1995 Tertre Roteboeuf 750ml

France - Bordeaux - St Emilion/ Red / Bordeaux Blend   |     Watch

1995 Tertre Roteboeuf
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Reviews For This Wine


 
International Wine Cellar | 94

Very good deep red-ruby color. Fabulously expressive, superripe aromas of black raspberry, black cherry, maple syrup, toffee and roasted oak, with a floral topnote adding complexity. Thick, silky and amazingly sweet, with outstanding depth of flavor. As opulent and exotic as this wine is, it maintains lovely flavor definition. The toffee and smoky oak notes repeat on the palate. Suave tannins are buried in fruit. Wow!

Author: Stephen Tanzer
Issue: Issue 78

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Jancis Robinson | 17.5

Extremely dense and concentrated and only just coming out of its shell.  Prunes but not raisins and lots of luscious dark fruit.  Still quite a bit of tannin but no shortage of ripe tannins to counterbalance them.

Drink Dates: 2012-2037
Author: Jancis Robinson


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Wine Advocate | 95

This is the third vintage (1989 and 1990 were the other two) where Le Tertre-Roteboeuf exhibits a Le Pin-like exotic richness and opulence. The wine exhibits a dense ruby/purple color, and a compelling set of aromatics consisting of pain grille, ripe black cherry and cassis fruit, intermixed with truffles, mocha, and toffee. Dense and full-bodied, with layers of intensely ripe fruit, this plump, gorgeously pure, expansively flavored, multidimensional wine is even better out of bottle than it was in cask.

Drink Dates: 2001-2018
Author: Robert Parker
Issue: 115

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Wine Spectator | 91

Intense aromas of plums and spices. Medium- to full-bodied, with round, velvety tannins and a long, flavorful finish. Flavor-intense, with masses of toasted oak. New World-style Bordeaux.

Drink Dates: 2000-2005
Author: James Suckling


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More Vintages and Sizes of Tertre Roteboeuf:

2009 (750ml)

About This Producer


A virtual unknown in the world of great wine until the mid-1980s, Chateau Tertre Robeboeuf became something of a sensation after businessman-turned-winemaker Francois Mitjavile took the reins of his wife's inherited property. He quit his job at his family's haulage firm, spent two years interning at Chateau Figeac, and turned the chateau around. The name of the vineyard comes from the oxen that are used to plow the land. Literally translated, it means "hill of the belching beef." Never mind the bovines, the Merlot/Cabernet Franc blends are deeply endowed with plump plum and smoky earth and oak that seamlessly integrates with the opulent core.

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