Everything about Chateau Du Tertre, Margaux Fifth Growth, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau du Tertre History, Overview
This Bordeaux property found the inspiration for its name from its location. Du Tertre is situated on the tertre. Tertre in French means hillock or rising ground, which is where the estate is located. With a history dating back to 1143, du Tertre is one of the oldest properties in the Left Bank of Bordeaux. At one point in time, the estate was known as Tertre d’Arsac, due to the amount of vines located in the commune of Arsac. Le Tertre passed through several different owners over the centuries. It was owned by the Arrerac family and Marquis de Segur.
In fact during the 1700’s, what we know of as Chateau du Tertre was owned for a period of time by Pierre Mitchell, a noted glass blower located in Bordeaux. This is a good bit of trivia for you, Pierre Mitchell is known to have created the Jeroboam bottle. It is thought that some of the production of Chateau du Tertre was estate bottled in the 1700’s, due to the glass blowing ability of the owner, Pierre Mitchell. Le Tertre, as the estate was known as in those days, was a popular wine in the Dutch market was sold to Henri de Koenigswarter of the Netherlands. It was during his tenure that the name was changed from Chateau Le Tertre to Chateau du Tertre. The famous estate was also owned by the Cruse family in the early 1900’s.
By World War II, the reputation and production of Chateau du Tertre had declined. In 1961 Chateau du Tertre was acquired by Philippe Gasqueton. If the Gasqueton name sounds familiar to you, it should. Philippe Gasqueton was quite well-known and experienced as a chateau manager as he owned Chateau Calon Segur in St. Estephe as well. Philippe Gasqueton replanted the vineyards of du Tertre as well as renovated the original chateau and modernized entire wine making making facilities. Philippe Gasqueton was able to do this with the help and backing of his Belgian business partners.
Chateau du Tertre The Modern Age
Following the death of Philippe Gasqueton in 1995, his widow sold the property to Eric Albada Jelgersma and Louise Albada Jelgersma. The Jelgersma family was already quite established in Bordeaux, as they were the owners of another Margaux property, Chateau Giscours. The Jelgersma family still owns Chateau Giscours today. The young, Alexander van Beek was brought into manage Chateau du Tertre. It was under the direction of Alexander van Beek that things began turning around for Chateau du Tertre. One of the first big decisions made by van Beek was to discontinue machine harvesting and move to picking by hand.Alexander van Beek did not stop there as you will learn.
Chateau du Tertre Vineyards, Terroir, Grapes, Winemaking
The 80 hectare property of Chateau du Tertre’s vineyard is planted on one large single block. They have 53.5 are hectares under vine. This is one of the largest single blocks in Margaux, as well as in all of the Medoc. It is important to note that their vineyard is also one of the few estates that is the same size today, as it was at the time of the 1855 Classification of the Medoc. The vineyard of Chateau du Terte is planted to 55% Cabernet Sauvignon, 20% Merlot, 15% Cabernet Franc and 5% Petit Verdot. The vine density has also increased, with the majority of the vineyard planted at 9,200 vines per hectare.
On average, the vines are close to 40 years of age. The estate also has older vines that are almost 70 years old. The oldest vines are their Cabernet Franc, which they are using for their own Massal selection. The terroir is mostly gravel, with some sand soils on two, gentle, sloping hills. The elevation close to the chateau graduates up to 27 meters, making it one of the highest peaks in the Margaux appellation. The location for much of the vineyard is situated close to a forest, which produces a slightly cooler, micro-climate, that adds more freshness to the wines. Geographically, they are next to their sister property, Chateau Giscours. In fact, only a small stream separates the two vineyards. Their best parcels are located just behind the chateau, and as well as on the peaks of their gravel hills.
At Chateau du Tertre, experiments started place in 2008 with biodynamic farming techniques with an eye to eventually becoming 100% biodynamic in the future. By 2017, 55% of the vineyard is being farmed using only biodynamic farming techniques. The estate is in the process of converting to exclusive use of biodynamic farming techniques. This is being on a parcel by parcel basis. Each time a parcel is replanted, it is being done using biodynamic farming at the current higher levels of vine density.
