Tertre Roteboeuf 1 lieu-dit Tertre, 33330 Saint-Laurent-des-Combes, France

When his wife inherited the vineyard, Francois Mitjaville starts his wine career at Chateau Figeac. In 1975. Just after two years, he returns to Le Tertre, formally owned by his father-in-law, and changes the name to Le Tertre Roteboeuf. It could be translated into “Hill of belching beef.” Francois started to use 100% new French oak barrels, and waited patiently till the grapes fully ripe. The 6-hectare vineyard of Tertre Roteboeuf is planted to 80% Merlot and 20% Cabernet Franc. It is not far from Chateau Troplong Mondot and Chateau Pavie. The terroir is a hillside slope with limestone and clay-based soils in one large block. The hillside elevation offers a great natural drainage. The average age of the vines are 50 to 70 years old. They use cordon system, instead of widely adopted Guyot method, to have the vines closer to the ground, which helps the degree of ripeness from the ground heat. Although, they are usually the last one to harvest in Saint Emilion, they finish the entire harvest in one or two days to maintain the freshness of the fruit. Vinification takes place in cement vats, and malolactic fermentation occurs in barrels. The wines are aged in 100% new French oak for 18 to 24 months. Tertre Roteboeuf is best served with all type of class meat dishes, such as veal, beef, pork, lamb, duck, and roasted chicken. They are also perfectly matched with Asian cuisine.