vildt og trøffelbaserede retter

med saftig frugt

tørrede frugter

krydderier og eukalyptus

båret af modne tanniner og en levende syrestruktur

Château Tertre Roteboeuf 1998 Sæson vildt og trøffelbaserede retterRobert Parker A dramatic, flamboyant nose of roasted espresso intermixed with chocolate fudge, blackberries, Asian spices, and kirsch jumps from the glass of this ostentatious effort. Full bodied and layered, with an unctuous texture, gorgeous purity, and an undeniable hedonistic explosion of fruit and glycerin, it can be drunk now, or cellared for 15+ years. To my taste, it is the finest Le Tertre Roteboeuf since 1990. But watch out for the 2000!