Chateau du Tertre Winemaking
For the vinification of Chateau du Tertre, the wines are vinified in a combination of 24 wood tanks, 10 concrete vats, 4 small cement eggs and 16 stainless steel tanks that range in size from 10 hectoliters up to 180 hectoliters, which allows for true, parcel by parcel vinification.
The thermoregulated vats are filled by gravity. Chateau du Tertre vinifies on a parcel by parcel basis at temperatures ranging from 25 degrees to 30 degrees Celsius. Chateau du Tertre was one of the first Bordeaux wine producers to begin using the cement Nomblot egg shaped, cement vats. The estate uses 4 egg shaped vats in total. These vats add more minerality to the wine. Malolactic fermentation takes place in a combination of French oak barrels and vats with 40% of the Malolactic fermentation taking place in barrel and 60% taking place in concrete vats. Chateau du Tertre spends on average 18 months in 50% new, French oak barrels and is lightly fined with egg whites.
The property produces a second wine, Les Hauts de Tertre. Production of Chateau du Tertre is on average close to 16,500 cases of wine per year.
The best vintages of Chateau du Tertre are: 2016, 2015, 2014, 2012, 2010, 2009, 2005, 2001 and 2000. Since 2000, the team at Chateau du Tertre, headed by Alexander van Beek, has truly been making all the right moves to improve the quality, texture and character in the wines, vintage after vintage.
Serving and Decanting Chateau du Tertre, with Wine, Food, Pairing Tips
Chateau du Tertre is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1-2 hours. This allows the wine to soften and open its perfume. The wine will also gently warm in the glass, releasing its aromatics. Older vintages might also need decanting, for both aerating and to remove the sediment. Chateau du Tertre is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau du Tertre is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Starting with the 2014 vintage, Chateau du Tertre began producing a dry white Bordeaux wine, “Tertre Blanc”. The wine is produced from a unique blend of Sauvignon Blanc, Chardonnay, Viognier and Gros Manseng. The wine is sold as a Vin de France because most of those grapes are not approved for planting in Bordeaux. The production is tiny, so good luck finding any as only 500 cases are produced each vintage. The white wine of du Tertre can be paired with all types of fresh seafood, shellfish, sushi, sashimi and of course cheese.
Château du Tertre Wine Tasting Notes
24 Vintages 124636 Views Sort Vintage Rating
2016 Château du Tertre ( Margaux)
Flowers, cherries, smoke, thyme, cassis and silky fruits all over the place in this medium-bodied, fresh, sophisticated wine. From a blend of 75% Cabernet Sauvignon, 10% Merlot Franc, 10% Cabernet Franc and 5% Petit Verdot, the wine reached 13.2% alcohol with a pH of 3.7. The Merlot was harvested from September 27 until October 10, the Cabernet Sauvignon from October 15 to October 19 and the Cabernet Franc from October 10 to October 13. The Petit Verdot was harvested in one day, October 15.
Apr 29, 2017points - Tasted 615 Views
2016 Tertre Blanc ( Vin de France)
Juicy, citrus, honeydew, flowers, vanilla and spice with tropical fruit accents get the wine going. Round, sweet and with some flesh, the fresh, citrus in the end, keeps it refreshing. The wine is vinified in stainless steel tanks and barrel aged in 100% new, French oak. The wine comes from a unique blend of 25% Chardonnay 25% Gros Manseng, 25% Viognier and 25% Sauvignon Blanc.
Apr 29, 2017points - Tasted 504 Views
2015 Château du Tertre ( Margaux)
Showing better than ever, this has a lot going on here. The wine is conceentrated, sweet, fresh, vibrant, silky and complex. This will age and evolve quite well too.
