The name Château La Tour Figeac suggests a prominent structure, but in reality, there’s no tower to view at the estate located in St-Émilion. The unusual name derives from a mill that once stood atop an old well, marking the historical significance of the site.
Château La Tour Figeac emerged following the fragmentation of Château Figeac, which saw sections sold off in 1876 and 1879. The Corbière family acquired land in the latter year to establish the estate. However, not long after, the property split again in 1881, leading to the creation of La Tour Figeac and neighboring La Tour du Pin Figeac.
Since 1973, the estate has been under the stewardship of the Rettenmaier family, who bought it just after their friends, the von Neipperg family, took over the nearby Château Canon La Gaffelière. The family primarily operates a transport company, TII Group (Transporter Industry International), with Otto Maximilian Rettenmaier taking charge of the winery’s management in 1994. Ownership is shared among Otto, his father, and his seven grandchildren, leaving uncertainty about the future direction as the next generation shows varied interests.
Nestled among illustrious neighbors on the Right Bank, with Château Cheval Blanc to the east and Château Figeac to the south, La Tour Figeac is classified as a Grand Cru Classé since the inaugural Saint-Émilion rating in 1955. The vineyard spans 14.5 hectares, primarily planted with Merlot (60%) and Cabernet Franc (40%). The soil composition includes gravel and sandy clay atop a clay subsoil, with more gravel near Cheval Blanc.
Vine age typically averages around 35 years, though significant replanting has occurred, prompting a reevaluation of this figure. The estate is currently undergoing further replanting due to market demands and climate adaptations, transitioning towards wider row spacing to better accommodate future conditions.
2026 has been challenging, marked by drought, necessitating irrigation for the young vines. Steering away from strict biodynamic practice, the vineyard adopted biodynamic-inspired methods in 1997, yet lacks official certification. They briefly enjoyed organic certification for the 2021 vintage but lost it in 2024 due to necessary treatments that contravened organic rules.
In the cellar, grapes are meticulously handpicked and sorted. The winemaking process employs both cap punching down and pumping over techniques for color and tannin extraction. Fermentation occurs in a blend of stainless steel tanks and six wooden vats named after classical composers—a nod to Otto’s passion for music. The wines experience malolactic fermentation in oak, with aging lasting between 10 to 15 months depending on the wine.
Château La Tour Figeac produces three wines: the Grand Vin, typically accounting for two-thirds to three-quarters of the production, accompanied by two second wines, L’Esquisse and Cuvée Lucie 45.
For more details about Château La Tour Figeac and its wine offerings, visit: Château La Tour Figeac.