Wine Advisor
Tertre Roteboeuf 2006
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Tasting notes
Reviewed by: Neal Martin
Tasted blind at Southwold ’06 Bordeaux tasting. This has a beautiful, lifted nose with stunning definition and purity, a lot of vanillary new oak, very modern in style, but quite sensuous and voluptuous. Cassis, blueberry jam and a touch of orange sorbet. The palate is rounded on the entry, touches of roasted herbs inflected the succulent, gamey black fruit with racy acidity on the elegant, harmonious finish. Very polished. This is a sumptuous, gorgeous Saint Emilion that is surpassing my initial optimism. Tasted January 2010.
Reviewed by: Robert M. Parker, Jr.
After the prodigious 2005, this is a so-so effort from proprietor Francois Mitjavile. A medium dark ruby color is accompanied by scents of dusty, earthy, sweet and sour cherries. The wine hits the palate with a medium-bodied mouthfeel, but hard tannins appear in the narrow, austere, disjointed finish. With aeration, some chocolate and herb characteristics make an appearance, but the wine’s structure dominates. I suspect it will dry out within a decade.
Reviewed by: Neal Martin
Tasted at the chateau. A sensational wine from Francois Mitjavile, this 2006 bottled just the week before. This has a little more lift and intensity on the nose than the 2007 with scents of blackberry, wild hedgerow, blueberry and a touch of Indian ink. Wonderful sense of transparency. The palate is medium-bodied, beautifully balanced with good acidity and like the 2007, imbued with the most silky, harmonious texture you can imagine. Very focused, perhaps a greater sense of tension than the 2007 with a wonderfully defined finish. Not quite the length of the great vintage, just easing off on the finish. Drink 2010-2030. Tasted September 2008.
Reviewed by: Antonio Galloni
François Mitjavile’s 2006 Tertre Rôteboeuf is an absolute joy to taste. Generally speaking, I am not a huge fan of the 2006s because so many wines are gamy, rustic and rough around the edges. There are no such issues here. Wonderfully perfumed, with striking inner sweetness and layers of fruit, the 2006 Tertre Rôteboeuf is exceptionally vivid from the very first taste. The 2006 remains quite fresh for its age and is only just beginning to show signs of arriving at its first plateau of maturity in its aromatics. On the palate, though, the wine is still quite deep and almost shockingly concentrated. Opulent dark fruit, grilled herb and chocolate flavors all flesh out effortlessly. A sheen of new French oak brings it all together and gives the wine its distinctive feel. All of the signatures of François Mitjavile’s quirky, personal style come through in this deeply expressive, hauntingly beautiful Saint-Émilion. In a word: superb!
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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