Jul 12, 2017points - Tasted 444 Views
With a kiss of dark cocoa, earth, plum and blackberry to get things started, this wine is supple, silky, long and fresh. The sweet, dark, red fruits, drizzles of chocolate, spice and freshness feel lovely on the palate. From a blend of 70% Cabernet Sauvignon, 10% Cabernet Franc, 10% Petit Verdot and 10% Merlot, this wine reached 13.5% alcohol with a pH of 3.8. The picking took place September 9 to October 9 and the wine will be aged in 47% new, French oak barrels. 91 - 93 Pts
Apr 21, 2016points - Tasted 2223 Views
2015 Tertre Blanc ( Vin de France)
Honeyed grapefruit, nuts, flowers, lemon peel and orange marmalade aromatics present a unique profile. Polished, sweet, yet fresh and vibrant, with a dominant citrus character, this is a fun, early drinker that will stump everyone in a blend tasting. From a unique blend of 42% Chardonnay, 31% Gros Manseng, 16% Viognier and 11% Sauvignon Blanc, the wine is vinified in stainless steel and barrel and aged in 100% new, French oak barrels.
Apr 29, 2016points - Tasted 784 Views
2014 Château du Tertre ( Margaux)
Forward in style, this will offers its charms young. The fruit has a softness, sweet and fresh character that is quit successful for the vintage, and will drink well young. The wine was made from a blend of 58% Cabernet Sauvignon, 20% Cabernet Franc, 12% Petit Verdot and 10% Merlot.
Jul 12, 2017points - Tasted 404 Views
Bright, fresh, vibrant, energetic and spicy, with loads of tobacco, earth and herbs on top of sweet, fresh cherries are all right there, in this medium bodied, charmer.
Feb 4, 2017points - Tasted 1925 Views
It’s not difficult to sense the flowers, blackberry and a bit of chocolate on the nose and easy to enjoy the smooth, softness coupled with the sensation of freshness on the palate. The sweet cherry finish makes this vintage already easy to drink. From a blend of 58% Cabernet Sauvignon, 20% Cabernet Franc, 12% Petit Verdot and 10% Merlot, the wine reached 13.2% alcohol. 89-91 Pts
Apr 22, 2015points - Tasted 2415 Views
2013 Château du Tertre ( Margaux)
Light in color and fruit, the wine is already starting to show some secondary characteristics. Light, but fresh and sweet, drink this now for its fresh, sweet, red berry and peppery character. The wine was made from blending 80% Cabernet Sauvignon, 10% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The amount of Cabernet Sauvignon in the blend for this vintage is a record for the property.
Jul 12, 2017points - Tasted 298 Views
Light in color, medium bodied and forward, there is good freshness to the bright, red cherries and strawberry tones that carry through from start to finish.
Feb 11, 2016points - Tasted 1874 Views
With fennel, spearmint, cocoa powder and spicy, crisp cassis, the wine is soft, polished and fresh. It makes up for its lack of depth with fresh red fruit and easy accessibility. The vintage uses the highest percentage of Cabernet Sauvignon in the history of the estate at 80% of the blend, along with 10% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The wine reached 13.2% alcohol and has a pH of 3.63 with yields of 36 hectoliters per hectare. The Grand Vin was made from 50% of the harvest. 89-91 Pts
Apr 20, 2014points - Tasted 1333 Views
2012 Château du Tertre ( Margaux)
Here you find smoke, cherries, tobacco and earth. Medium bodied, fresh and with polished fruits in the finish, give this another 5 years to develop. The wine was made from 55% Cabernet Sauvignon, 27% Merlot, 11% Cabernet Franc and 7% Petit Verdot.
Jul 12, 2017points - Tasted 395 Views
Fresh, medium bodied lively, crisp fruits, flowers and spice are found in this soft wine.
