Tertre Roteboeuf St. Emilion Bordeaux Wine, Complete Guide

Tertre Roteboeuf 1 Tertre Roteboeuf St. Emilion Bordeaux Wine, Complete Guide

Everything about Tertre Roteboeuf St. Emilion, 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

Tertre Roteboeuf History, Overview

Tertre Roteboeuf has been a family affair for a few generations at this point. It started when the estate was known as Le Tertre. The traditional farmhouse on the estate was constructed in the early 18th century, about 1730, give or take. Jumping ahead, the modern era for Tertre Roteboeuf starts when it was it was owned by François Mitjavile’s future, father-in-law. In 1961, after he passed away, it was next inherited by his daughter Miloute. She and her cousins came to an agreement. She owned the vineyards. They had the time and the knowledge as they were already established producers in Saint Emilion. Her cousins were experienced as they already owned Chateau Bellefont-Belcier, where the wine of Le Tertre was being produced. So a partnership was formed which gave birth to what we know of as Tertre Roteboeuf today.

Wanting to learn about Bordeaux wine making, François Mitjavile started his wine career at another St. Emilion estate, Chateau Figeac. This was back in 1975. Two short years later, he returned to Le Tertre. At that time he decided to change the name of the property. He did this by giving the wine a second name. He added the word Roteboeuf to Le Terte and Le Tertre Roteboeuf was born. The logic behind this was to separate the estate from the numerous Right Bank chateaux already using the word Tertre in their name. His plan was to make the name of the chateau stand out. And it did! The name, Le Tertre Roteboeuf which is loosely translated into “Hill of the belching beef,” pays hommage to a time when the property was probably used for cattle to graze.

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The first vintage of Le Tertre Roteboeuf produced by François Mitjavile was the 1978. While the estate is not what you would call modern, some of the first changes made by Francois Mitjavile was to begin the practice of using a portion of new, French oak to age the wine. Prior to François Mitjavile taking over Tertre Roteboeuf, the wines were never aged in new oak barrels. That changed starting with the 1985 vintage when the wines were aged in 50% new, French oak barrels for the first time. In a few years, the wine of Tertre Roteboeuf would be aged in 100% new, French oak barrels, a practice they continue using today. Next, François Mitjavile began harvesting later, picking riper fruit and reducing the yields. François Mitjavile soon began moving to using organic, sustainable, vineyard farming techniques. It took only a few years until Tertre Roteboeuf became known as one of the top wines of the St. Emilion appellation. The turnaround began with the 1989 vintage. Since 1989, Tertre Roteboeuf has maintained their status as one of the best wines from Saint Emilion.

Tertre Roteboeuf Vineyards, Terroir, Grapes, Winemaking

The 6 hectare vineyards of Tertre Roteboeuf are planted to 80% Merlot and 20% Cabernet Franc. The vines are located in the southeastern sector of Saint Emilion. They are not far from Chateau Troplong Mondot, Chateau Larcis Ducasse and Chateau Pavie. The terroir is a hillside slope with limestone and clay based soils in one large block. The hillside elevation offered great, natural drainage. The vineyards of Tertre Roteboeuf are planted to 80% Merlot and 20% Cabernet Franc. On average, the vines are 40 years of age.

However, some of the Cabernet Franc vines are closer to 50 years of age. Due to a combination of personal preference and their naturally cooler terroir, Tertre Roteboeuf is usually one of the last estates to finish harvesting in Saint Emilion. Even though they start picking later than most estates in the region, because they usually complete their harvest over just a day or so, instead of picking over an extended period time, they are able to retain the freshness needed in their fruit.

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Tertre Roteboeuf is not only unique in their style of wine, they are also different when it comes to vineyard management. The vines are trained to be closer to the ground, which helps create their own, micro climate, which is slightly warmer by about 1 degree Celsius than other neighboring vineyards. This additional factor also aids in the degree of ripeness and maturity for the grapes and the wine. This is accomplished by using the cordon system, instead of the more, widely adopted Guyot method. The lower trellising provides enough of a leaf canopy for the grapes. Something else that sets Tertre Roteboeuf apart from other vineyards in the appellation, they do not green harvest. The vine density is kept at 5,555 vines per hectare.

