Tertre, Chateau du
Summary
Château du Tertre is a historic Fifth Growth estate in Margaux with 52 hectares of vineyards planted on one of the appellation's highest plateaus, producing approximately 20,000 cases annually from gravelly soils with sand and clay subsoils. The estate maintains traditional Bordeaux winemaking practices with hand harvesting and plot-by-plot vinification, while featuring an unusually high proportion of Cabernet Franc (20%) that contributes to the floral elegance characteristic of their classically styled wines.
Heritage & Leadership
Château du Tertre stands as one of Margaux's historic estates, officially recognized as a Fifth Growth (Cinquième Cru) in the 1855 Bordeaux Classification. The property's viticultural history dates back to the 12th century, with the château building evolving over several centuries, representing a significant architectural landmark within the Margaux appellation.
The estate's modern era began in 1997 when Dutch businessman Eric Albada Jelgersma acquired the property, initiating substantial investments in both the vineyards and winemaking facilities. Under his leadership, Château du Tertre underwent comprehensive renovations, including the modernization of the cellars and meticulous vineyard restructuring. Following Albada Jelgersma's passing in 2018, his family continued to oversee operations until 2020.
In January 2020, ownership transferred to Les Grands Chais de France, marking a significant transition in the château's history. This acquisition by France's largest independent wine producer brought new resources and distribution capabilities to the estate. The current technical team maintains continuity in the winemaking approach while implementing measured enhancements to vineyard management and cellar practices.
Vineyards & Wines
Château du Tertre's vineyards encompass 52 hectares situated on one of the highest plateaus in the Margaux appellation, with elevations reaching 23-28 meters above sea level. This distinctive topographical position provides natural drainage and exposure advantages that contribute to the consistent ripening of the estate's grapes.
The vineyard composition reflects the classic Médoc blend, with approximately 40% Cabernet Sauvignon, 35% Merlot, 20% Cabernet Franc, and 5% Petit Verdot. This relatively high proportion of Cabernet Franc distinguishes du Tertre from many neighboring Margaux properties. The vines average 30 years in age, with some parcels exceeding 50 years.
The terroir consists primarily of deep gravel soils mixed with sand and clay subsoils—a geological profile typical of Margaux's best sites. This well-draining terrain forces vines to develop deep root systems, accessing water and minerals from lower soil layers. The estate produces approximately 20,000 cases annually between its grand vin, Château du Tertre, and its second wine, Les Hauts du Tertre.
Philosophy & Practice
Château du Tertre employs a plot-by-plot approach to viticulture, with vineyard management tailored to the specific needs of each parcel. Harvesting occurs by hand, with grapes undergoing double sorting—first in the vineyard and again at the winery—to ensure only optimal fruit enters the fermentation process.
The winemaking facilities feature temperature-controlled stainless steel and concrete vats of varying sizes, allowing for precise vinification of individual vineyard blocks. Fermentation typically spans 3-4 weeks, with gentle extraction techniques prioritizing elegance over power. Malolactic fermentation occurs in a combination of vats and barrels, depending on the character of each lot.
Aging protocols for the grand vin include 16-18 months in French oak barrels, with 40-50% new oak employed annually. The second wine sees a reduced oak regimen with approximately 20-25% new barrels. Final blending decisions focus on achieving balance between fruit expression, structural elements, and the characteristic floral aromatics associated with the Margaux appellation. The technical team practices minimal intervention during élevage, with racking limited to 2-3 times during the aging period to preserve the wine's natural development.