Chateau Du Tertre 2006

Winery Background and History

Château du Tertre, a Fifth Growth estate from the 1855 Bordeaux Classification, is located in the Margaux appellation on Bordeaux’s Left Bank. Dating back to the 12th century, the estate has a rich history of producing esteemed wines. In 1997, Dutch businessman Eric Albada Jelgersma acquired Château du Tertre, initiating significant investments in vineyard management and winemaking facilities. These enhancements have elevated the estate’s reputation, leading to wines that exemplify the elegance and complexity characteristic of Margaux.

Producer and Winemaker

Under the ownership of Eric Albada Jelgersma, Château du Tertre has focused on combining traditional Bordeaux winemaking techniques with modern innovations. The winemaking team is dedicated to expressing the unique terroir of the estate, ensuring that each vintage reflects the distinct qualities of its vineyards.

Vineyards and Microclimate

The estate encompasses 80 hectares, with 52 hectares dedicated to vineyards planted on deep, gravelly soils typical of the Margaux region. This composition provides excellent drainage and heat retention, fostering optimal ripening conditions for the vines. The proximity to the Gironde estuary moderates temperatures, creating a favorable microclimate that reduces frost risk and promotes even grape maturation. Sustainable viticultural practices are employed to maintain soil health and biodiversity, ensuring the longevity and quality of the vineyards.

Grape Varietals

The 2006 vintage of Château du Tertre is composed of:

• 50% Cabernet Sauvignon

• 30% Merlot

• 20% Cabernet Franc

Vinification & Aging Methods

The 2006 growing season presented challenges, including a cool, wet August followed by a warm, dry September, allowing for improved ripening. Harvesting was conducted manually to ensure the selection of optimal fruit. Fermentation occurred in a combination of wooden, concrete, and stainless steel vats, enabling precise parcel-by-parcel vinification. Following fermentation, the wine underwent malolactic fermentation to enhance texture and stability. The wine was then aged for approximately 18 months in French oak barrels, with about 50% being new oak, imparting complexity and integrating tannins.

ABV (Alcohol by Volume)

The 2006 Château du Tertre has an alcohol content of 13%.

Tasting Notes

The 2006 Château du Tertre exhibits a deep garnet hue. The nose reveals delicate notes of chocolate, dried fruit, and coffee, with subtle, well-integrated toasted wood. On the palate, it is medium-bodied with structured, fine-grained tannins and pure, crunchy red fruit flavors, leading to a harmonious finish.

Food & Wine Pairing

This wine pairs beautifully with roasted lamb, beef tenderloin, and game dishes. It also complements rich stews and aged cheeses, where its structure and depth enhance the dining experience.

Service Methods and Temperatures

Serve the 2006 Château du Tertre at a temperature between 16°C and 18°C (60°F to 64°F). Decanting for about an hour before serving is recommended to allow the wine to open up and fully express its aromatic profile.

Storage and Aging Potential

Stored under optimal conditions, the 2006 Château du Tertre has the potential to develop further complexity over the next decade, with a peak drinking window extending through 2025.

Scores

• Wine Enthusiast: 91–93 points (Barrel sample)

• Robert Parker: 86 points

• Neal Martin: 85 points