Tertre-Rôteboeuf

Le Tertre-Rôteboeuf is a high-ranking Saint-Émilion Grand Cru Classé property. It makes a single wine from Merlot with a small amount of Cabernet Franc, which is known for being rich and intense in the best years. Around 2000 cases a year are produced from a tiny 6 hectare (14 acre) vineyard on a steep slope at the edge of Saint-Émilion's famous limestone plateau. The terroir is slightly cooler than a majority of other Saint-Émilion properties and so the vines are trained closer to the ground. This microclimate means that Tertre-Rôteboeuf is usually one of the last in the region to finish picking, but also contributes to the richer style of wine produced.

While Tertre-Rôteboeuf could easily achieve Premier Cru Classé status, the proprietors prefer to remain unclassified. Market prices suggest that this is not a particularly costly decision.

Voluptuous, silky and plush, with a core of ripe black raspberries, earth and spice. The wine coats your palate with layers of sweet, ripe fruits, velvety tannins and opulent, exotic textures. The wine is concentrated, rich and intense, yet everything is perfectly in balance with all it has to offer.