The 2010 du Tertre soars out of the glass with blackberry, sous-bois and light mint aromas. Good definition here and nicely focused. The palate is medium-bodied with supple but quite firm tannins, a welcome sprinkling of cracked black pepper and an off-dry finish that feels long and persistent. Superb. Tasted blind at Farr Vintners 10-Year On Bordeaux horizontal. 2021 - 2045
Deep garnet in color, the 2010 du Tertre sashays out of the glass with pretty notions of black tea, fragrant soil, wilted roses and kirsch over a cassis and blackberry pie core. Medium to full-bodied, the palate has bright, vibrant, crunchy fruit with a firm, grainy texture and bags of freshness, finishing with great length and energy.
2020 - 2045
Showing better from bottle than from barrel (which makes sense, given that I seemed to be in a minority when judging it from barrel), the 2010 du Tertre has a nice dark plum/garnet color, a slightly more evolved style than most Margaux, hints of cedar, licorice, black olive and black currant fruit with some flowers and subtle smoky wood in the background. Medium to full-bodied, round, generous and ripe, the words "sexy" and "opulent" come to mind when smelling and tasting this beautiful Margaux. Drink it over the next 15 or more years.
This is velvety and very juicy with a blueberry, mineral and wet weather character that has hints of black truffles. Full and rich. Best du Tertre ever. Muscular. Not rustic like in the past. 70 percent Cabernet Sauvignon, 20 percent Merlot and 10 percent Petit Verdot
Blueish purple. Very ripe and concentrated with lots of acidity though perhaps not the absolute freshness of fruit that there is on some other Margaux 2010s. Dramatic wine
70% Cabernet Sauvignon, 20% Merlot, 10% Petit Verdot with all the Cabernet Franc relegated to the second label. This Margaux classed growth is from the same owner and wine making team as Chateau Giscours. This has the highest percentage of Cabernet Sauvignon ever at du Tertre. An unusually black colour. Concentrated and fleshy on the palate. Quite "cool" and classy. Very refined and sophisticated.
Black cherry and blackcurrant give richness on the nose and a fleshy start to the palate. Towards the back bilberry acidity and firm tannins come through leaving the back palate a bit lean and tight but under all this there is the richness of black cherry richness.
Beautifully balanced Cabernet fruit, florality, ripeness and good firm length all in perfect balance. Drink 2017-30.
Some of my tasting colleagues enjoyed the 2010 Du Tertre more than I, but I found it somewhat short for the vintage. However, it does offer a dark ruby color as well as attractive cranberry, black cherry and berry fruit intermixed with cedar and licorice characteristics. Although well-made, it did not excite me as much as many of the 2010s. Drink it over the next 12-15 years.
Tasted at the UGC tasting in London. Compared to the Giscours, the du Tertre is not quite as expressive on the nose at the moment. It has very fine definition, but the black, tobacco-tinged fruit are tightly coiled and not wanting to come out to play today. The palate is medium-bodied with fine tension on the entry. It promises a crescendo that is not quite realized at the moment, however, that will surely arrive with time. A keeper. Tasted November 2012.
The du Tertre has no Cabernet Franc this year, made from 70% Cabernet Sauvignon, 20% Merlot and 10% Petit Verdot, the highest ever. The harvest started 28th September until the middle of October. Two samples, the first at the chateau discounted as it had been open too long. The second at the UGC has a very obdurate nose, tightly coiled and not as flamboyant as its peers, but that is not necessarily a bad thing. Blackberry, sous-bois, tobacco and a touch of graphite, good definition but it does not muster the same vivacity as Giscours. The palate is very tannic and a little austere, a hardness to the tannins that will soften with barrel age, nice grip, taut and just a little peppery towards the dry finish. Very classic in style and incongruous to many of its peers, but I think this could surprise a few people in bottle. I look forward to re-tasting it. Tasted April 2011.