Profile of Château de la Tour

This grandiose, imposing Burgundian Château is a fitting testament to the renown and might of the Clos Vougeot, the largest single Grand Cru vineyard in the Côte de Nuits designation. It is one of Burgundy’s most historic walled vineyards, having been created by Cistercian monks in the 12th century. In fact, Vougeot was the flagship vineyard of the Cistercians and remained in church hands until the French revolution took all land belonging to the church in the 19th century. Today, it has many proud owners, including Château de la Tour which boasts an unparalleled view of the former Cistercian manor. With 6 hectares under their control, Château de la Tour is the largest leaseholder of the Clos Vougeot and has long been renowned for the intensity, strength, and perfume of its wine. Under the careful direction of the Labet family, its reputation has remained strong as one of the most reliable and impressive sources of Clos Vougeot in the Cote de Nuits.

Château de la Tour boasts a long history that dates back to the late 19th century. The original building was constructed in 1890 by a merchant, whose daughter married a local estate owner, Jean Morin. He was something of a local legend, famous for both his wine and his passion for sport; Morin took part in both the Summer and Winter Olympics in 1948. One of his daughters married into the Labet family, who remain the current owners today in the shape of Francois Labet. Francois is one of the region’s most important figures, producing both the wines of Château de la Tour and Domaine Pierre Labet, making great use of the Château’s imposing winery and cellar.

As Clos Vougeot is divided amongst several producers, the inquisitive wine lover can undoubtedly find several good examples of this delicious wine from various outfits. But none can quite match Label’s wines for their finesse and concentration – top vintages will last for decades. His prized possession is one hectare of ancient, low yielding Pinot Noir vines that were planted in 1910. The incredible fruit they give is reserved for the estate’s limited edition Vieilles Vignes cuvée, a red Burgundy of dazzling perfume and flavor. However, all of Labet’s precious vines are treated with the utmost care and attention; the property has been farmed organically since the early 1990s and yields are strictly controlled to ensure optimum fruit ripeness and quality. This meticulous approach is plainly evident when the fortunate taste the Château ‘s vintages – there can be no better introduction to the magic of Clos Vougeot than the beautifully crafted wines of Francois Labet. Visit Château de la Tour on our private, exclusive wine tours of Burgundy! Contact us for more information.

Wines produced

  • Château de la Tour Bourgogne Rouge

    100% Pinot Noir. Fermentation takes place in stainless steel tanks. Only natural yeasts are used. The wine remains in vat before being transferred to French oak for approximately 16-18 months. The exact level of new oak and the time in barrel varies depending on the vintage. The entry level wine of the property, accessible on release.

  • Château de la Tour Beaune Les Marconnets (White)

    100% Chardonnay. Fermentation takes place in stainless steel tanks. Only natural yeasts are used. The wine remains in vat before being transferred to French oak for approximately 16-18 months. The exact level of new oak and the time in barrel varies depending on the vintage. A beautiful white Burgundy, perfect with seafood.

  • Château de la Tour Beaune Les Marconnets (Red)

    100% Pinot Noir. Fermentation takes place in stainless steel tanks. Only natural yeasts are used. The wine remains in vat before being transferred to French oak for approximately 16-18 months. The exact level of new oak and the time in barrel varies depending on the vintage. A softer, more approachable red Burgundy.

  • Château de la Tour Beaune Les Monsnieres (Red)

    100% Pinot Noir. Fermentation takes place in stainless steel tanks. Only natural yeasts are used. The wine remains in vat before being transferred to French oak for approximately 16-18 months. The exact level of new oak and the time in barrel varies depending on the vintage.

  • Château de la Tour Beaune Les Monsnieres (White)

    100% Chardonnay. Fermentation takes place in stainless steel tanks. Only natural yeasts are used. The wine remains in vat before being transferred to French oak for approximately 16-18 months. The exact level of new oak and the time in barrel varies depending on the vintage.

  • Château de la Tour Beaune Coucherias (Premier Cru)

    100% Pinot Noir. Fermentation takes place in stainless steel tanks. Only natural yeasts are used. The wine remains in vat before being transferred to French oak for approximately 16-18 months. The exact level of new oak and the time in barrel varies depending on the vintage. A renowned Premier Cru vineyard in the region, the wine is suitable for cellaring.

  • Château de la Tour Savigny Vergelesses (Premier Cru)

    100% Chardonnay. Fermentation takes place in stainless steel tanks. Only natural yeasts are used. The wine remains in vat before being transferred to French oak for approximately 16-18 months. The exact level of new oak and the time in barrel varies depending on the vintage. A lesser known but superb white Burgundy.

  • Château de la Tour Clos Vougeot Vieilles Vignes (Grand Cru)

    100% Pinot Noir. Whole bunch fermentation, with a pre-fermentation cold soak for one week. Only natural yeasts are used. The must is fermented in stainless steel tanks, and then aged for approximately 16-18 months in 100% new French oak. The prestige wine of the property, suitable for extended cellaring.

  • Château de la Tour Clos Vougeot (Grand Cru)

    100% Pinot Noir. Whole bunch fermentation, with a pre-fermentation cold soak for one week. Only natural yeasts are used. The must is fermented in stainless steel tanks, and then aged for approximately 16-18 months in 50% new French oak.

  • Hommage à Jean Morin Clos Vougeot (Grand Cru)

    100% Pinot Noir. Whole bunch fermentation, with a pre-fermentation cold soak for one week. Only natural yeasts are used. The must is fermented in stainless steel tanks, and then aged for approximately 16-18 months in 100% new French oak. A limited release, special addition cuvee.

Winery details

Château de la Tour

Clos de Vougeot
21640, Vougeot, Burgundy
France
Tel +33 0380 62 86 13
Fax +33 0380 62 82 72

Appellation
AOC Clos Vougeot
Founded
1890
Area under vine
6 hectares
Age of vines
35 years+
Oak barrel origin
French
Winemaker
Francois Labet
Owner
Francois Labet
Production
24,600 bottles per annum
Grape varietals
Pinot Noir, Chardonnay

More information

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