Mar 11, 2015points - Tasted 1702 Views
From a blend of 55% Cabernet Sauvignon, 27% Merlot and 11% Petit Verdot, the wine reached 13% alcohol and will be aged in 45% new French oak for close to 16 months. Ruby in color, this medium-bodied wine opens with tobacco, licorice, flowers and cherry notes. Soft and easygoing, the fresh, elegant, red berry-dominated, spicy wine should drink well close to release. 88-91 Pts
Apr 25, 2013points - Tasted 2129 Views
2011 Château du Tertre ( Margaux)
Developing rapidly, the wine already shows secondary characteristics. Medium bodied, fresh but light on the palate, there is an herbal note that is quite strong in the otherwise, fresh, silky finish. The wine was made from 60% Cabernet Sauvignon, 20% Cabernet Franc, 10% Merlot and 10% Petit Verdot.
Jul 12, 2017points - Tasted 348 Views
Medium bodied, soft, easy going, lighter style of wine. The earthy, truffle and dark cherry nose is more complex than the red and black plum finish.
Feb 17, 2014points - Tasted 1613 Views
From an assemblage of 60% Cabernet Sauvignon, 20% Cabernet Franc, 10% Merlot and 10% Petit Verdot, the wine reached 13% alcohol. Coffee bean, fennel, flowers, cassis and earth lead to a medium-bodied, round, sweet, fresh, cherry and cassis-filled wine. 89-91 Pts
Apr 19, 2012points - Tasted 2101 Views
2010 Château du Tertre ( Margaux)
Earthy, spicy, blackberries and black cherries create the aromatics. Fresh, clean, zippy fruits are found in the long finish. The final blend turned out to be 70% Cabernet Sauvignon, 20% Merlot and a healthy 10% Petit Verdot.
Feb 13, 2013points - Tasted 3424 Views
Chocolate, mint, blackberry, cassis, stone and spice scents, structured, polished, fresh, ripe and pure, this has improved since tasting it last year.
May 11, 2012points - Tasted 3378 Views
From an assemblage of 70% Cabernet Sauvignon, 20% Merlot and 10% Petit Verdot, the wine offers round textures and scents of fresh herbs, blackberries, cassis and tobacco. There is structure and freshness to allow this wine to age well. 90-91 Pts
Aug 2, 2011points - Tasted 3771 Views
du Tertre is the product of a blend from 70% Cabernet Sauvignon, 20% Merlot and 10% Petit Verdot. This is unique for the property as they usually include between 10% and 20% Cabernet Franc. This assemblage created a perfume of tobacco leaf, fresh herbs and blackberries. This elegant, medium/full bodied wine is filled with sweet cassis, ripe tannin and floral sensations ending with soft textures and ample freshness in the finish. 90-92 Pts
Apr 21, 2011points - Tasted 3697 Views
2009 Château du Tertre ( Margaux)
Lush, supple, elegant and fresh, the wine tastes, smells and feels great, with all its sweet, lush, fresh fruit and plummy, chocolate touches. You can drink this now, but it's going to better in 3-5 years. The wine was produced from blending 55% Cabernet Sauvignon, 22% Merlot, 15% Cabernet Franc and 8% Petit Verdot.
Jul 12, 2017points - Tasted 792 Views
Truffle, stone, espresso, blackberry, chocolate and menthol in the nose. Sweet, supple and filled with plush ripe, blackberry and plums, this is showing better than when it was tasted earlier this year with the UGC.
May 11, 2012points - Tasted 6953 Views
This is another 2009 Bordeaux that has fleshed out and improved since it was first tasted back in April, 2010. Licorice, coffee blackberry and plum aromas lead to a fresh, ripe, sensuous, well priced Margaux wine that was produced from a blend of 55% Cabernet Sauvignon, 22% Merlot, 15% Cabernet Franc and 8% Petit Verdot.
Feb 1, 2012points - Tasted 7132 Views
This has developed well since it was tasted in barrel. Truffle, licorice, cassis, black plum and spicy scents lead to an elegant, soft textured Margaux that ends with sweet plums and black cherries.
Aug 2, 2011points - Tasted 7139 Views
2009 du Tertre opens with cassis, leaves, vanilla, herbs, and pepper notes. Medium to full bodied, the wine has a blackberry and cherry finish showing a lot of fresh cracked pepper notes. 88/90 Pts
Aug 26, 2010points - Tasted 8109 Views
2008 Château du Tertre ( Margaux)
Still on the young, fruity side of the style range with loads of black cherries in the mouth and nose, you find more maturity in the finish, with its soft, silky, elegant tannins and freshness. Give it a few more years and will be even better. The wine was produced using 52% Cabernet Sauvignon, 33% Merlot, 15% Cabernet Franc.
