This domain - one of Saint-Émilion's most famous - exploits an exceptional terroir to produce a very high-class, racy wine, complex and refined. More info
Château Figeac 1er Grand Cru Classé A serve at a temperature of 16°C. It will pair perfectly with the following dishes: Magret de canard, Grive aux raisins, Tournedos rossini.
Peak: Drink until 2025
What the experts say...
"This elegant, precocious, surprisingly soft, up-front-styled St.-Emilion possesses a dark ruby/purple color as well as sweet aromas of menthol, fruitcake, cherries, and black currants. Round and medium-bodied with silky tannins and a sensual, evolved, precocious style" R. Parker (02/2009)
Tannic and yet seductive even in its first youth, Figeac's wine then evolves a refined, silky, concentrated, rich character, with subtle aromas of cedar, black fruit and mint. Even though Figeac tends to evolve quite quickly, some of the great vintages still show remarkable youth, such as 1911, 1924, 1949, 1953, 1964 and 1975. This château has more than justified its rank of Premier Grand Cru Classé, and is a favourite of Robert Parker's, who has declared himself to be a big fan of Figeac.
The property's history is linked to another Premier Grand Cru Classé: in the 1830s, a choice 30-hectare plot from Figeac's vineyard was sold and 20 years later became the illustrious Cheval Blanc. Of all Saint Emilion's wines, Château Figeac is considered to be the one most in the Médoc style. The reason is that, unlike most of the appellation's other Premier Grand Crus Classés, which are situated on clay-limestone soil, Château Figeac benefits from gravelly soil, similar to that in the Médoc. This geological configuration, so unusual for Saint Emilion, gives Figeac an exceptional elegance. Another distinction is that while most of the appellation is planted with Merlot as the dominant variety, Figeac has mainly Cabernet (35% Cabernet Franc and 35% Cabernet Sauvignon). However, these particularities are not the only reason for the property's success; man has without doubt played a role: from 1947, Thierry Manoncourt (who died in 2010) managed the property in a masterful fashion, always focusing on optimizing the quality of the harvests. Together with Châteaux Latour and Haut Brion, he introduced the stainless steel vat, and numerous technical procedures. The effect of these innovations quickly became apparent in the enhanced quality of the wines, and his example was followed by many of his contemporaries. From the 1990s, Thierry Manoncourt left the operational management of the property to his daughter Laure and son-in-law Eric d'Armon, but maintained a strong presence until his death in 2010. Since 2012, Château Figeac has started a new chapter. Jean-Valmy Nicolas is co-manager. Frédéric Faye, working for Figeac since 2002 is now director of the château, advised by the oenologist Michel Rolland.
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