To produce the wine of Tertre Roteboeuf, Francois Mitjavile starts with his desire to pick late and to seek low yields. Vinification takes place in traditional, cement vats. Malolactic fermentation takes place in barrel. At Tertre Roteboeuf, it is always good to remember that many things are unique, and that includes part of the aging process. While most barrel aging cellars are quite cool that is not the case here. Because the cellars are underground, cut into the limestone, they can be cool. But here, they purposely warm the cellars to as high as 20 degrees Celsius, (68 degrees Fahrenheit) during the aging process, which they believe allows for better and earlier, integration between the new oak barrels and the wine. Because this process adds more air, and in essence, also adds somewhat of an oxidized quality, at Tertre Roteboeuf, they believe this allows for a longer, and more complex aging to take place in the bottle. From personal experience, I believe this definitely helps the wine of Tertre Roteboeuf enter an earlier plateau of maturity, while also, providing pleasure and complexity in its youth.

Today, the wine of Tertre Roteboeuf is always aged in 100% new, French oak for 18 to 24 months. However, that was not always the case. For example in 1982, there was no new oak used. The wine was aged in vat and used oak barrels. By 1985, the wines were being aged in 50% new, French oak barrels. While the wines are aged in 100% new oak, at Tertre Roteboeuf, they only use one type of oak barrel which is produced by Radoux.

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While most Bordeaux wine is sold through negociants, that is not the case with Tertre Roteboeuf. They sell their wine outside the traditional negociant system and prefer to sell their wine direct to importers and merchants. Interestingly, Tertre Roteboeuf goes their own way when it comes to the St. Emilion Classification as well. While they would easily be awarded Premier Cru Classe’ status, they prefer to remain unclassified. As the market sets the value and price, their decision has not hurt the wine as Tertre Roteboeuf remains one of the most expensive wines of the region.

The best vintages of Tertre Roteboeuf are: 2016, 2015, 2014, 2012, 2010, 2009, 2008, 2005, 2003, 2001, 2000, 1998, 1990 and 1989. Older vintages should be approached with caution as they are not the same style of wine you find today.

Serving and Decanting Tertre Roteboeuf with Wine, Food and Pairing Tips

Tertre Roteboeuf 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 2-3 hours. This allows the wine to soften and open its perfume. Older vintages might also need decanting, for both aerating and to remove the sediment. Tertre Roteboeuf is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Tertre Roteboeuf is a perfect match with Asian dishes, hearty fish courses like tuna, salmon mushrooms and pasta as well as cheese.

Tertre Roteboeuf Character and Style

Tertre Roteboeuf produces a unique style of Bordeaux wine from St. Emilion. There are a few reasons for this. First, there is no second wine. The reason behind this according to François Mitjavile is, at Tertre Roteboeuf they are not only looking to produce the best wine possible. They also truly want each year to resemble the character of the vintage. Ripe years should taste like fruit from ripe vintages. Lesser vintages should in turn, represent what the vineyards were able to do as well. In part, because the fruit is picked late, the wine of Tertre Roteboeuf offers a unique, powerful, crushed raspberry and mineral perfume, along with black cherry, licorice and elements of kirsch. The wine of Tertre Roteboeuf is rich, racy and plush. With age, the wine develops exotic, opulent textures and aromatic qualities. However, it does not seem to make old bones. The wine might be best between 15 and 25 years of age, depending on the vintage.

The Mitjavile family owns two other Bordeaux properties; Domaine lAurage in Cotes de Castillon and Roc de Cambes in the appellation of Cotes de Bourg. LouisMitjavile and his sister Caroline Mitjavile are completely in charge of the Cotes de Bordeaux property. You can expect to hear about Louis Mitjavile as his consultancy business continues picking up more wineries.


