Château Tertre Roteboeuf 1996

Characteristics and Tasting Notes of Château Tertre Roteboeuf 1996

Tasting Notes

Color

The color reveals a deep ruby red hue.

Nose

The nose opens with hedonistic notes of roasted coffee and crème brûlée, accompanied by aromas of chocolate-coated cherries and smoky nuances.

Palate

The attack on the palate reveals an explosion of fruit and sweet aromas. The wine then closes, revealing moderate tannins in a beautifully long finish. The silky texture characteristic of the estate is fully expressed.

Food and Wine Pairing

This Château Tertre Roteboeuf 1996 pairs ideally with a truffle omelet, foie gras, or poultry with porcini mushrooms. Braised red meats and game also make excellent pairings.

Serving and Cellaring

Château Tertre Roteboeuf 1996 requires decanting for approximately 3 hours before serving to fully reveal its aromatic complexity. It is recommended to enjoy it over a period of 3 to 4 hours. This vintage continues to evolve favorably and can still be enjoyed today.

An Opulent and Structured Saint-Émilion Grand Cru by François Mitjavile

The Estate

François Mitjavile has run Château Tertre Roteboeuf since 1977, after inheriting the property through his marriage to Miloute Gilard. This six-hectare estate, located on the southeastern slopes of Saint-Laurent-des-Combes, has established itself as one of Saint-Émilion's benchmark properties despite its deliberately unclassified status. The estate stands out for its winemaking philosophy resolutely focused on the authentic expression of terroir and late harvests that allow the grapes to reach optimal ripeness. Château Tertre Roteboeuf produces wines renowned for their opulent style and silky texture, sought after by wine lovers around the world.

The Vineyard

The vineyard of Château Tertre Roteboeuf enjoys an exceptional location on the south-facing slope of Saint-Laurent-des-Combes, within the Saint-Émilion Grand Cru appellation. The vines are planted on clay-limestone soil, which gives the wines their mineral character and remarkable aging potential. The southern exposure and the slope's gradient create a microclimate that is particularly favorable to grape ripening. The vineyard is managed using environmentally friendly methods and late harvests, resulting in grapes with optimal phenolic ripeness.

The Vintage

The 1996 vintage in Bordeaux began with a worrying start to the season, marked by a cool spring and fears of frost. Summer brought variable conditions, with neither excessive heat nor marked drought. September proved to be the decisive turning point of the vintage, offering warm, dry, and sunny conditions that allowed the grapes to reach full ripeness. These weather conditions particularly favored estates practicing late harvests, allowing them to make the most of this ideal weather window in early October.

Winemaking and Aging

The winemaking of Château Tertre Roteboeuf 1996 followed the protocols established by François Mitjavile, with fermentation in concrete vats without the addition of commercial yeasts. Maceration lasted three to four weeks, allowing for optimal extraction of aromatic and tannic compounds. Aging took place exclusively in new French oak barrels for 18 to 24 months, in a cellar where natural temperature variations promote the wine's harmonious development. Frequent rackings were carried out during this period to refine the wine's structure.

Grape Varieties

Merlot (80%)
Cabernet Franc (20%)