Wine Advisor
Tertre Roteboeuf 2002
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Description
Tasting notes
Reviewed by: Stephen Tanzer
Good bright ruby-red. Aromas of black raspberry, black cherry, pepper, licorice and Cuban tobacco. Then considerably drier than the 2003 and 2004 and not particularly vibrant today. In a very closed stage. Finishes with substantial tongue-drying tannins.
Reviewed by: Stephen Tanzer
Fresh, dark red, a bit more ruby than the 2003. Sappy aromas of toasted black raspberry and black licorice; also showing signs of surmaturite Then supple and sweetly oaky in the mouth, with flavors of red fruits, chocolate and coffee. A bit bony today, showing less density but more verve than the 2003. Still a tad hard on the back end; Mitjavile told me he planned to fine the wine with egg whites to smooth out its rough edges. If you take off the rude tannins that hide the fruit, the wine will seem more ample, he told me, explaining why he, as well as others in the Bordeaux region, prefer fining to filtration.
Reviewed by: Stephen Tanzer
Full red-ruby. Aromas of small red and black fruits, licorice and spicy oak; one can literally smell the wine's acidity. Then juicy and vibrant, with modest density but very good flavor intensity and firm structure. This is absorbing the oak without showing it, a characteristic Mitjavile partly attributes to the wine's strong acidity. Tightly wound today, showing black cherry and licorice flavors.
Reviewed by: Neal Martin
Given my tepid reaction to Saint Emilion's 2002 wines, this is a great success. A stunning nose of ripe cherry, redcurrants, raspberry and rose petals with superb delineation. The palate is silky like all fine, young Tertre-Roteboeufs but still cloaked in a lot of new oak that is fortunately supremely well integrated into the fabric of the wine. Full-bodied, tannic and modern in style: a wine with oodles of panache, though not quite as complex of sophisticated as other vintages. Tasted November 2006. Drinking 2014-2025.
Reviewed by: Neal Martin
Tasted blind at Farr’s 2002 Bordeaux tasting. This has a lifted nose of ripe wild strawberry, cranberry, pomegranate and earth, although there is a nagging “musty” element that I cannot ignore. The palate is medium-bodied with black fruits on the gritty entry, firm tannins, rather disjointed at the moment with a dry savoury finish. Tasted October 2009.
Reviewed by: Robert M. Parker, Jr.
Low acidity as well as a distinct herbaceousness (or tapenade?) are found in the 2002 Tertre Roteboeuf along with fragrant aromas of licorice, cherries, and currants. Medium-bodied and soft, it is best consumed during its first 6-8 years of life. This is not one of the most inspiring efforts produced by the obsessive/compulsive proprietor, Francois Mitjavile.
About the Producer
Tertre Roteboeuf is located in the Saint-Emilion region of Bordeaux, France, and is one of the top local wineries. Chateau Rotbouf owns 5.7 hectares of vineyards, mainly located in the southeast of Saint-Émilion. The soil in the garden is mostly limestone and clay soil. 80% of the vineyard is planted with Merlot and 20% with Cabernet Franc. The average age of the vines is 40 years, with some Cabernet Franc vines approaching 50 years old. The way of cultivating vines in Rotpov Winery is different. The vines are mainly cultivated in a low cultivation method, which is conducive to the formation of a unique microclimate in the vineyard, making the temperature of the vineyard higher than that of other nearby vineyards. These are conducive to the ripening of grapes. Due to the fact that the vineyards are located in cooler climates, Rotpov often delays the picking of the grapes. The picked grapes are screened, pressed, and then fermented in traditional cement vats. The wine obtained from fermentation will undergo malolactic fermentation (Malolactic Fermentation) in wooden barrels. The winery will mature the wine in new French oak barrels for 18 to 24 months. Chateau Rotbouve has reached the standard of classified winery, but the winery insists not to join the classification system. Such a decision did not affect the status of Chateau Rotbouf in Saint-Émilion or even Bordeaux at all, and the price and market demand of the winery of the chateau have always been at the forefront.
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