuf 2007 benefited from meticulous vinification in line with the minimalist principles dear to François Mitjavile. Aging took place in new barrels from the Radoux cooperage, allowing the wine to develop aromatic complexity while preserving fruit expression. This approach gives the wine its opulent style and refined structure.

Grape varieties

Merlot (80%)
Cabernet Franc (20%)