Château Tertre Roteboeuf 2009

Le Tertre Roteboeuf 2009 is a benchmark right-bank Bordeaux that captures the sensual, polished style for which François Mitjavile is revered. From a warm, outstanding vintage, this Saint-Émilion Grand Cru offers a seamless marriage of ripe fruit, velvety texture and haunting finesse. Served blind at the famed Southwold 2009 tasting, it stood out for its refinement, precision and effortless charm.

Tasting Notes
In the glass, the 2009 Tertre Roteboeuf shows a deep, vibrant ruby core with gentle garnet hues beginning to form at the rim, reflecting its evolution while still retaining striking freshness. The nose is immediately sophisticated: beautifully integrated oak frames layers of pure red cherry, cranberry and wild raspberry, with hints of dried rose, fine tobacco, cedar, and a subtle savory spice. On the palate, the wine is silken and harmoniously built, with no hard edges—everything feels finely stitched together. Expect a medium to full body carried by lively acidity and ultra-fine tannins, delivering flavors of juicy red cherry, cranberry, and red plum, accented by sweet baking spice, licorice and a whisper of truffle and graphite. The finish is long, supple and graceful, more about elegance than sheer power. Now well into its drinking window, the 2009 has the balance and concentration to continue evolving beautifully for another 8–12 years, gaining further complexity and tertiary nuance with cellar time.

Production
Le Tertre Roteboeuf lies on a south- and southeast-facing amphitheater of vines on the outskirts of Saint-Émilion, where the warm exposure and limestone-clay soils create ideal conditions for perfectly ripe, aromatically intense fruit. The blend is dominated by Merlot with a smaller proportion of Cabernet Franc, sourced from low-yielding, old vines that are meticulously tended and harvested by hand at optimal ripeness. In the cellar, François Mitjavile follows a traditional yet highly attentive approach: long, gentle fermentations and élevage in a high proportion of new French oak, with careful batonnage and minimal intervention to achieve seamless oak integration and a richly textured, but never heavy, style. The result is a wine that expresses both its singular terroir and the unmistakable Mitjavile signature.

Food & Serving
This 2009 Saint-Émilion shines alongside refined dishes that mirror its elegance and detail. Think roast lamb with herbs, pigeon or duck with cherries, veal tenderloin, truffled poultry, or a rich mushroom risotto; aged hard cheeses and well-selected charcuterie also work beautifully. Serve at 16–18°C (60–64°F) to preserve its aromatic lift and textural finesse. Decanting for 1–2 hours helps open the bouquet and smooth the edges, especially if enjoyed on the younger side of its drinking window; older bottles may benefit from a shorter, gentler decant to avoid overexposure to air.

Producer
Le Tertre Roteboeuf is one of Saint-Émilion’s most distinctive and sought-after estates, largely thanks to the vision and personality of its owner-winemaker, François Mitjavile. Working somewhat outside the traditional Bordeaux spotlight, Mitjavile has built a cult following by crafting wines of sensuality, depth and impeccable balance, often described as Burgundian in their finesse and individuality. The small, amphitheater-like vineyard and artisanal, detail-focused approach have made Tertre Roteboeuf a reference point for lovers of right-bank Bordeaux with character and soul. Regularly praised by critics and collectors alike, the estate has cemented its reputation as one of the most original voices in the region.

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