Chateau du Tertre 2014, Margaux


Margaux 5th Growth EN 1855 Classification

Château du Tertre (Margaux AOC): This Classified Growth in 1855 is the first label of Château du Tertre. It is of great sweetness and flavour. Silky and freshness are combined in this flask to bring you the elegance expected of a great Margaux wine. The aging potential of this great wine is between 8 and 20 years or even more for the most exceptional vintages.

Grape Variety

43 % Cabernet Sauvignon – 33 % Merlot – 19 % Cabernet Franc – 5 % Petit Verdot

Size: 750 ml
Alcohol: 13%-

Critic Reviews:

James Suckling: 92-93 Points

A fantastic Tertre. One of the best in years with so much dark fruit, earth and light meat character. Decadent yet classy. Full body, polished tannins long finish.

Wine Enthusiast: 94 Points

Made by the same team as Château Giscours, this estate continues to impress with its quality. The wine is certainly structured but it also has lush layers of ripe fruit. Blueberry and black-currant fruitiness gives the wine richness and potential. Drink from 2023.


In stock


The story

The Chateau du Tertre is a thousand-year-old estate whose vineyard, stretching over 52 hectares, remains unchanged since 1855. During the 19th Century, the Chateau de Tertre wines rose to worldwide fame, especially thanks to the 1855 classification which established the Chateau as a Margaux Grand Cru Classe. 1n 1997, a Dutch businessman, Eric Albada Jelgersma bought the estate and invested in the large-scale overall restructuring, thus returning its former noble personality to the Chateau du Tertre.

The vineyard

Soil: Perfectly drained gravelly knolls from 3 to 5 m
Planted area: 52 ha
Grape varieties: 43 % Cabernet Sauvignon – 33 % Merlot – 19 % Cabernet Franc – 5 % Petit Verdot
Age of vines: Old vines planted between 1961 and 1965
Density: 6 500 à 9 100 stocks /ha
Vineyard management: regular soil working, traditional thinning and manual leaf removal (18 ha grown in biodynamic)
Pruning: Double Guyot
Harvest: Hand-picked followed by hand sorting – Optical sorting
Average yield: 35 à 45 hL/ha

The vinification:

Tanks: Concrete, wood and stainless steel
Temperature management: Thermoregulation
Pumping over: varies according to the lots
Temperature during the alcoholic fermentation: 25°C
Vatting time: 18 to 28 days
Pressing: horizontal pneumatic
Average alcohol content: from 13 % to 13,5 % of alc./vol.
Selection : plot by plot management according to the ages of the vines and the different terroirs


Type of barrels: 100 % French oak barrels(fine grain and medium toast)
Age of barrels: 45% new oak , 55% oak of 1 wine
Ageing time: 15 to 17 months
Racking: Every 5 months with candle
Fining: Egg white albumen



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