From medieval manor to leading Brouilly winery
The history of Château des Tours dates back to 1331, when Guichard VI le Grand, Lord and Baron of Beaujolais, is considered the first documented owner of the estate. Over the centuries, various noble families changed as owners until the Château was acquired by the Richard family in 1986. They fundamentally renovated the estate and consistently geared it towards viticulture. Since then, Château des Tours has belonged to the Domaines Richard group, an association of eight wineries in various French appellations. In Beaujolais, it is the heart: 70 hectares of Gamay vines in the municipalities of Saint-Étienne-la-Varenne, Odenas, and Saint-Lager, in the middle of the Cru Brouilly.
Granite, slate, and over a hundred hand-harvesters per harvest
The Château is located in a natural amphitheater below Mont Brouilly. The soils alternate between sandy topsoil and a subsoil of slate and pink granite – a foundation that gives the wines a distinct minerality. Some of the vines are over 80 years old; the oldest plots were planted during the last third of the 19th century. Vinification is carried out with the ambition to let the terroir speak: hand-harvesting with over 100 harvesters over about 15 days, careful selection in the vineyard. The entire team stays in the restored gîtes of the Château during the harvest – a rhythm that ensures concentration and continuity.
Brouilly with structure: Gamay that needs time
Château des Tours produces exclusively in the Cru Brouilly – one of the ten Beaujolais Crus, which stands for more substance and aging potential than simple Beaujolais-Villages. The wines are made from pure Gamay, characterized by dark cherry and plum fruit, floral accents, and the spicy-mineral pull of the granite. The palate is dense, juicily structured, with round tannins and a fresh acidity that gives the wine support. Especially from the Vieilles-Vignes plots – vines over 50 years old – cuvées with noticeable depth and a long finish are created. They go well with poultry, cold cuts, pâté, or a mature goat cheese from the Auvergne. Serving temperature: 14–16 °C.
