François Mitjavile is the owner of this five and a half hectare estate which literally translates to 'the hill of the burping beef' referring to the oxen that used to work the steep hills of the land on the edge of the Saint-Émilion limestone plateau.

François produces just 2000 cases a year of this rich, concentrated, fruity styled wine which, in recent vintages has wooed many leading wine critics. It is good enough to be re-classified as a Grand Cru Classé or even a Premier Cru Classé in our opinion.

“My all-time favorite vintage of Tertre-Roteboeuf…at present, this wine is performing fabulously well. It boasts a dense ruby/purple color along with notes of kirsch liqueur and licorice. This St.-Emilion could pass for a great Chateauneuf du Pape or top-notch Musigny, although it has more power and depth than a burgundy, and none of the peppery/garrigue characteristics of a Rhone. Nevertheless, there is a sweet character from the high glycerin level as I suspect the alcohol content exceeds 14%. Velvety textured and full-bodied, but surprisingly youthful, this stunningly rich wine can be drunk now, but promises to last another two decades." eRobertParker.com

"An explosive, hedonistic, seductive, sexy fruit bomb, with complexity to spare, Le Tertre-Roteboeuf's 2000 is one of the most exotic and singular wines of the vintage. Proprietor Francois Mitjavile continues to perform at an exemplary level. This is a stunning effort. A dramatic, flamboyant, head-spinning nose of melted fudge, coffee, tobacco, kirsch liqueur, and cassis backed by smoke and scorched earth soars from the glass. In the mouth, this is the essence of Le Tertre-Roteboeuf, full-bodied, super-concentrated, seamless, exotic, and hedonistic, as well as immensely satisfying on an intellectual level. This is great stuff!" eRobertParker.com