Tertre Rotebouef 1999 Bordeaux Premium Wine Review

The lands where Tertre Rotebeauf (pronounced “Ter Tra Row Tay Boof”) has been producing grapes for winemaking since the 18th century. However, it is not until quite modern times (around 1961) that it has been making wines under its own label. Originally the wine was marketed under the name Chateau Le Tertre.

It was under the leadership of current owner Francois Mitjaville that this winery really hit its stride. Francois began his training at Chateau Figeac and after a few years, he came back to run this winery. He took over management of the winery in 1977 and from the 1978 vintage onwards, there was a steady progression in the quality of the wines. It took him about 10 years to get all his innovations in place and after about 1990, Tertre Rotebeauf has become one of top wines of the region.

Francois first changed the name of the winery to Tertre Rotebeauf (hill of the belching beef), named as a homage to the fact the lands were used for cattle grazing during medieval times. He made a number of innovations including:

-using 100% new oak (only Radoux barrels). Wines aged in new oak for 18-24 months
-green harvest
-picking later
-lower yields
-organic/sustainable farming techniques

The way the grapes are situated, they are lower to the ground , which creates a microclimate that is 1 degrees warmer than comparable vineyards. They also ferment at warmer temperatures compared to other wineries.

The winery is tiny (6 hectares) and is planted with 80% Merlot and 20% Cabernet Franc. The vineyard is on a hillside slope and the average age of the vines is between 40-50 years. Only about 2000 cases of the wine is produced annually and no 2nd wines is produced.

They don’t use negociants to sell their wine and they refuse to participate in the St. Emilion classification system.

Robert Parker rated this wine 91 pts and on Vivino, it is listed at $389 per bottle