The 2012 Tertre-Roteboeuf is without question one of the wines of the vintage. Remarkably vivid for such a big, super-ripe wine, the 2012 boasts superb nuance and delineation from start to finish. Dense, powerful and explosive, the 2012 is a real head-turner, but it is also going to need at least a few years to shed some baby fat. Still, the 2012 is impressive, even today. With time in the glass the aromas open up and tannins soften a touch, both indications of what is in store for those who can wait. The October 10 harvest was very much in line with the norm here. Tertre-Rôteboeuf is 80% Merlot and 20% Cabernet Franc. The 2012 spent 18 months in 100% new French oak barrels. Drink 2018-2032.
|Score: 95+||Antonio Galloni, vinous.com, January 2016|
Picked on 9th October and a blend of 20% Cabernet Franc and 80% Merlot, Francois Mitjavile's 2012 has a wonderfully pixelated bouquet with pellucid dark cherries, fresh raspberry and minerals. It is not as intense as either the 2009 or 2010, but then again, why should it be. It has the kind of bouquet that creeps up on you. The texture of the tannins scream "Burgundy!" on the entry, but there is a seam of graphite threaded through the dark berry fruit that brings you back to Bordeaux. It is not a powerful, extravagant or even a "gourmand" Tertre-Rôteboeuf, but it exudes poise, harmony and that oft-forgotten word...drinkability. Tasted April 2013.
|Score: 92/94||Neal Martin, RobertParker.com, May 2013|
Deep crimson, red fruited and (relatively) burgundian, hint of earthy mushroom. Sweet fruited, rich and deep, luxuriant, almost exotic by Bordeaux standards. Finely structured but melts in the mouth while retaining energy. Very long indeed. (JH)
|Score: 17.5||Julia Harding MW, JancisRobinson.com, April 2013|
Deep ruby colour. The nose is incredibly aromatic with blueberry, red and black cherries and dried flowers, with a little smoke from new oak. The palate is sweet, soft, round, and gently smoky. Oodles of ripe red and black fruit give juiciness to a wine that is super smooth, layered and lifted. A really precise and long finish round off a stunning bottle that could be drunk now but will last for years.
|Score: 19||Farr Vintners, Farr Tasting, June 2015|
Francois Mitjavile's brilliant and unique wine has a different character from that of all its Saint Emilion rivals. There is almost a Pinot Noir sweetness and exceptional purity. Only available in very limited quantities. Our visit to the unassuming cellars with their mud floors and dirty walls is always fascinating and a highlight of our visits to Bordeaux. 80% Merlot, 20% Cabernet Franc, aged in 100% new oak. 2500 cases produced. Intense, smoky almost Burgundian nose with touches of tobacco, exotic spice, toasted brioche, smoky bacon and forest floor. Wonderfully pure, precise, elegant and un-forced on the palate. Multi-dimensional with notes of leather, game, spice, charcoal, chocolate and almost a hint of Pinot Noir. This wine is full of flavour yet delicate and light on its feet. The complete opposite of Pavie in every way. As always, one of our favourite wines of the vintage. It is so good that Oliver East was heard to murmur "Musigny".
|Score: 17.5+||Farr Vintners, March 2013|
The mix of hedgerow berries has a smoky slightly ethereal charm yet the palate is rich, deep profound with lots of ripe fruit. Black fruits intermingle with red sweetness then freshness lots of complexity. Although the back palate has a fresh feel the finish has a lovely depth of ripe fruit. 2018-35.
|Score: 93/96||Derek Smedley MW, April 2013|
Ever the maverick, trust François Mitjaville to make a wine with 15% alcohol in a cool
vintage from his special site on St Emilion's Côte Sud. And yet the wine carries its alcohol
lightly, with texture, fruit and acidity all in harmony. It's almost exotic on the nose and
palate, with hints of Asian spices, fresh coffee, orange peel and sweet figs and red fruits.
Supple and refined with very stylish tannins and a lingering freshness. A great vigneron at
the peak of his powers.
|Score: 96||Tim Atkin MW, timatkin.com, April 2013|