Tertre Rôteboeuf Wine Tasting Notes

22 Vintages 183195 Views Sort    Vintage    Rating

  1. 2016 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Lusciously textured, fresh black raspberries, wild cherries, wet earth, oyster shell, smoke, licorice and forest scents create a complex set of aromas. Exotic Indian silk, virgin velvet, ruby fruits, anisette and soft tannins make this a hedonistic thrill ride. The wine was produced from a blend of 80% Merlot and 20% Cabernet Franc.

      97 points - Tasted
  2. 2015 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Either I was off the first time I tasted the wine, the sample was off, or both. I'm happy I had the chance to retaste the wine as the second showing several weeks later was rocking! Silky, lush, concentrated, ripe, fresh, sweet, exotic and mineral driven, the wine combines power with opulence, ripe fruits, length and intensity. 97-99 Pts

      98 points - Tasted
    2. Earth, truffle, smoke, herbs and truffle. The wine shows an earthy, saline, stony quality concentration of ripe, dark plums with round powerful, tannins. This is perhaps the deepest, darkest vintage ever produced at Tertre Roteboeuf. The wine was made from a blend of 80% Merlot and 20% Cabernet Franc, The harvest took place from October 11 to October 12, making this one of the last estates in St. Emilion to pick. The wine reached 14.5% alcohol

      95 points - Tasted
  3. 2014 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Silky, sweet soft, fresh fruits with a focus on ripe, cherries, black raspberry, floral and a touch of exotic citrus in the end note. Medium/full bodied with a fresh, sweet, rich, raspberry note in the finish that really hangs on.

      94 points - Tasted
    2. From a blend of 80% Merlot and 20% Cabernet Franc, scents of wet earth, forest, caramel and black raspberries pop from the glass. In the mouth, lush cherry griotte, fresh black raspberry and spice, leave a lasting impression. The harvest took place from October 15 to October 20, making this one of the property’s latest crops. The wine reached 13.8% alcohol and the pH is 3.88. 93-95 Pts

      94 points - Tasted
  4. 2013 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Truffle, barnyard, licorice, espresso bean, black cherry, smoke and jam make up the aromatics. On the palate, the wine is rich, silky and soft, offering a density of flavor, freshness and sweet, ripe plum that was difficult to achieve in this vintage. From yields of 15 hectoliters, the wine blends 80% Merlot and 20% Cabernet Franc. In 2013, Tertre Roteboeuf was only able to produce 30% of their normal production. The wine reached 13.9% alcohol with a pH of 3.8 and is aging in 100% new French oak. Picked between October 16 and October 18, this is one of the latest harvests for this individualistic estate. This would be a good wine any vintage, but in 2913, this is a miracle! 93-95 Pts

      94 points - Tasted
  5. 2012 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Voluptuous, silky and plush, with a core of ripe black raspberries, earth and spice. The wine coats your palate with layers of sweet, ripe fruits, velvety tannins and opulent, exotic textures. The wine is concentrated, rich and intense, yet everything is perfectly in balance with all it has to offer.

      96 points - Tasted
    2. Always a fun place to taste, I was told pick the barrel I wanted to choose from and went with lucky number 7. From a blend of 80% Merlot and 20% Cabernet Franc, the wine reached 14% alcohol. The fruit, harvested in a single day on October 8, sings with licorice, spicy raspberries and earth. Fresh, pure raspberries, silky tannins and lush textures end with ripe, sweet cherries. 94-95 Pts

      94 points - Tasted
  6. 2011 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. If you ever cook with truffle and raspberry to create an exotic dish, I’m sure this will offer a similar result. Silky, mineral driven, with a saline quality to the tannins along with spicy, fresh, red berries and earthy notes. This is a wine to enjoy in its youth.

      92 points - Tasted
    2. From 85% Merlot and 15% Cabernet Franc, the wine is aged in 100% new oak and reached 13.5% alcohol. Licorice, coffee, earth and black cherry jam aromas lead to a medium-bodied, silky, fresh and ripe plum- and red cherry-dominated wine. 92-93 Pts

      92 points - Tasted
  7. 2010 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Smoke, licorice, vanilla bean, toast, ripe and over ripe plum notes create the perfume. This is incredibly dense, sensuous and glycerin filled, the wine slips and slides all over your palate. With massive concentration and intensity of flavor, the wine is sexy, showy and flamboyant. There is no sensation of heat in the 16% percent finish. This is a wine for tasters seeking a night of hedonistic pleasure.