Jul 12, 2017points - Tasted 381 Views
With perhaps the highest percentage of Cabernet Franc in the Medoc, (20% Cabernet Franc was used in 2008) Du Tertre produces a unique style of Bordeaux wine. The wine expresses tobacco, spice, herbs and cassis. Soft in texture, the wine ends with a red and black fruit filled finish.
Jan 28, 2011points - Tasted 4372 Views
2007 Château du Tertre ( Margaux)
Showing its age in the ruby, tea colored hue, the wine shows flowers, light red fruits, tobacco and earth. Light in fruit, but elegant in character, with a light, red fruit, herb and English breakfast tea finish. The wine requires drinking up, sooner than later. This is the penultimate vintage produced in the old cellar in large vats without temperature control. The wine was made from a blend of 50% Cabernet Sauvignon, 35% Merlot and 20% Cabernet Franc.
Jul 12, 2017points - Tasted 339 Views
2006 Château du Tertre ( Margaux)
With the tell-tale strictness of the vintage, the finish is still tannic. There is fruit, the fruit is ripe, and fresh, but the wine requires several more years before it softens and gains enough secondary nuances. The wine was produced from 50% Cabernet Sauvignon, 30% Merlot and 20% Cabernet Franc.
Jul 12, 2017points - Tasted 429 Views
Medium bodied, with a lot of development in the color, the wine offers a truffle and red berry nose, soft textures and earthy, fresh red plums in the finish. This is a ready to drink charmer.
May 25, 2016points - Tasted 1920 Views
2005 Château du Tertre ( Margaux)
Medium/full bodied, richly textured with a lush character to the fruit and tannins. Silky, sensuous and charming, the fruit feels great, the finish offers freshness and length along with tension. You can drink this now, or age it for further development. The wine was made blending 45% Cabernet Sauvignon, 30% Merlot, 20% Cabernet Franc and 5% Petit Verdot.
Jul 12, 2017points - Tasted 772 Views
Already open and serving up its tobacco, earth, cherry and wild strawberry charms, the wine has a softness to the tannins on the palate. ,The end is focused on its fresh, bright and almost, crisp, cassis and cranberry finish.
Jun 28, 2015points - Tasted 4177 Views
Smoke, oak, licorice and ripe, black cherries lead to a still youthful, tannic Margaux that wants a bit more time before it's red berry finish softens and gains more complexity. The wine is showing much better than it did in my last tasting few years ago.
Jan 29, 2013points - Tasted 4642 Views
Earthy, black pepper, smoke and cassis aromatics are found in this wine. Full bodied and concentrated with cassis and spice flavors, the dark berry finish was a little short.
Jul 2, 2010points - Tasted 9607 Views
2004 Château du Tertre ( Margaux)
Leafy tobacco, smoke, earth and cherries define the perfume. Ready to drink, the fruit is fresh, herbal and with a peppery complexity. There is a dryness in the otherwise charming finish. The wine was produced from blending 42% Cabernet Sauvignon,38% Merlot and 20% Cabernet Franc.
Jul 12, 2017points - Tasted 488 Views
Cedar wood, leaf, forest floor, herb and cassis, medium bodied, the tannins are resolved, the ready to drink wine ends with light, clean strawberry notes.
Jan 4, 2015points - Tasted 2826 Views
2003 Château du Tertre ( Margaux)
With a mature edge to its color, on the nose, the wine is all about its truffle, thyme, red fruit and smoke character. On the palate, you find soft, round textures, sweet, dark cherries and earth, There is no sensation of heat of jam. Tasting older than its true age, you find dusty tannins and polished, spicy red berries. Quite nice for a difficult vintage. The wine was made from blending 45% Cabernet Sauvignon, 35% Merlot and 20% Cabernet Franc.
