This wine, the third vintage vinified by François Mitjavile, was raised in cuve and used barrels, so it represents a different era for Tertre Rotebœuf. An evolved and tertiary bouquet of grilled meat, dried cherries, autumn leaves and mushroom introduces a mid-weight wine with some of the sweetness one associates with the 1982 vintage, melted tannins and juicy acidity with a slightly fraying, ferric finish; in gentle decline.
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Château Le Tertre Rôteboeuf Vertical (Bentley Hotel): Very dry nose, slightly thin. Oxo cubes and dried fruit on palate, much of the pleasure coming from the maturity, this has stood up to aging better than many of the others. Drink soon though.
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8/3/2013 - William Kelley Likes this wine: 84 Points
This wine, the third vintage vinified by François Mitjavile, was raised in cuve and used barrels, so it represents a different era for Tertre Rotebœuf. An evolved and tertiary bouquet of grilled meat, dried cherries, autumn leaves and mushroom introduces a mid-weight wine with some of the sweetness one associates with the 1982 vintage, melted tannins and juicy acidity with a slightly fraying, ferric finish; in gentle decline.
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10/21/2005 - Russell Faulkner wrote: 93 Points
Château Le Tertre Rôteboeuf Vertical (Bentley Hotel): Very dry nose, slightly thin.
Oxo cubes and dried fruit on palate, much of the pleasure coming from the maturity, this has stood up to aging better than many of the others.
Drink soon though.
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