In Saint-Émilion, Château La Tour Figeac produces a refined Grand Cru Classé, located close to the Pomerol border and the great terroirs of Figeac. Long committed to a biodynamic approach, the château crafts elegant, floral and deep wines, shaped by Merlot, Cabernet Franc and the freshness of gravel and clay soils.

Château La Tour Figeac — The Discreet Elegance of a Saint-Émilion Grand Cru Classé

Located in Saint-Émilion, close to the border with Pomerol and the great terroirs of Figeac, Château La Tour Figeac is one of the most elegant properties in this sector. Classified as a Grand Cru Classé, the château is known for a refined, floral and precise style, less demonstrative than some neighbouring estates, yet deeply attached to fruit purity and soil expression.

Owned by the Rettenmaier family, La Tour Figeac has also earned recognition for its early commitment to biodynamic viticulture. The estate produces a Saint-Émilion of great purity, dominated by Merlot and complemented by Cabernet Franc, with a constant search for balance between substance, freshness, perfume and texture.

History: a cru from the great Figeac sector

Château La Tour Figeac belongs to the history of the great growths located around the Figeac plateau. Like several neighbouring properties, it originates from the historic division of this large vineyard area, which gave rise to several distinct estates now recognised in their own right.

The estate is today associated with the Rettenmaier family, who helped establish the château as one of the distinctive references of Saint-Émilion. Under this direction, La Tour Figeac has moved towards an approach attentive to living soils, vineyard balance and a more refined expression of terroir.

The château occupies a singular place in the Saint-Émilion landscape: it does not seek exuberance, but rather a form of elegant precision, supported by exacting viticulture and an aromatic style often marked by violet, black fruits, sweet spices and delicate texture.

Terroir: gravel, clay and proximity to Pomerol

The vineyard covers around 14 to 15 hectares, depending on sources and parcels in production, on soils of gravel, sand and clay. This position, close to the Pomerol border, gives the wines a distinctive expression: ripe fruit, supple texture, underlying freshness and floral perfume.

Merlot forms the base of the vineyard, bringing flesh, roundness and fruit depth. Cabernet Franc, highly important in the balance of the cru, contributes freshness, aromatic lift, floral notes and fine structure.

This combination of gravel, clay and classic Right Bank grape varieties produces Saint-Émilion wines that are less massive than some very clay-driven crus, but often more airy, floral and nuanced as they evolve.

Viticulture and vinification: biodynamics, precision and measured ageing

Château La Tour Figeac is recognised for its long-standing commitment to biodynamics, with vineyard work focused on soil balance, vine vitality and the quality of ripeness. Harvesting is carried out with care, in a spirit of precise selection and respect for each parcel.

In the cellar, vinification aims to preserve fruit purity and tannin finesse. Ageing in French oak barrels supports the structure without seeking to dominate the expression of terroir. The objective remains to produce a harmonious, perfumed and digestible Saint-Émilion, capable of ageing gracefully.

Wine style

The wines of Château La Tour Figeac generally show an elegant and aromatic profile, with notes of blackberry, cassis, plum, black cherry, violet, faded rose, graphite, liquorice, fine cocoa, sweet spices and sometimes a touch of fresh earth with age.

On the palate, the wine is supple, balanced and precise, with fine tannins, a velvety texture and freshness that carries the finish. The best vintages gain notes of truffle, forest floor, blond tobacco and patinated black fruits with time.

Emblematic cuvées

Ageing and gastronomic pairings

Château La Tour Figeac can be enjoyed after a few years in bottle, while the best vintages gain complexity after 8 to 15 years of ageing, sometimes longer depending on vintage, bottle format and storage conditions.

At the table, it pairs beautifully with rack of lamb, roast duck, veal with mushrooms, braised beef, beef fillet, truffle-based dishes, porcini risotto, mature cheeses and classic Bordeaux cuisine. Its balance makes it a Saint-Émilion particularly suited to refined gastronomy without excessive power.