Product description
Château du Tertre is one of the most picturesque locations in Margaux—the vineyard sits on a lofty, gravelly terrace, from which it takes its name (“tertre” = hill).The estate’s history dates back to the 17th–18th centuries, when Pierre Mitchell, an Irish merchant and renowned Bordeaux glassmaker, fell in love with the Arsac terroir and transformed du Tertre into an estate that was modern for its time.In the 19th century, the wine gained popularity among the region’s elite, a status cemented by the 1855 classification (Cinquième Grand Cru Classé).Today’s vineyards—a rare, homogeneous, compact 52-hectare tract in the Médoc—are situated on one of Margaux’s highest, pure gravel ridges, which gives the wines a slender, fragrant character with refined tannins.In 2021, the estate came under the management of the Helfrich family (Grands Chais de France), continuing the direction set by the Albada Jelgersma family; the winemaking team, in consultation with Éric Boissenot, is responsible for the style.
In 2020, conditions were ideal for fruit ripeness and purity: an early growing season, a warm, sunny summer, and a sunny harvest from September 14 to October 2 made it possible to harvest perfectly ripe batches of each variety.Du Tertre 2020 is made from a classic Bordeaux blend: 47% Cabernet Sauvignon, 24% Merlot, 21% Cabernet Franc, and 8% Petit Verdot.The wine was aged for 12 months in French oak, with approximately.40% new oak barrels, which gave it elegance without overpowering the fruit.
Appearance: deep ruby with violet highlights, clear and dense in the glass, promising the youthful energy of the 2020 vintage.
Aroma: black currant, blackberry, and plum intertwine with violet and rose petal, followed by notes of graphite, cedar, tobacco leaf, and a subtle spiciness from the oak; the whole is cool in character, with a “Margaux-like” lightness of touch.
Taste: concise and silky, medium-bodied to full-bodied, with fine-grained, chalky tannins and lively, juicy acidity; black fruit and blueberry lead to a long, precise finish with hints of graphite and cedar.
Food pairings: Médoc classics—lamb shoulder, roast beef, or beef tenderloin; for poultry—roast duck; it also pairs wonderfully with tuna or tuna steak, porcini mushroom risotto, and aged, hard cheeses (Comté, Mimolette).