2004 Tertre Roteboeuf 750ml

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

IWC 90   WA 89   JR 17.5  
2004 Tertre Roteboeuf Front View
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Professional Reviews For This Wine

International Wine Cellar | Rating: 90

Deep ruby-red. Black raspberry, minerals and smoked meat on the nose. Lush and sweet but in a reserved style; an extremely idiosyncratic wine that combines an almost syrah-like liqueur quality and very fresh acids that accentuate the wine's fruit. Finishes with broad, dusty tannins that seem finer-or at least lighter-than those of the massive 2005. A very lively style of Tertre-Roteboeuf with less obvious sweetness than many recent vintages here.

Author: Stephen Tanzer
Issue: Issue 132

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Wine Advocate | Rating: 89

The bottled 2004 Tertre Roteboeuf is a very good effort for the vintage, revealing a Chateauneuf du Pape-like kirsch liqueur note intermixed with hints of beef blood, sweet herbs, and licorice. It will not make anyone forget the monumental 2000 or top-notch 1998, but it is a well-made effort displaying a medium-bodied, lush finish with noticeable tannin. It appears to be at an incongruous stage of development, showing both sweetness and hardness, somewhat like the classic Chinese play of sweet versus sour. It reminds me of a lighter version of Terte Roteboeuf's successful 1994. Drink it over the next 12-15 years.

Drink Dates: 2007-2022
Author: Robert Parker
Issue: 171

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Jancis Robinson | Rating: 17.5

Delicate, a little meaty but also some attractive red fruit. Rich and full of flavour without overripeness or overoaking. Lovely balance and length and naturalness, with integrated freshness to finish. Delicious and my favourite wine of the tasting.  (JH)

Drink Dates: 2009-2018
Author: Julia Harding MW

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Average rating: 89, based on 3 reviews
More Vintages and Sizes of Tertre Roteboeuf:

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Collector Data For This Wine

336 bottles owned by 26 collectors.

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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.

Wine Varietal: Bordeaux Blend

Six varieties are permitted to be used in a red Bordeaux blend: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, and, less frequently, Carmenere. Each lends a specific characteristic to the finished blends, most of which are dominated by large percentages of either Cabernet Sauvignon, which brings aromatics and age-ability, or Merlot, which adds softness and body. In the Bordeaux region, Cabernet blends are found on the Left Bank and Merlot on the Right.

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