Jul 12, 2017points - Tasted 433 Views
Developed in color, tobacco, cigar box, strawberry, cherry and leafy notes lead to a sweet, soft, supple, round and drinking at what is close to peak, I’d opt for drinking this over the next 5-8 years.
Dec 18, 2013points - Tasted 3349 Views
Smoke, tobacco, cassis and peppery spice scents open to a medium/full bodied, finesse styled wine that is developing rapidly.
May 15, 2011points - Tasted 6500 Views
2002 Château du Tertre ( Margaux)
Fully developed, the wine is medium bodied, with a soft entry and a distinctive herbal character on the palate and in the finish, especially in the end notes. . Classic in style is a good way to define the vintage here. The wine was made from a blend of 40% Cabernet Sauvignon, 35% Merlot and 25% Cabernet Franc, which is the highest percentage used in the blend.
Jul 12, 2017points - Tasted 301 Views
2001 Château du Tertre ( Margaux)
Cigar wrapper, wet earth and sweet cherries work together to create a medium bodied wine with freshness, and sweet, ripe, spicy fruits. The wine is polished, peppery, elegant and with the complexity of sandy tannins in the finish..
Jul 12, 2017points - Tasted 370 Views
This is really coming on strong. The floral, spicy, fresh, red and dark berries with just a hint of cigar box is shining on the nose. Soft textured, fresh, spicy, earthy, sweet cherries deliver the goods in the finish.
Dec 4, 2016points - Tasted 2202 Views
2000 Château du Tertre ( Margaux)
With smoky cocoa, dark cherries and truffle essences, the wine is soft, elegant and refined. Medium bodied, with a spicy edge, the fruit has freshness and vibrancy, with just a hint of leafy, herbs in the finish. From a blend of 45% Cabernet Sauvignon, 30% Merlot, 20% Cabernet Franc and 5% Petit Verdot, this is the first vintage in a few years to add any Petit Verdot.
Jul 12, 2017points - Tasted 530 Views
Forest floor, pepper, earth, cassis, truffle and tobacco notes lead to a wine that is on the austere side of the style range. Tannic and firm, the wine ends with crisp, fresh, cassis and cranberry flavors. Time might help soften the wine.
Feb 4, 2012points - Tasted 5652 Views
1999 Château du Tertre ( Margaux)
With a mature color showing ruby with tea accents, the wine is medium bodied, with an earthy, spicy, truffle and red berry character. Light, silky, bright and spicy, with a light, fresh, peppery, red berry character in its finish. This is fully mature and requires drinking. From a blend of 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc, this is the debut vintage produced in the new, modern cellars.
Jul 12, 2017points - Tasted 291 Views
1998 Château du Tertre ( Margaux)
Cigar wrapper, earthy, truffle cocoa and red fruits on the nose, the wine is medium bodied, soft in texture, with a short finish that offers cherries, spice, herbs and some tartness. If you are sitting on any bottles, this is a wine to drink sooner than later, before losing the remainder of its fruit. The final vintage produced in the original cellars with large vats and without temperature control. The wine was made from blending 45% Cabernet Sauvignon, 35% Merlot and 20% Cabernet Franc.
Jul 12, 2017points - Tasted 274 Views
1990 Château du Tertre ( Margaux)
Cassis, smoke, cedar, tobacco, spice and truffle aromas lead to a wine that has reached maturity. This needs to be drunk sooner than later.
Aug 2, 2011points - Tasted 3062 Views
1988 Château du Tertre ( Margaux)
Medium bodied with tobacco, spice and cassis, this fully mature wine is starting to drop its fruit and requires consumption.
Aug 2, 2011points - Tasted 3262 Views
1982 Château du Tertre ( Margaux)
Light ruby with tea colors, the wine offers truffle, tobacco, cedar, cassis and cherry scents. Medium bodied, this is fully mature and needs to be drunk up.
Aug 1, 2011points - Tasted 2955 Views