Saint-Emilion Classified Growth B
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The Château Figeac is undoubtedly one of the biggest stars of the Saint-Émilion vineyard. The first traces of the vineyard property date back to the Gallo-Roman period in the 2nd century, when it included a villa that belonged to the Figeacus family. The Domaine was burnt down in 1586 during the religious wars, then rebuilt as we know it today. It was in 1892 that Château Figeac passed into the hands of the Manoncourt family, who are still in charge today.
The property owes its spectacular growth and influence to Thierry Manoncourt (1917-2010), a visionary and forward-thinking agricultural engineer. Today his wife Marie-France, accompanied by his two daughters Hortense and Blandine, who continues to perpetuate "the Figeac spirit" through the production of great wines renowned worldwide for their finesse and purity, while maintaining a deep respect for the environment.
As soon as the Saint-Emilion classification was created in 1955, Château Figeac would be classified from the outset among the so-called First Great Classified Growths (known as "B" until 2006). In September 2022, it is elevated to the title of Premier Grand Cru Classé "A".
The Château Figeac is based on a 40-hectare vineyard planted on three croups of Günzian gravel, whose grape varieties are composed of 35% Cabernet Franc, 35% Cabernet Sauvignon and 30% Merlot. These geological and viticultural characteristics are quite exceptional and have earned it the nickname of the "Medoc of Saint-Emilion". The wines are aged for 15 to 18 months in 100% new oak barrels. The Second wine of the property is called Petit Figeac.
A new semi-underground winery was inaugurated at the property for the 2021 harvest, with state-of-the-art technology, allowing precise, tailor-made vinifications for each plot.
The Château Figeac produces sumptuous wines of off-the-beaten-path precision and refinement that transcend with age. One of Bordeaux's greatest wines, surely.
The year 2018 is a major vintage for the Bordeaux vineyard, particularly successful despite the difficulties. Marked by very contrasting climatic conditions, we will especially remember an extraordinary and hot summer, as well as beautiful months of September and October. This late summer will have allowed the berries to ripen well and to be very concentrated in tannins and color.
Blend of the 2018 vintage: 37% Merlot, 33% Cabernet Sauvignon, 30% Cabernet Franc.
The robe is an intense deep purple color, dressed with beautiful garnet highlights.
The nose is very expressive, peacocking with aromas of jammy black fruits, raspberry, eucalyptus and mint, underlined by peppery spices and cocoa.
Soft at the attack, it reveals itself fleshy and powerful at the development, carried by fine and structured tannins. With a never-ending aroma in the middle of the mouth, with flavors of small red fruits and blackcurrant, it offers freshness and a lot of energy until its long, noble and persistent finish.
Food and wine pairing:
Chateau Figeac 2018 will pair perfectly with beef Wellington with black garlic, truffled venison steak with chestnuts, chicken ballotines lacquered with full-bodied jus, or snacked veal sous la mère with shiitakes and rutabaga puree.
Try it also with uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier or Salers.
For dessert, it will be particularly delicious with a chocolate layer cake, a black forest or a crunchy praline dessert.
Cellaring potential and tasting:
Château Figeac 2018 is a great nectar built for aging, reaching its peak between 2035 and 2038.
However, it lends itself wonderfully to tasting now, by opening the bottle the night before and having taken care to place it in the room at room temperature. If not, open and decant ideally 5 to 6 hours before tasting.
The bottles will be kept in the cellar protected from light, lying down, at an optimal hygrometric degree of 70 %.
