- Château Figeac
- St Emilion
- Cabernet Franc / Cabernet Sauvignon / Merlot
- 2026 - 2049
- Case size
Goedhuis, April 2019,
The fact that we tasted the 2018 in a portacabin due to the extensive cellar works taking place at this great property says buckets about the quality of this wine that we left almost speechless at its quality. In a year when the right bank has excelled, Ch Figeac sits up there with the absolute best. The most striking characteristics are its brightness, freshness and absolute purity. One of the most balanced wines of the vintage: there are subtle summer fruits, precision and balance in the palate, the tannins are controlled and yet structured, and there is a line of freshness flowing throughout. Amazing poise and superb quality, a real star in the making.
Antonio Galloni, April 2019,
The 2018 Figeac is simply magnificent. A regal, soaring wine with tremendous vertical lift and nuance, the 2018 is marvelously complete from the very first taste. All the elements fall into place effortlessly. Medium in body and refined, the 2018 is vibrant, with fine tannins and, frankly, quite a bit more freshness than I expected to see given the very dry, sunny summer. Rose petal, mint, lavender and spice add nuance to a core of red/purplish fruit. Harvest started on September 17 and finished on October 12. Yields were 39 hectoliters per hectare, just shy of the historical average of 42/32. While mildew pressure was an issue, it was the dry October winds and their dehydrating effect on the last Cabernets that impacted yields most. Like so many of his colleagues, Technical Director Frederic Faye and his team opted for gentler vinifications with no SO2 at crush, lower temperatures in fermentation and smaller pumpovers. The 2018 Figeac is brilliant. That's all there is to it. The blend is 38% Cabernet Sauvignon, 36% Merlot and 26% Cabernet Franc. Tasted three times.
Wine Advocate, April 2019,
The 2018 Figeac is composed of 37% Merlot, 33% Cabernet Sauvignon and 30% Cabernet Franc, harvested September 17 to October 12 with a 3.7 pH and 14% alcohol. Deep purple-black in color, it charges out of the gate with vivacious black and red cherries, cassis, warm plums and wild blueberries scents plus fragrant hints of violets, star anise, tilled soil and forest floor with wafts of Ceylon tea and chocolate box. Full-bodied and jam-packed with energetic, crunchy black and blue fruits, it has a rock-solid, firm, grainy frame and loads of bright, refreshing sparks lifting the dense layers on the very long, savory finish. Wow—the Cabernet really makes itself known this vintage, and it is good. The signature of this wine is so clear, so defined, that this is a Bordeaux wine without peers. In my view, this is the finest Figeac ever produced.
James Suckling, April 2019,
This shows wonderful precision and focus with dark-berry, tobacco, and blueberry character. Full-bodied, tight and vivid. Solid and structured. Really powerful for Figeac. The real new style here of Figeac that harkens back to the great wines of the 1950s and 1940s. This year, equal parts of merlot, cabernet sauvignon and cabernet franc.
Decanter, April 2019,
Back to a more traditional blend after last year's frost impact, Figeac has done a wonderful job of harnessing the opulence of the vintage while maintaining freshness. This is extremely focussed and precise, with a silky texture and inky depths, developing complexity as the flavours unfurl. These are big tannins but they steal up on you, doing that subtle creep that's such a marker of the vintage. Powerful, utterly gorgeous and clearly a wine that will age well, this is equal to the estate's excellent 2016. Harvest ran from 17 September to 12 October, giving a 39hl/ha yield (with 70% organic farming, 30% bio-control). 65% of the crop went into the grand vin. 3.7pH. Drinking Window 2027 - 2042
Wine Spectator, April 2019,
This is pretty gorgeous, with velvety texture that lets nearly exotic cassis, plum and blackberry fruit reduction flavors roll through. Has a beautiful bass line of warm earth and smoldering tobacco notes all while keeping its sensational mouthfeel. The encore on the finish makes you realize this is the serious gourmet stuff. One of the highlights of the vintage.
Julia Harding, April 2019,
Inky with purple rim. A little bit spicy on the nose, scented and ripe but not overripe, that touch of nutmeg that I found on the Nénin. Ripe and pure. Very smooth and rich on the palate, remarkably soft when you know the quantity of tannins. Smooth and accessible, rounded and luxurious but balanced by the freshness. Grainy texture but fine grained. Second tasting of a cooler sample (the temporary tasting room was a tent and the samples warmed up quickly when the sun was out): fragrant with small black berries, opens up to a more scented beauty, still some spice but also a hint of roses. Greater finesse and freshness at a cooler temperature. Concentrated but so round on the finish. More Cabernet Sauvignon would have given a hardness on the finish, says Faye. Cool chalky finesse. Fine-grained persistence and freshness with a surprising juiciness on the finish. (JH) 14% Drink 2024-2034
Château Figeac has had a chequered history. In the 19th century, its owner went bankrupt and it wasbroken up into various parts - some attaching themselves to Beauregard and La Conseillante.Another part became La Tour Figeac, which was later divided again creating La Tour du Pin Figeac.Luckily, 40 hectares of this once vast estate were able to cling together forming the parameters of one of St Emilion's most recognisable châteaux. Figeac is known to be almost Médoc-like with itssavoury and pensive character.
South of Pomerol lies the medieval, perched village of St Emilion. Surrounding St Emilion are vines that produce round, rich and often hedonistic wines. Despite a myriad of soil types, two main ones dominate - the gravelly, limestone slopes that delve down to the valley from the plateau and the valley itself which is comprised of limestone, gravel, clay and sand. Despite St Emilion's popularity today, it was not until the 1980s to early 1990s that attention was brought to this region. Robert Parker, the famous wine critic, began reviewing their Merlot-dominated wines and giving them hefty scores. The rest is history as they say. Similar to the Médoc, there is a classification system in place which dates from 1955 and outlines several levels of quality. These include its regional appellation of St Emilion, St Emilion Grand Cru, St Emilion Grand Cru Classé and St Emilion Premier Grand Cru Classé, which is further divided into "A" (Ausone and Cheval Blanc) and "B" (including Angélus, Canon, Figeac and a handful of others). To ensure better accuracy, the classification is redone every 10 years enabling certain châteaux to be upgraded or downgraded depending on on the quality of their more recent vintages.