October 2017—Our 45th Anniversary!
It’s hard to imagine a more rustic setting in which to craft a wine of grand cru quality and refinement. Tertre de la Mouleyre’s organically grown grapes are vinified in a combination of miniature stainless steel and fiberglass tanks—far from the most groundbreaking modern equipment. The barrel room, if it can be called that, is barely large enough to accommodate the fifteen to twenty barriques produced in a given year.
This Saint-Émilion is all the more remarkable for these reasons. In this humble setting, vigneron Éric Jeanneteau crafts a wine of grandiose class. With a velvety opulence, it saturates the palate with lively, dense, profoundly delicious Merlot fruit. Its refreshing acidity and fine, regal tannin recall the Bordeaux of lore, before the days of high scores, overripeness, and excessive oak. Enjoy it now and over the next twenty-five years.
|Blend:||82% Merlot, 18% Cabernet Franc|
|Appellation:||St-Émilion Grand Cru|
|Producer:||Château Tertre de la Mouleyre|
|Vineyard:||50 years for 1.35 ha, 30 years for .15 ha|
|Aging:||35% of wine ages in cuves; 65% ages in new barrels|
Eric Jeanneteau spent his childhood following his grandparents around their vineyard and cellar, just outside St-Émilion on the Right Bank of the Dordogne River in the Bordelais. School was of little interest to him; he says all he wanted to do was run free among the vines alongside his grandfather. His enchantment with the métier began at the age of six. By the time he turned eight, he was already assisting his grandfather in the vines and in the cellar. It was only natural that he completed three degrees in viticulture—he was born to be a vigneron. In 1995, after managing various châteaux throughout the region, Eric returned home to take his place at the helm of the family domaine in St-Émilion, Tertre de la Mouleyre.
You don’t have to be rich to cellar a great wine.