Tertre Rôteboeuf 2022

Both the suavest and the most exotic cuvée in the Mitjaville portfolio, the 2022 Le Tertre Roteboeuf is a full-bodied, supple and fleshy wine evocative of blackberries, espresso roast, rose petals, spices and smoked meats. Concentrated, refined and seamless, it concludes with a long, aromatic finish. Readers might think of it as a cousin of the 2009 vintage, with its sweetness of fruit but rather ethereal, harmonious profile, which stands in contrast with more overtly powerful years, such as 2020 or 2010.

he 2022 Tertre-Rôteboeuf was bottled in August 2024— as Mitjavile explained, warmer winters require a longer élevage. As expected, it has an intense bouquet with layers of black cherries, cassis, violet and wild mint. The palate is medium-bodied and lightly spiced with grainy tannins. This comes across fresh, sapid and just a touch brittle toward the finish, which offers blood orange and dark chocolate. Excellent, and quintessentially Tertre-Rôteboeuf. 2030 - 2060

The 2022 Tertre Roteboeuf is made from 80% Merlot and 20% Cabernet Franc, harvested on 1 October. Deep garnet-purple in color, it storms out of the glass with powerful notes of preserved plums, blueberry compote, and fruitcake, followed by suggestions of star anise, cedar chest, wilted roses, and unsmoked cigars. The super-concentrated, opulent, full-bodied palate is jam packed with black fruit preserves and exotic spices, maintaining impressive freshness and finishing very long with a mineral lift. This is a very different expression of the vintage - so Tertre Roteboeuf! pH 3.80-3.85.

The texture is the first thing that strikes you here, with pummice stone salinity and an unfussy, luxurious uncurling of flavours that makes you want to pull up a chair and take your time. Plenty of tar, cloves, liqourice and grilled cedar, alongside blackberry and raspberry fruit laced with pomegranate and orange peel bitterness, not avoiding but leaning into the vintage conditions. Confident and full of limestone character, just a beautiful wine from the Mitjavile family in a year full of paradox. Harvest October 1-2. 100% new oak, medium plus toasting, which is where this tar grilling comes from. No crushing of the grapes but full destemming, no cold soaks, unfiltered until just before bottling. 100% of the vineyard always in Tertre Roteboeuf.