★

4.46/5

Château Tertre Roteboeuf 2006

Name: Château Tertre Roteboeuf 2006
Brand: Château Tertre Roteboeuf
SKU: 1650/06
Price: 2597 HKD
Availability: InStock
Rating: 4.46 (140 reviews)

Grand cru -

Bordeaux

Saint-Emilion

- Red - See details

Parker | 87

J. Robinson | 17-

R. Gabriel | 17

HK$11,359.00

(

HK$11,359.00 / Unit

)

Packaging : Double-Magnum (3l)

6 x 75CL

HK$15,582.00

1 x 1.5L

HK$5,679.00

1 x 3L

HK$11,359.00

1 x 6L

HK$22,641.00

Only 2 available

Stock currently at the producing estate – Will ship after 22 April 2026

DeliveryFree standard delivery over HK$5,000
Guaranteed provenanceWines sourced directly from the producing estates

ALL VINTAGES OF THIS WINE

All Château Tertre Roteboeuf wines

Marks and reviews

/100

Robert Parker

Robert M. Parker, Jr.

After the prodigious 2005, this is a so-so effort from proprietor Francois Mitjavile. A medium dark ruby color is accompanied by scents of dusty, earthy, sweet-and-sour cherries. The wine hits the palate with a medium-bodied mouthfeel, but hard tannins appear in the narrow, austere, disjointed finish. With aeration, some chocolate and herb notes make an appearance, but the wine’s structure dominates. I suspect it will dry out within a decade.

/100

Decanter

Rich and generous, with dark fruit and roasted notes. The palate is round and sweet, yet a clear freshness shines through. Slight dryness on the finish.

/100

Vinous

Stephen Tanzer

Dark red. Exotic dark raspberry, chocolate liqueur and smoky oak on the nose and palate. Lush, sweet and slightly decadent but not especially exotic for this wine. Round, sexy and plump but with no excess weight. In fact, this is rather suave and smooth, with good inner-palate energy. Finishes with supple, broad tannins and sneaky length. Not quite as creamy or intense as it appeared to be from barrel, but this should give pleasure over the next 10 or 12 years.

/100

Jeff Leve

Leve Jeff

Light in color, the wine looks much older than its current age. Jammy black raspberry, vanilla, kirsch and spice aromas greet your nose. The charming, Saint-Emilion wine feels polished and silky in texture, but it's rapidly reaching maturity at an early age. I'd opt for drinking this sooner than later.

/20

Weinwisser

Very dark, deep garnet. Expansive bouquet of plum, fermented tea, speculoos biscuit, black bread, showing ripe fruit. On the palate, linear and fresh in its fruit, again black plums, fig notes, fig seeds at the core, aromatic finish; it will be pleasing very early despite good potential. A very direct, less heavy Tertre-Rôteboeuf than in some other vintages.

/20

René Gabriel

Very dark, deep garnet. Expansive plum bouquet, fermented tea, speculoos biscuits, black bread, showing ripe fruit. On the palate, straightforward, fresh in its fruit, again black plums, fig tones, fig seeds at the core, aromatic finish. Will be very appealing very early, despite good potential. A very direct Tertre-Rôteboeuf that does not come across as heavy as certain other vintages. 08: Just before bottling, the wine already shows a slight brownish discoloration. Little wine taste but lots of coconut Bounty and hazelnut pralines—thus only geographically, not gustatorily, distant from a Ribera del Duero. Will be ready to enjoy immediately upon delivery.

/20

André Kunz

Sweet, velvety, soft, opulent bouquet with chocolate, nuts, vanilla, dried fruits, bananas. Sweet, opulent, velvety, soft palate with sweet fruit, soft tannins, rich structure. Very long, sweet finish with Ragusa. 18/20 2010 - 2023

Description

Tasting characteristics and advice for Château Tertre Roteboeuf 2006

Tasting

Appearance

The wine shows an intense, deep ruby-red color, almost opaque, with garnet highlights visible at the rim of the glass.

Nose

The nose is expressive and complex, revealing aromas of ripe cherry, blackcurrant and blueberry. Secondary notes of tobacco, raw cocoa, espresso and caramelized blood orange enrich the bouquet. With aeration, nuances of vanilla, roasted herbs and violet emerge, adding an extra dimension to the aromatic profile.

Palate

The attack reveals a medium-bodied wine that is round and voluptuous. The silky texture and supple tannins create a harmonious sensation on the palate. Flavors of blackcurrant, plum and black cherry come through with intensity, supported by lively acidity that brings freshness and balance. Hints of chocolate, mocha and a touch of minerality accompany the mid-palate. The finish stands out for its remarkable length and elegance, with notes of licorice and graphite that linger pleasantly.

Food and wine pairings

This Château Tertre Roteboeuf 2006 pairs perfectly with a grilled entrecôte à la bordelaise. It also works beautifully with coq au vin, duck breast with porcini mushrooms, or duck confit. Game meats such as venison or wild boar are also excellent choices. On the cheese side, opt for aged cheeses such as Comté or Saint-Nectaire.

Serving and cellaring

Serve Château Tertre Roteboeuf 2006 at a temperature between 16 and 18°C. Decanting for about an hour before serving allows the wine to fully reveal its aromatic complexity. This vintage can be enjoyed through around 2030.

An opulent, silky Saint-Émilion by François Mitjavile

The estate

Established in 1978, Château Tertre Roteboeuf is a micro-estate in Bordeaux, in the Saint-Émilion appellation, in Saint-Laurent-des-Combes. The vineyard, about 5.7 to 6 hectares on clay-limestone hillsides shaped like an amphitheater, is planted mostly with Merlot (85%) complemented by Cabernet Franc (15%), with vines over 40 years old. The current owner, François Mitjavile, runs the estate with his family. Late harvesting, minimalist vinification and famously silky tannins define this cult, unclassified wine.

The vineyard

The Château Tertre Roteboeuf vineyard enjoys an exceptional location on the southern slopes of Saint-Émilion, about 35 kilometers east of Bordeaux. The parcels occupy steep, elevated slopes facing south-southeast, benefiting from optimal sunshine throughout the growing season. The clay-limestone soils, typical of this southern part of the Saint-Émilion appellation, give the wine its distinctive minerality. The amphitheater-shaped vineyard, covering about 5.7 hectares, is home to vines over 40 years old whose deep roots draw from the limestone subsoil. Vineyard management stands out for permanent grass cover and low vine training, allowing the clusters to benefit from the heat radiated by the soil while maintaining a large leaf surface for photosynthesis.

The vintage

The 2006 vintage in Bordeaux proved contrasting and demanding for winegrowers. After a mild winter, the season required meticulous work in the vines to manage variable weather conditions. The most rigorous producers were able to take advantage of these conditions to craft quality wines, showing that expertise and close attention to the vineyard can rise above the challenges of a given year. The unique terroir of Tertre Roteboeuf and François Mitjavile’s specific viticultural practices made it possible to obtain grapes of exceptional ripeness despite the vintage’s challenges.

Vinification and aging

Vinification of Château Tertre Roteboeuf 2006 follows a minimalist approach that favors the natural expression of the fruit. Late harvesting makes it possible to achieve optimal phenolic ripeness in the berries. Fermentation takes place in concrete vats with indigenous yeasts, without the addition of commercial cultures. Extraction remains gentle and gradual to preserve the finesse of the tannins and the aromatic complexity. Aging is carried out in new French oak barrels from the Radoux cooperage for about 22 months. This extended maturation in new oak is managed with precision to harmoniously integrate the woody notes without masking the character of the terroir.

Grape varieties

Merlot (85%)
Cabernet Franc (15%)

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