2017 Tertre Roteboeuf

FRANCE / BORDEAUX / SAINT-EMILION
  • 97 WA
  • Variety
    Red Bordeaux Blend
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SKU: 59798-2017-750-1A
  • Wine Advocate | Rating: 98

    Deep garnet-purple colored, the 2017 Le Tertre Roteboeuf offers up gorgeous wild blueberries, crushed blackcurrants and redcurrants notes with touches of lavender, violets, Sichuan pepper and cloves plus a waft of anise. The medium to full-bodied palate is very firm with ripe, grainy tannins and wonderful freshness and depth, finishing very long with some exotic spices coming through.
    Author: Lisa Perrotti-Brown
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  • 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.
    Located in the southwest of France, Bordeaux is the single largest fine-wine-producing region in the world, with more than 15,000 growers spread over 57 appellations and more than 700 million bottles produced annually. The region boasts a two-thousand-year winemaking history and some of the wine world's most recognized and highly sought-after names. Red Bordeaux blends comprise eighty percent of production, but dry and sweet whites are also well-known. The region is divided into the Left and Right Banks (of the Dordogne River); Cabernet Sauvignon prevails in the former and Merlot in the latter.

    White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

    Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

    The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

    Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

    Collector Data For This Wine

    • 6 bottles owned
    • 1 collectors