Chateau Toutigeac lies near Targon and is part of a very old domaine dating way back to the 12th century that was once a village. Legend says that Saint Gerard (from the nearby Abbey La Sauve Majeure) was travelling the Pilgrim Way in search of a cure for his headache. He met the Duke of Aquitaine along the way and the Duke granted him the land at Toutigeac to create a small community. Saint Gerard’s monks planted a vineyard there and built a church dedicated to Saint Genesius. Over the centuries the community thrived, housing 200 residents. However as time passed the church and village became abandoned. The remains of the church were built into the 17th century chateau and now form part of Toutigeac’s chai. A stone cross from this era still stands today in front of the chateau and there are many vestiges of Toutigeac’s ancient church and village dotted around the domaine.
The chateau was purchased by Charles Mallet in 1928, one time owner of the prestigious Second Growth Chateau Lascombes in Margaux. He was also a very prosperous negociant and the biggest supplier of wine to the French capital. He invested in Toutigeac and the vineyards benefited from his improvements. His grand daughter married the wine maker René Mazeau and under his guidance Toutigeac became one of the best technical and commercial successes of the region.
Today Oriane and Xavier Mazeau carry on the tradition as the fifth generation of the family to make wines at Toutigeac. After obtaining her qualifications in both viticulture and oenology in Bordeaux Oriane worked in Spain with the wines of the Rioja region and has continued to modernise wine making at the chateau. The results speak for themselves – the estate has won countless awards at international competitions.
Being medium bodied and well rounded Chateau Toutigeac is an enjoyable glass at any occasion but it does go very well with food. Oriane recommends it with fowl; roast chicken, pheasant, duck, partridge and goose – as well as mature cheese. We’d add that it also marries beautifully with lamb, roast glazed ham and pork!