• Visit of technical installations
  • Paying visit à partir de 10 €
  • Visit without appointment

Opening time

Lundi 10:00 à 13:00 14:00 à 17:00
Mardi 10:00 à 13:00 14:00 à 17:00
Mercredi 10:00 à 13:00 14:00 à 17:00
Jeudi 10:00 à 13:00 14:00 à 17:00
Vendredi 10:00 à 13:00 14:00 à 17:00

Saturday by appointment.

Harvest period by appointment.

10€ per visit to be deducted when making a purchase


phone +33556593819


Tour Saint Fort

Cru Bourgeois

This 14-hectare estate is located in Leyssac in the Laujac area, south of the Pez sector, to the west of Château Calon Ségur. This property has had a tumultuous history and was almost razed to the ground during the war before being gradually rebuilt. It includes part of the former Château Saint-Estèphe and the former Tour du Château Pineau Saint-Estèphe.

In the 18th century, the vineyard belonged to the Lord of Pez and the Calon family, and became Bourgeois in 1852. It was subsequently forgotten, but was reborn at the beginning of the 20th century under the impetus of Mr Pineau. It won first prize at the Liège exhibition in 1905 and was confirmed as a Cru Bourgeois in 1932.

During the Second World War the buildings were largely destroyed and from the 1990s onwards Mr Laffort carried out major work to rebuild the estate. The results were rapid, as the first harvest was selected by the Gault & Millau Guide in its 1994 edition, and in 2003 it was confirmed as a Cru Bourgeois, officially obtained in 1932.

In 2017, the renaissance was completed; Nova SY, the new owner, invested in the modernisation of the winery and the installations, pursuing quality objectives (HVE3 in 2020), while respecting the precious terroir of Saint-Estèphe.

Vineyard area
14 Ha
Average age of the vines
35 ans
Terroir / Geology
Fine sandy-gravels on clay sub soil (proper to Saint-Estephe terroir) or clay-limestone sub soil from Eocene Age
Grape varieties
48% Merlot, 40% Cabernet Sauvignon, 12% Petit Verdot
After the vatting, Cold Maceration takes place for 3 days. Once the Alcoholic Fermentation started, it is automatically controlled by a cooling apparatus into the stainless vats. It enables an adequate thermoregulation. Also, daily delestage and pumping overs on the cap are the regular techniques in vigour, during the process. There is a Post-fermentation Maceration for 3 weeks. As for the Malolactic Fermentation, it partially takes place into barrels
100% Aging in French oak barrels for 18th months (one third of them are renewed every year)
Vineyard management
Severely work on soil, with Substainable viticulture management
Administrative name
Nova Sy
Pascal Fricard
Mme Meng QU


Le château avant les travaux réalisés en 2018
The castle after the work carried out in 2018
In this aerial view, we can clearly see the four towers added on the occasion of the work completed in 2018.

Tour Saint Fort

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