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Chateau du Tertre, Margaux, 2006

Red Wine from Bordeaux, France
by Chateau du Tertre
$99.99
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Grand Cru Classé Margaux from one of the appellation's highest vineyard sites, reaching 27 meters elevation—the peak in all of Margaux. The 2006 vintage showcases 60% Cabernet Sauvignon, 20% Merlot, 10% Cabernet Franc, and 10% Petit Verdot from 52 hectares of deep gravel soils. History dates to 1143; the estate was acquired and revitalized by Philippe Gasqueton in 1961, later passing to the Albada Jelgersma family. Hand-harvested, aged 15-18 months with up to 50% new oak.

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Antonio Galloni

88 points

"Full red-ruby. Aromas of dark berries, licorice and bitter chocolate, with hints of herbs and mint. Sweet on entry, then primary in the middle, even a bit inky and unformed. But this boasts a surprisingly pliant texture and finishes with rather soft, dusty tannins." —Stephen Tanzer

Robert Parker

85 points

"Tasted at Bordeaux Index's annual 10-Year On tasting in London and then blind at Farr's horizontal, the 2006 Château du Tertre has a loose-knit bouquet with earthy, slightly dour red berry fruit that need more vigor. The palate is medium-bodied with dry tannin, balanced but it seems like a wine that has run out of ideas and does not know where to go. Tasted around the same time as the excellent 2015, I would hedge my money against the more recent vintage and wait! Alternatively, there are several other vintages that have performed better in recent years. Tasted April 2016." —Neal Martin

Wine Enthusiast

92 points

"Barrel sample. A balanced, structured wine which brings its structure into play with the rich, but fresh fruit. The wine has good acidity, as well as some tense tannins."

More about Chateau du Tertre

Margaux's highest point. Acquired in 1961 and restored by Philippe Gasqueton, then passed to Eric Albada Jelgersma (who also owns Giscours), du Tertre sits at 27 meters elevation on gravel-sand slopes. Classic fifth growth restraint—sings when you're patient.

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Tasting Notes & Food Pairings

Perfect Pairings

roasted duck breast, herb-braised lamb, beef tenderloin, grilled chicken with rosemary

Tasting Profile

Garnet Margaux with fragrant red cherry, violet, and plum aromas. Medium-full body with silky tannins and bright acidity, finishing with elegant red fruit and subtle spice.