      97 points - Tasted
    2. 2010 Tertre Roteboeuf From an assemblage of 80% Merlot and 20% Cabernet Franc, the wine reached 15.6% alcohol with a pH of 3.75. The wine does not feel hot. With massive amounts of glycerin, the wine offers exotic textures not found in other wines. The wine will be aged in 100% new oak barrels from Radoux. With a strong perfume filled with iron, oak, jammy red and black berries and fennel, this lush, unctuous, unique expression of St. Emilion is sweet, mouth filling, opulent and loaded with oaky, sweet, candied black and red berries, licorice and roasted fruits. 95-97 Pts

      96 points - Tasted
  8. 2009 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Forest floor, wet earth, truffle, licorice, coffee bean, sweet black plums, black raspberry jam and toast scents create the complex aromas. On the palate, the supple textured, opulent, low acid wine is filled with minerals, fresh, ripe cherry, black raspberry, licorice and plum liqueur. There is no sensation of heat in the 15.5% alcohol.

      95 points - Tasted
  9. 2008 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. 08 Tertre Roteboeuf, from 85% merlot and 15% cabernet franc, has aromas of licorice, coffee, blackberry, kirsch, and jammy raspberry. The palate enjoys a sensuous display of juicy black plum and chocolate in the long finish. The wine is ripe, full bodied, concentrated, and round. The estate uses only one kind of oak, Radoux, picked for the matching grain. The property blends shortly after fermentation. 92-95 Pts

      94 points - Tasted
  10. 2007 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. One of the top wines from the Right Bank in most years, and 2007 is no exception. Finesse in style, there is a freshness to the black raspberry tinted fruits, with the added nuances of cherry blossoms, wet earth and hints of thyme. Softly textured, with silky, soft, polished red fruits in the finish, the wine was produced from blending 80% Merlot with 20% Cabernet Franc.

      92 points - Tasted
  11. 2006 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Light in color, the wine looks much older than its current age. Jammy black raspberry, vanilla, kirsch and spice aromas greet your nose. The charming, St. Emilion wine feels polished and silky in texture, but it's rapidly reaching maturity at an early age. I'd opt for drinking this sooner than later.

      91 points - Tasted
  12. 2005 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. With its earthy, black raspberry, caramel center, fresh black raspberry liqueur, truffle, smoke and herb finish, this full bodied, concentrated, ripe, plush, sensuous, opulently textured wine is already starting to show well. If you’re lucky enough to have a few bottles in your cellar, another 2-4 years of sleep will add a lot more complexity to the wine.

      97 points - Tasted
    2. Not always the deepest colored St. Emilion, but this is darker in hue than most vintages. Perfume seems to waft from the freshly popped bottle with scents of spicy, jammy, black raspberry, plums and overripe cherries. Your palate is transfixed by the luxurious quality of the fruit that flows into your mouth. This Bordeaux is very sweet, concentrated and ends in a lingering black cherry note.

      97 points - Tasted
  13. 2004 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Earthy, smoky, plum liqueur, tobacco and truffle aromas are perfectly paired with the silky, polished, sexy, exotic textured fruit and spice that coats your palate with sweet, fresh cherries. This is drinking in the sweet spot today.

      94 points - Tasted
  14. 2003 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Silky, ripe wild strawberries, cherry and raspberry sensations with sensuous textures with just a hint of dryness in the finish. This is still showing well, but there is no reason to hold it any longer as the fruit is only going to fade from here.

      91 points - Tasted
  15. 2001 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Jammy black raspberries, kirsch, cocoa, black cherry, fennel, smoke and stone create a complex perfume. Medium/full bodied, with sensuous, round textures and a plush, ripe, red berry finish are what you’ll find in this mature St. Emilion. Tertre Roteboeuf is a wonderful expression of Bordeaux, but it’s not the longest lived wine. I’d drink this over the next 5-8 years.

