now the town relied heavily on tourism and the vineyards in the area. They stopped at the Place de la Gare in the center of town to ask for directions and were told to follow the Chemin du Fahey to its end two and a half miles east of the town.
Fifteen minutes and two wrong turns later they reached Chateau Royale des Pins. Less a chateau than a full-blown castle, it sat at the summit of a large, flat-topped hill. It was surrounded by pruned grapevines that made it look like a gigantic military cemetery filled with makeshift, gnarled crosses, dark against a recent fall of fresh snow.
They parked in the lot at the bottom of the hill and trudged up the narrow path to the top, snow crunching under their shoes. They reached the old gatehouse at the entrance to the huge stone building. Left and right were turrets and arrow slits in the heavy walls. Here and there Holliday could actually see rusted cannonballs embedded in the walls that probably dated back to Napoleonic times. They went through a pair of imposing oak, iron-strapped doors and stepped into the castle.
They found themselves in a large foyer with La Boutique de Chateau on one side and the requisite suit of armor on display to the right. The boutique was really nothing more than a souvenir shop selling castle key chains, wine-bottle key chains, bottle-opener key chains, eagle key chains, assorted postcards, a Swiss Post Office first-day cover of a stamp to commemorate the castle and View-Master slide sets that looked as though they’d been on the shelves, untouched, for decades.
Feeling the beady eyes of the concierge staring at him suspiciously, Holliday bought a wine-bottle key chain and gave the woman, a faint mustache distinguishable on her lip, a smile. The woman took his money and didn’t smile back.
A bored-looking tour guide who was probably the concierge’s husband levered himself up off his stool and started giving them the tour, not bothering to see if they were following. Finally he turned and spoke.
“English?”
“American,” answered Holliday.
The man nodded. “American. Of course,” as though it should have been obvious to him.
Holliday spent the next hour learning far more about Chablis than he ever wanted to know; it was made from high-altitude Chardonnay grapes that were slightly more acidic than the grapes grown in a warmer, lower valley environment. He also learned that Chateau Royale was a traditional winemaker, storing the wine in oak casks rather than the more modern stainless-steel tanks. When Holliday asked a simple question about Chateau Royale’s ownership he was basically told it was none of his business.
The tour was confined to the main floor, which contained the shop and a viticulture museum, and the old dungeons in the basement, now used as the actual manufacturing, fermentation and storage area. The upper floors of the castle held the private apartments housing the owners, who demanded strict privacy.
Holliday began thinking that Peggy had been right—the whole thing was a waste of time. He didn’t see how he was going to find any proof of a connection between whoever owned Chateau Royale and William Tritt, the onetime CIA assassin.
The tour finally ended with a quick run through the museum and a brief history of the Chateau Royale label, carefully skirting the whole matter of ownership. The little group exited the suite of expansive rooms that made up the museum and stepped out into the looming entrance hall with its inlaid marble floor and tapestries on the walls.
As they headed back to the shop, Holliday thought he saw movement out of the corner of his eye and turned slightly. He recognized the man instantly. The last time they’d met Holliday had elbowed him in the throat hard enough to crush his windpipe.
He tried to keep his expression neutral and carefully turned his face away. The man kept on coming down the stairs, then turned and went into the museum. Five minutes later the trio was back out in the cold
Fifteen minutes and two wrong turns later they reached Chateau Royale des Pins. Less a chateau than a full-blown castle, it sat at the summit of a large, flat-topped hill. It was surrounded by pruned grapevines that made it look like a gigantic military cemetery filled with makeshift, gnarled crosses, dark against a recent fall of fresh snow.
They parked in the lot at the bottom of the hill and trudged up the narrow path to the top, snow crunching under their shoes. They reached the old gatehouse at the entrance to the huge stone building. Left and right were turrets and arrow slits in the heavy walls. Here and there Holliday could actually see rusted cannonballs embedded in the walls that probably dated back to Napoleonic times. They went through a pair of imposing oak, iron-strapped doors and stepped into the castle.
They found themselves in a large foyer with La Boutique de Chateau on one side and the requisite suit of armor on display to the right. The boutique was really nothing more than a souvenir shop selling castle key chains, wine-bottle key chains, bottle-opener key chains, eagle key chains, assorted postcards, a Swiss Post Office first-day cover of a stamp to commemorate the castle and View-Master slide sets that looked as though they’d been on the shelves, untouched, for decades.
Feeling the beady eyes of the concierge staring at him suspiciously, Holliday bought a wine-bottle key chain and gave the woman, a faint mustache distinguishable on her lip, a smile. The woman took his money and didn’t smile back.
A bored-looking tour guide who was probably the concierge’s husband levered himself up off his stool and started giving them the tour, not bothering to see if they were following. Finally he turned and spoke.
“English?”
“American,” answered Holliday.
The man nodded. “American. Of course,” as though it should have been obvious to him.
Holliday spent the next hour learning far more about Chablis than he ever wanted to know; it was made from high-altitude Chardonnay grapes that were slightly more acidic than the grapes grown in a warmer, lower valley environment. He also learned that Chateau Royale was a traditional winemaker, storing the wine in oak casks rather than the more modern stainless-steel tanks. When Holliday asked a simple question about Chateau Royale’s ownership he was basically told it was none of his business.
The tour was confined to the main floor, which contained the shop and a viticulture museum, and the old dungeons in the basement, now used as the actual manufacturing, fermentation and storage area. The upper floors of the castle held the private apartments housing the owners, who demanded strict privacy.
Holliday began thinking that Peggy had been right—the whole thing was a waste of time. He didn’t see how he was going to find any proof of a connection between whoever owned Chateau Royale and William Tritt, the onetime CIA assassin.
The tour finally ended with a quick run through the museum and a brief history of the Chateau Royale label, carefully skirting the whole matter of ownership. The little group exited the suite of expansive rooms that made up the museum and stepped out into the looming entrance hall with its inlaid marble floor and tapestries on the walls.
As they headed back to the shop, Holliday thought he saw movement out of the corner of his eye and turned slightly. He recognized the man instantly. The last time they’d met Holliday had elbowed him in the throat hard enough to crush his windpipe.
He tried to keep his expression neutral and carefully turned his face away. The man kept on coming down the stairs, then turned and went into the museum. Five minutes later the trio was back out in the cold
Similar Books
