11.5% - , 75cl
A little reduced to begin, opening out to notions of baked plums, warm cassis and dried mulberries with hints of tar, chargrill and black pepper plus a waft of bouquet garni.
Full-bodied with a firm, chewy frame.
A good amount of baked berries and herbal flavors with a sage-laced finish.
The 54 hectare Chateau du Tertre vineyard is planted to 43% Cabernet Sauvignon, 33% Merlot, 19% Cabernet Franc and 5% Petit Verdot. The du Tertre vineyard is planted in one large single block of vines. This is one of the largest single blocks in Margaux, as well as in all of the Medoc.
It is important to note that their vineyard is also one of the few estates that is the same size today, as it was at the time of the 1855 Classification of the Medoc.
The terroir is mostly gravel, with some sand soils on two, gentle, sloping hills. The elevation close to the chateau graduates up to 27 meters, making it one of the highest peaks in the Margaux appellation. The location for much of the vineyard is situated close to a forest, which produces a slightly cooler, micro-climate.The cooler ambient temperature adds more freshness to the wines. Geographically, they are next to their sister property, Chateau Giscours. In fact, only a small stream separates the two vineyards. Their best parcels are located just behind the chateau, and as well as on the peaks of their gravel hills.
The vineyard density is planted to 9,200 vines per hectare. On average, the vines are close to 40 years of age. The estate also has older vines that are almost 70 years old. The oldest vines are their Cabernet Franc, which they are using for their own Massal selection.
For the vinification of Chateau du Tertre, the wines are vinified in a combination of 24 wood tanks, 10 concrete vats, 4 small cement eggs and 16 stainless steel tanks that range in size from 10 hectoliters up to 180 hectoliters, which allows for true, parcel by parcel vinification. The thermo regulated vats are filled by gravity. Chateau du Tertre vinifies on a parcel by parcel basis at temperatures ranging from 25 degrees to 30 degrees Celsius. Chateau du Tertre was one of the first Bordeaux wine producers to begin using the cement Nomblot egg shaped, cement vats. The estate uses 4 egg shaped vats in total. These vats add more minerality to the wine. Malolactic fermentation takes place in a combination of French oak barrels and vats with 40% of the Malolactic fermentation taking place in barrel and 60% taking place in concrete vats. Chateau du Tertre spends on average 18 months in 50% new, French oak barrels and is lightly fined with egg whites.