Wine List
Chateau du Tertre 2003
- Country
- France
- Region
- Bordeaux,
- Medoc-Margaux
- Producer
- Chateau du Tertre
- Grape(s)
- Cabernet Sauvignon (40%)
- Merlot (35%)
- Cabernet Franc (20%)
- Petit Verdot (5%)
- Type
- Red
- Style
- Complex
- Oaked Style
- Lightly oaked
- Body Style
- Medium bodied
- Alcohol Content (%)
- 12.5
- Closure Style
- Cork
- Organic / Biodynamic
- Normal
Region
The combination of sand and gravel soils found in this area of southern Médoc are ideal to support both Cabernet Sauvignon and a high proportion of Merlot. The Margaux appellation always produces wines with a fragrant bouquet, supple texture and feminine softness.
Producer
Located on the tertre (French for "hillock" or "rising ground") from which it takes its name, the ancient origins of Château du Tertre are traced back to the Seigneurie d`Arsac documented as early as 1143 whose descendants owned the estate into the 16th century. Le Tertre passed through the ownership of the Arrérac family and Marquis de Ségur until the 1855 classification, when owned by Charles Henri, Le Tertre held a good reputation and was in demand on the Dutch market. It was sold it on to Henri de Koenigswarter in 1870 under whose ownership Le Tertre`s reputation increased further. By World War II the reputation and production had diminished, but in 1961 Château du Tertre was acquired by Philippe Gasqueton, who restored the vineyards and château with the backing of Belgian business partners. Following Gasqueton`s death in 1995 his widow sold the property to Eric and Louise Albada Jelgersma, owners of the neighbouring estate Château Giscours.
Tasting (Long)
This warm and flattering vintage offers a floral, expressive nose, quite captivating and elegant in the classic Margaux style. It combines dark, sweetly ripe fruits, a rich cedar spice and a creamy palate. A real wealth of opulent and complex silky fruits linger on the finish, overpowering the firm, rounded tannins.
Tasting (Short)
Lovely expressive nose with a wealth of opulent fruit. Good tannic structure with light acidity and a long finish.
Food
Try with a Pot au feu, roasted game, lamb and flavuorsome cheeses.
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