2010 Ch. du Tertre, Margaux

Best ever! A bold statement? Perhaps, but we have been going here to taste for 11 years, and every year it just gets better and better. Always soft, round and ripe, the team has brought it to another level.

Lovely crushed raspberry and cream on the nose and a deliciously velvety mouthful, like cold raspberry ripple ice-cream on warm summer pudding (OK, a tad over the top perhaps, but you know what I mean). Delicious!     
(70% Cabernet Sauvignon, 20% Merlot, 10% Petit Verdot)
(Simon Staples, BBR Fine Wine Director)Château du Tertre

Chateau du Tertre shows beautifully balanced Cabernet fruit, florality, ripeness and good firm length all in perfect balance.
(Steven Spurrier – Decanter – Apr 2011)

Blueish purple. Very ripe and concentrated with lots of acidity though perhaps not the absolute freshness of fruit that there is on some other Margaux 2010s. Dramatic wine!
(Jancis Robinson MW- jancis robinson.com 18 Apr 2011)

Showing better from bottle than from barrel (which makes sense, given that I seemed to be in a minority when judging it from barrel), the 2010 du Tertre has a nice dark plum/garnet color, a slightly more evolved style than most Margaux, hints of cedar, licorice, black olive and black currant fruit with some flowers and subtle smoky wood in the background. Medium to full-bodied, round, generous and ripe, the words “sexy” and “opulent” come to mind when smelling and tasting this beautiful Margaux. Drink it over the next 15 or more years.
(90 Robert Parker- Wine Advocate- Feb 2013)

Some of my tasting colleagues enjoyed the 2010 Du Tertre more than I, but I found it somewhat short for the vintage. However, it does offer a dark ruby color as well as attractive cranberry, black cherry and berry fruit intermixed with cedar and licorice characteristics. Although well-made, it did not excite me as much as many of the 2010s.
(87-89 Robert Parker- Wine Advocate- May 2011)

This is textbook Margaux, with a supple, velvety feel and a stylish core of plum, red currant and black cherry fruit laced with perfumy spice and followed by lightly dusty tannins.
(James Molesworth – The Wine Spectator – Mar 2011)