Château Tertre Roteboeuf 2019

Tertre Roteboeuf 2019 is a captivating Saint-Émilion wine that perfectly showcases the singular style of François Mitjaville. From its dramatic, amphitheatre-like vineyard to its richly layered, sensual profile, this is a bottle for those who seek Bordeaux with both power and personality. The 2019 vintage combines generous ripeness with freshness, resulting in a wine that is already impressive yet built to age gracefully.

Tasting Notes
In the glass, Tertre Roteboeuf 2019 shows a deep, saturated ruby to garnet hue, with a vivid, almost glossy intensity that hints at its concentration. The nose unfurls slowly at first, then releases expressive aromas of blackcurrant, ripe blackberry and dark cherry, interwoven with notes of violet, cigar box, sweet baking spices and a subtle clay and earthy minerality. On the palate, this is full-bodied, layered and opulent, with a dense core of dark fruit wrapped in velvety, fine-grained tannins. The texture is plush yet beautifully supported by lively acidity, keeping the wine lifted and precise rather than heavy. Flavors of black fruits and kirsch mingle with hints of cocoa, exotic spice and a touch of tobacco, leading to a long, resonant finish. While already seductive in youth, the structure and depth suggest it will richly reward 10–20 years of careful cellaring, gaining further complexity and harmony over time.

Production
The fruit for Tertre Roteboeuf 2019 comes from a distinctive, natural amphitheatre of vines planted on clay-limestone slopes in Saint-Laurent-des-Combes, in the Saint-Émilion appellation of Bordeaux. The vineyard’s exposure and poor, stony soils naturally limit yields and intensify flavor, with low, cordon-trained vines encouraging optimal ripeness. The blend is typically Merlot-dominant with a smaller proportion of Cabernet Franc, harvested by hand at full physiological maturity. In the cellar, François Mitjaville is known for his artisanal, detail-focused approach: gentle extraction, long élevage and a significant use of high-quality oak barrels, allowing the wine to evolve slowly and integrate its richness, spice and textural depth without sacrificing terroir expression.

Food & Serving
Tertre Roteboeuf 2019 is an exceptional partner for refined, richly flavored dishes such as roast lamb with herbs, dry-aged ribeye, beef tenderloin with truffle jus, duck breast, or game birds like pigeon or guinea fowl. It also works beautifully with earthy sides—morel mushrooms, truffled potatoes, or lentils—as well as aged hard cheeses like Comté or mature Gouda. Serve at 16–18°C (60–64°F) in large Bordeaux glasses. Decanting for 2–3 hours in its youth will help the wine open and soften, while mature bottles may require a gentler, shorter decant mainly to separate sediment.

Producer
Tertre Roteboeuf is the visionary creation of François Mitjaville, who took over this discreet Saint-Émilion estate in the late 1970s and quietly transformed it into one of Bordeaux’s most sought-after cult properties. Located in Saint-Laurent-des-Combes on the prestigious limestone plateau and slopes, the domaine stands out for its unique amphitheatre-shaped vineyard and its deeply artisanal, terroir-driven philosophy. Mitjaville’s wines—both here and at his other estate, Roc de Cambes in Côtes de Bourg—are recognized for their sensual textures, profound concentration and remarkable aging potential. Over the decades, Tertre Roteboeuf has earned a reputation among collectors and critics alike as one of the most distinctive and characterful voices in Right Bank Bordeaux.

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