2005 Tertre Roteboeuf 1.5L

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

2005 Tertre Roteboeuf
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Reviews For This Wine


 
International Wine Cellar | 94

($250) Good deep medium ruby. Wonderfully perfumed, fresh aromas of blackberry, raspberry, licorice, spices and violet pastille. Brilliantly pure and energetic, with outstanding flavor intensity and inner-mouth perfume. Still an infant today, with primary black fruits dominating. But this has the spicy, floral perfume of the greatest vintages of this wine. The ripely tannic, palate-saturating finish is wonderfully long and vibrant. "Our most beautiful vintage since 1990," notes Mitjavile.

Author: Stephen Tanzer
Issue: Issue 138

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Jancis Robinson | 18

Slightly green top note but lovely luscious sweet fruit on the palate – really racy and gorgeous though a little more forward than one might think ideal. Not heavy. Clean, refreshing finish, though not exceptionally persistent.

Drink Dates: 2013-2027
Author: Jancis Robinson


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Wine Advocate | 98

A sensational effort, Tertre Roteboeuf's 2005, along with the 2000, is one of the most profound wines made by Francois Mitjavile. A dense ruby/purple color is followed by a stunning perfume of sweet black currants, jammy cherries, licorice, and spice. Full-bodied and opulent with high, but remarkably sweet, velvety tannins as well as a stunning texture and a finish that lasts nearly a minute, this prodigious St.-Emilion should be drinkable in 3-4 years, and last for two decades or more. Kudos to the proprietor.

Drink Dates: 2011-2031
Author: Robert Parker
Issue: 176

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Wine Spectator | 92-94

Beautiful fruit with a Burgundian style. Pure and aromatic. Full-bodied, with gorgeous fruit and a long, long finish. Seductive. This is a fascinating and cerebral wine that wows you with its beauty. This could easily move up to a classic rating.

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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