The 2016 Tertre-Rôteboeuf is flat-out stunning and also one of the wines of the vintage. Rich, deep and explosive, the 2016 possesses remarkable depth and intensity from the very first taste. The 2016 is exotic, full-throttle and unapologetically hedonistic. At times, Tertre-Rôteboeuf can be a bit rough around the edges, but the 2016 is totally sublime. In a world in which so many wines are copycats, Tertre-Rôteboeuf is an original. And the 2016 is a great, emotionally moving Tertre-Rôteboeuf. This is a magnificent effort from François and Nina Mitjavile. Don't miss it!
|Score: 100||Antonio Galloni, vinous.com, January 2019|
Even better, the magical 2016 Le Tertre Rôteboeuf is another heavenly wine from François Mitjavile that flirts with perfection. A normal blend of 80% Merlot and 20% Cabernet Franc brought up in new oak, its deep purple color is followed by a huge nose of sweet cassis, caramelized blackcurrants, toasted bread, espresso, and smoked herbs. Full-bodied, deep, and powerful, it just dances on the palate with no sensation of weight or heaviness, has remarkable purity of fruit, and is perfectly balanced. It should be drinkable in 4-5 years and will cruise in cold cellars for 2-3 decades. Bravo!
|Score: 99||Jeb Dunnuck, JebDunnuck.com, February 2019|
The 2016 Tertre-Rôteboeuf, which was bottled in August 2018, has a refined bouquet that unfolds in the glass to reveal blackberry, raspberry, hints of wild hedgerow and just a distant whiff of the sea. I love the elegance on display here. The palate is silky-smooth on the entry, offering beguiling, slightly confit red fruit laced with dark chocolate, sage and light mineral notes. You can feel the tongue tingling with residues of white pepper and pain d’épices long after the wine has departed. Just beautiful and très Tertre-Rôteboeuf. Drink 2025-2050.
|Score: 96||Neal Martin, vinous.com (Jan 2019), January 2019|
The 2016 Le Tertre Roteboeuf is a blend of 80% Merlot and 20% Cabernet Franc cropped at 35 hectoliters per hectare between 14-18 October. This year I was hosted by François' daughter Nina Mitjavile, who has been working alongside her father for several years. It has a wonderful bouquet, very pure and fresh. I anticipated that François Mitjavile might have been tempted to pick a little later like others, but it was an assiduous decision to have the fruit in the vat by the 18 October and lock in that freshness. The palate is very well balanced with fine tannin, extremely well judged acidity, the new oak present at the moment but in proportion with the fruit. This is a stylish Le Tertre-Rôteboeuf, very sensual and luxuriant with layers of crushed strawberry, blood oranges and raspberry fruit. In a word...irresistible.
|Score: 96/98||Neal Martin, Wine Advocate (230), April 2017|
Proprietor François Mitjavile and his daughter, Nina, craft uncompromisingly gorgeous wines from a tiny cellar in Saint Émilion that looks more like Burgundy than Bordeaux. Their 2016 Tertre-Rôteboeuf is a real head-turner. Sweet, voluptuous and racy to the core, the 2016 exudes depth in every dimension. This is one of the more overt, exotically ripe 2016s readers will come across. Then again, that is one of the signatures of Tertre-Rôteboeuf, one of the most deeply personal and unique, artisan wines readers will find in Bordeaux today. Harvest took place on October 14 and 18.
|Score: 94/97||Antonio Galloni, vinous.com, April 2017|
Very rich and heady. Rich and round and lovely. Completely different in structure from all other St-Émilions. Round and voluptuous. Thick and sweet but not heavy. Hugely sensuous.
|Score: 18||Jancis Robinson MW, JancisRobinson.com, April 2017|
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. Production is around 2000 cases annually with elevage in 100% new "Radoux blend" fine grain barrels. The south-facing vineyard produces wines that are ripe but never jammy. They frequently remind us of Le Pin and sometimes even of Musigny. A top performer at the annual Southwold blind tastings. The blend in 2016 is 85% Merlot with 15% Cabernet Franc. Once again, this is incredibly Burgundian on the nose, truffles, cherries, spicy bramble fruit and plump summer pudding and vanilla. The palate is supremely complex, with brioche, plums, cherries and blackberries bringing the sweetness, but savoury spices, cherry blossom, and cedar bringing the balance. The precision and harmony are remarkable with the high-toned fruit balanced by sweet exoticism on a minutes long finish. The lingering, multi-dimensional fruit indicates that this could be a very long-lived wine, despite the refinement and integration of tannin at this early stage.
|Score: 18.5||Farr Vintners, April 2017|
A mix of fragrances the nose has charm the palate a mix of red and black fruits layers of complexity. The mid palate is plush fleshy and rich fine integrated tannins supple richness towards the back. Fresh fruits give a lighter feel on the finish which is stylish and long, fragrant and elegant. 2026-39
|Score: 94/97||Derek Smedley MW, DerekSmedleyMW.co.uk, April 2017|
Some critics have listed this among their favourite wines of the vintage, but it’s a little ripe and over the top for my taste. Dense, sweet and figgy, with vanilla-scented oak, slightly pruney tannins and just enough acidity for balance. 2020-24
|Score: 92||Tim Atkin MW, timatkin.com, April 2017|