      92 points - Tasted
  16. 2000 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Elegant, silky, refined and sensuous, the fruit feels great on your palate and tastes even better. Truffle, flowers, black cherry, raspberry and licorice are right where they need to be. Polished and fresh, this is drinking close to peak.

      94 points - Tasted
    2. Medium/full bodied, with a sweet, fresh, soft, silky black raspberry, red plum and cherry character, the wine is elegant, supple, soft, silky and fresh, with a nice purity of fruit from start to finish. Still youthful, there is a lot of upside to this wine. I've tasted slightly better bottles from the same case. Note to self, try another bottle in the near future.

      94 points - Tasted
    3. Still deeply colored, with an earthy, smoky, black raspberry and truffle nose, the wine is polished, fresh, soft, round and deep. It's showing great today and could improve with a few more years. Very stylish wine here.

      95 points - Tasted
    4. This opens up with crushed raspberry, plum, black cherry and licorice aromas. Sexy, soft, silky and intense, the wine fills your mouth with freshness and soft textures.

      95 points - Tasted
  17. 1999 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Fully mature, the wine screams with ripe and over ripe black raspberries, earth, stone, spice, plum and licorice. Silky, soft and smooth, this is drinking at its peak today.

      91 points - Tasted
  18. 1998 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. What the wine lacks for in the power department, it more than makes for it with a liberal dose of elegance, complexity and grace. The nose, with its blend of tobacco, black raspberry and truffle, the palate with its soft, silky charms, the finish with its lush, fresh, black raspberry essence is impossible not to like. Popped and poured, this is at peak. Drink it over the next decade or so.

      93 points - Tasted
    2. This is the perfect time to pop a cork, the wine is soft, polished, soft and silky, there is a beauty of fresh black raspberries, flowers, spice and earth coupled with freshness and silk that makes each sip a treat.

      93 points - Tasted
    3. Popped and poured, the black raspberry, floral, licorice, stone, cigar box and smoky tobacco scented nose grabbed your attention. At first the wine felt a little rustic, but with air, the textures softened and filled out, leaving you with sensuous, silky, dark red berries. I am not sure where this wine is going, but there is probably no reason to hold off from opening a bottle today.

      93 points - Tasted
    4. Licorice, black raspberry, black cherry liqueur, truffle, spice and minerals, plush, silky, glycerin filled textures and a supple, lush, almost exotic, fresh, pure, earthy, plum and raspberry filled finish. This is drinking perfectly today.

      95 points - Tasted
    5. Truffle, fresh picked raspberry, spearmint, wild cherries, licorice, coffee bean, stone, chocoalte and floral notes pique your senses. On the palate, this is pure hedonism. Liquid silk, velvet, plush, decadent textures which end in fresh, chocolate covered, black raspberries. If those descriptor does not work, try liquid sex. This has become a much better wine over the past few years. Its just entered the the serious, prime time drinking stage. Drink it now, and over the next decade. If the finish was a but longer, the wine would have earned an even higher scores. This is a superb Tertre Roteboeuf.

      94 points - Tasted
    6. Licorice, black raspberry and dark cherry scents are easy to find. Soft silky textures are paired with a lush, dark fruit finish.

      92 points - Tasted
    7. This magical perfume sports tell tale aromas of fresh, ripe raspberry liquor and kirsch. Lush, exotic and plush entry with a long, complex finish. The wine will improve. But, it's a good time to start drinking it.

      95 points - Tasted
    8. Raspberry liquor and Kirsch greet you. With time, added complexities emerge. Lush and exotic in the mouth and palate. Very rich. Some tannin, but, there is no reason not to be drinking this wine today.

      94 points - Tasted
  19. 1995 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. In 1995, Tertre Roteboeuf managed to avoid the problem with stern tannins faced by so many growers. Close to fully mature, the wine offers sweet black raspberry, kirsch, mineral, earth, mushroom, herb and iron scents. Medium bodied, fresh and lively, but lacking the sensuous, lush qualities found in the best vintages.

