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A good example of this now famous chateau from the excellent 1986 vintage.
The bottle (as per main photo) has a level at 'base of neck', a slightly stained but complete label and a good complete capsule.
Much praise for this mature Saint Emilion can be found at Cellartracker and elsewhere on the internet.
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Le Tertre Roteboeuf which is loosely translated into “Hill of the belching beef,” pays homage to a time when the property was probably used for cattle to graze.
The first vintage of Le Tertre Roteboeuf produced by François Mitjavile was the 1978. While the estate is not what you would call modern, some of the first changes made by Francois Mitjavile was to begin the practice of using a portion of new, French oak to age the wine. Prior to François Mitjavile taking over Tertre Roteboeuf, the wines were never aged in new oak barrels. That changed starting with the 1985 vintage when the wines were aged in 50% new, French oak barrels for the first time. In a few years, the wine of Tertre Roteboeuf would be aged in 100% new, French oak barrels, a practice they continue using today. Next, François Mitjavile began harvesting later, picking riper fruit and reducing the yields. François Mitjavile soon began moving to using organic, sustainable, vineyard farming techniques. It took only a few years until Tertre Roteboeuf became known as one of the top wines of the St. Emilion appellation. Tertre Roteboeuf has maintained their status as one of the best wines from Saint Emilion.
The vineyards of Tertre Roteboeuf are located in the south-eastern sector of Saint Emilion. They are not far from Chateau Troplong Mondot , Chateau Larcis Ducasse and Chateau Pavie . The terroir is a hillside slope with limestone and clay based soils in one large block. The hillside elevation offered great, natural drainage. The vineyards of Tertre Roteboeuf are planted to 80% Merlot and 20% Cabernet Franc . On average, the vines are 40 years of age.
However, some of the Cabernet Franc vines are closer to 50 years of age. Due to a combination of personal preference and their naturally cooler terroir, Tertre Roteboeuf is usually one of the last estates to finish harvesting in Saint Emilion. Even though they start picking later than most estates in the region, because they usually complete their harvest over just a day or so, instead of picking over an extended period time, they are able to retain the freshness needed in their fruit.
Tertre Roteboeuf is not only unique in their style of wine, they are also different when it comes to vineyard management. The vines are trained to be closer to the ground, which helps create their own, micro climate, which is slightly warmer by about 1 degree Celsius than other neighbouring vineyards.
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