Tasting Notes
Vinous – 96
The 2016 Tertre-Rôteboeuf, which was bottled in August 2018, has a refined bouquet that unfolds in the glass to reveal blackberry, raspberry, hints of wild hedgerow and just a distant whiff of the sea. I love the elegance on display here. The palate is silky-smooth on the entry, offering beguiling, slightly confit red fruit laced with dark chocolate, sage and light mineral notes. You can feel the tongue tingling with residues of white pepper and pain d’épices long after the wine has departed. Just beautiful and très Tertre-Rôteboeuf.
Anticipated maturity: 2025-2050
Robert Parker – 96
The 2016 Le Tertre Roteboeuf is a blend of 80% Merlot and 20% Cabernet Franc cropped at 35 hectoliters per hectare between 14-18 October. This year I was hosted by François’ daughter Nina Mitjavile, who has been working alongside her father for several years. It has a wonderful bouquet, very pure and fresh. I anticipated that François Mitjavile might have been tempted to pick a little later like others, but it was an assiduous decision to have the fruit in the vat by the 18 October and lock in that freshness. The palate is very well balanced with fine tannin, extremely well judged acidity, the new oak present at the moment but in proportion with the fruit. This is a stylish Le Tertre-Rôteboeuf, very sensual and luxuriant with layers of crushed strawberry, blood oranges and raspberry fruit. In a word…irresistible.
Anticipated maturity: 2022-2050
JancisRobinson.com – 17.5
Tasted blind. Here’s the opulence of Tertre Roteboeuf. Very, very distinctive and full of rich, soaked-biscuit pleasure if you don’t mind richness.
Anticipated maturity: 2022-2035