      91 points - Tasted
  20. 1990 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Fully mature, it's easy to enjoy the smoky, licorice, black raspberry, earth and stone driven perfume. Soft, silky and smooth on the palate, the wine ends with a sweet, cherry, raspberry and earthy essence. There is no reason to hold this any longer.

      94 points - Tasted
    2. Licorice, minerality, truffle, plums, cassis, earth, spice and an elegant note of fresh picked raspberry create a complex fragrance. In the mouth, the feels lush, round and soft to the touch, finishing with chocolate, silky black cherry and spice sensations. This wine is fully mature. Over the past few years, the wine has gained in complexity, but its lost some of its density and power. I'm going to finish my case over the next 3-5 years.

      93 points - Tasted
    3. Rich, opulent, concentrated and filled with glycerin. This plummy, raspberry and black cherry wine was slipping and sliding all over my palate. Very sexy juice. It's drinking well now, but it should improve for a few more years and offer pleasure for another 15 or 20. This is a wine for pleasure seeking hedonists.

      94 points - Tasted
    4. A mélange of red and black fruits, kirsch and jammy raspberries kick the aromatics into high gear. Full bodied, round and ripe, the wine ends in a blast of black raspberry and licorice and spice.

      94 points - Tasted
    5. Potent aromas of jammy, black fruit, raspberry, coffee and earth. Full bodied, rich, thick with a luscious texture. A very distinctive style of wine.

      96 points - Tasted
  21. 1989 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. Fully mature, if you have a bottle, you should consider popping a cork so you can get the most of its fresh, ripe, black raspberries, flowers, earth, licorice and liqueur profile. Silky, soft and smooth, this is at, or sightly past its apogee.

      93 points - Tasted
    2. This wine has shown a lot of bottle variation. spicy raspberry, earthy, herbal, plumy, black cherry nose. Rich, complex, and multi layered, this unique expression of St. Emilion has reached maturity. The wine ends with a big mouth of chocolate covered strawberry flavor and velvet textures

      94 points - Tasted
    3. It's always a nice surprise when the last bottle from a case turns out better than expected. Licorice, truffle, black cherry and smoke aromas led to an opulent, exotically textured wine. Rich and filled with layers of ripe juicy plums, this earthy wine finishes with chocolate, black raspberry and plums. This is probably fully mature. There is no reason to hold it any longer.

      94 points - Tasted
    4. Black cherry and black raspberries blended perfectly in the nose which was further complicated with scents of jam, licorice, coffee and spice. Soft, round and opulent, this racy St. Emilion finished with flavors with sweet, black raspberries.

      93 points - Tasted
    5. Stuffed with ripe, fresh, raspberry, minerals and fresh herbs, this rich, ripe, fresh and expressive wine ends with opulent, silky, black raspberry, licorice and dark cherry flavors.

      93 points - Tasted
    6. The wine starts with an earthy, herbal, plummy nose complicated by scents of stewed black and red fruits and hints of black raspberry. Very sexy, plush mouth feel. Good concentration and a long, clean, velvety finish.

      93 points - Tasted
    7. The wine lacked the depth and concentration of better bottles. Higher in acid and brighter in flavor than usual, this also seemed fully mature. The tell tale ripe raspberry notes were present, but they were not out in full force and there was a slight tartness in the marginally clipped finish. This bottle was not singing as loud as I was hoping for.

      90 points - Tasted
    8. This kinky, exotic, decadent wine is so much fun to drink. Tertre is one of the easier wines to recognize due to its exotic, red, fruit and herb tinted character.

      94 points - Tasted
    9. When first meeting this wine, you’re introduced to an explosion of red and black fruit, roasted plums and a fabulous raspberry note. This wine is huge, ripe, sweet and perfectly balanced. The long spicy, red fruit finish is compelling

      96 points - Tasted
  22. 1985 Tertre Rôteboeuf ( St. Émilion Grand Cru)

    1. All earth and tobacco, with rustic textures and only a minimal amount of fruit remaining. This has probably been past its prime for over a decade.

      80 points - Tasted