| Region of Production: | Saint-Émilion AOP |
| Winery Location: | Saint Laurent des Combes |
| Year Established: | 1978 |
| Classification: | None |
Vineyard Holdings
6 ha
- 80% Merlot
- 20% Cabernet Franc
Top Wines Produced & Inaugural Vintages
- Château Tertre-Rôteboeuf, Saint-Émilion Grand Cru: Grand vin. Fermented in concrete tanks. Aged for 18 to 24 months in 100% new oak barrels.
Average Total Production
- 30,000 bottles
Summary
What was less than a half century ago an unheard of and unclassified Saint-Émilion grand cru, Château Tertre-Rôteboeuf rose to prominence under the guidance of François Mitjavile. The property, then simply called Le Tertre, came into Mitjavile and his wife’s possession upon the passing of his father-in-law in 1960. His wife Miloute’s family also owned the nearby Château Bellefont-Belcier, and Le Tertre’s fruit went into that blend. Interested in elevating the estate’s status, François, who didn’t know much about wine at the time, left corporate life to take a job at Figeac in 1975. Three years later, he returned to Le Tertre to run the business. As several wineries’ names already included “Tertre,” he appended to the name Rôteboeuf, literally meaning “roast beef,” due to a nearby grazing pasture. Over the ensuing decade, Mitjavile introduced new oak to the barrel regimen, reduced yields, and delayed harvest. Tertre-Rôteboeuf experienced a turning point in 1989, beginning to achieve recognition above the numerous unclassified Saint-Émilion estates.
Style & Vinification Techniques
Tertre-Rôteboeuf trains its vines low to the ground, creating a warmer environment to ripen the grapes. Harvest is on the later side for Saint-Émilion, and no green harvest is carried out. The wine ferments in concrete tanks before being transferred to barrel, 100% new, for malolactic fermentation and 18 to 24 months of aging. Mitjavile’s quest for ripeness in his fruit shows in the resulting plush, textured wine.
Producer Website: Château Tertre-Rôteboeuf