Learn everything about Chateau Figeac St. Emilion, Premier Grand Cru Classe B, with wine tasting notes and wine with food pairing tips. Learn all the best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Figeac History, Overview
Chateau Figeac is not an old Bordeaux vineyard. Figeac is an ancient Bordeaux vineyard! In fact, the genesis of the estate can be dated as far back as the second century during the ancient Gallo-Roman period. At that time, the owner of the property, Figeacus gave his name to the villa he built on the same location.
Even the ancient Romans knew Figeac had great terroir. Figeac is one of the few St. Emilion wine vineyards that has remained continually occupied for the past two thousand years.
If you’re visiting Chateau Figeac, you can easily see a water supply system that dates back to the days of the ancient Romans. There are also remains of building foundations, ruins from the Middle Ages and even defensive walls along with the remnants of the original Renaissance chateau at Figeac.
The Renaissance styling’s are easily noted in the famous door and the tower. The genesis of the chateau was built in 1586 by Raymond de Cazes. The current chateau was constructed in 1780.
In 1661, through marriage, the estate passed to the Carles family was renamed Chateau Carle Figeac. By the late 18th century, Chateau Figeac had already been owned by descendants of the de Cazes family for almost five centuries! By that time, the vineyards of Figeac had grown to a massive 200 hectares.
Much of the growth came from a major expansion headed by Elie de Carle before the French Revolution. Elie de Carle also owned what we know of as Chateau Clos Fourtet as well. At 200 hectares, Figeac was one of the largest Bordeaux vineyards in the entire appellation. That is not the case today.
Over the years, numerous owners have bought and sold different parcels and plots. This is the explanation as to why so many different chateaux in the region have Figeac in their name. The vineyards of Figeac were sold over a long period of time during the early 17th century and beyond, which led to the creation of several other Saint Emilion estates.
Portions of the land were also purchased by neighboring Pomerol produces like Chateau La Conseillante. One of the largest sections of Figeac was sold to the Ducasse family who used the land for Chateau Cheval Blanc.
By the time Figeac was purchased by the Chevremont family, the precursors to the Manoncourt family in 1892, the 200 hectare vineyard was now only 37 hectares of vines. Thierry Manoncourt took over managing the property starting in 1946. His first year at the estate was on a trial basis.
Chateau Figeac The Modern Age
In 1947, Thierry Manoncourt took control of the property and never looked back. Born in Paris, Thierry Manoncourt earned a degree in agronomy. He was one of the founders of the Bordeaux Grand Crus Union. He was president of the Jurade of Saint Emilion from 1964 to 1987. Thierry Manoncourt was as traditional as he was innovative. When he completely renovated the cellars and wine making facilities.
Thierry Manoncourt made the then bold move of having Figeac be the first major estate in the Right Bank to use temperature controlled, stainless steel vats in the fermentation room. This took place in 1971. It was also the idea of Thierry Manoncourt to have Chateau Figeac the first important estate in the Right Bank to produce a second wine.
Thierry Manoncourt passed away Friday, August 27 at his beloved Chateau Figeac, located in St. Emilion. One of the last of the old guard, he was only a few days shy of his 93rd birthday. Funeral services were held in Saint Emilion.
The wine of Chateau Figeac went through a period of making wine not up to the quality of its terror over the past several decades. It can be argued that Figeac was not up to par since the great 1964.
Following the reclassification of St. Emilion in 2013, when Figeac lobbied, but did not come close to receiving its much, sought after promotion to Grand Cru Classe A status, Figeac made steps to improve their wines, image and position on the marketplace.
The first step in the right direction for the resurgence of Chateau Figeac was the hiring of the wine consultant, Michel Rolland and Jean Valmy Nicolas of Chateau La Conseillante. Bringing in Michel Rolland sparked controversy, as the wine of Chateau Figeac has a very traditional fan base.
Having tasted the 2012, and 2013 where Michel Rolland assisted in the blending, the wine is clearly better. And let me set the record straight, the 2015 Figeac is mind blowing! The difference in the wines were especially noticeable in the mid palate, density and texture.
The next decision was to retire the previous director, who managed Chateau Figeac since 1988, Eric d’Aramon. This was a difficult move as Eric d’Aramon was the son in law of Thierry Manoncourt. d’Aramon was replaced by Frederic Faye as the director at the behest of Madame Marie-France Manoncourt.
Once Frederic Faye was firmly in place, he made a few, other important changes. In the barrel cellars, he installed new temperature controlled units with ventilation. The following year the chateau modernized their cellars, removed their older pumps and started moving everything by gravity flow.
His next efforts were in the vineyards, with additional planting of Cabernet Sauvignon vines that were hoped would be a better fit for the warm, gravel soils.
In 2015, Chateau Figeac started a major renovation and modernization of the cellars that allowed for complete plot by plot vinification which was finished completed in 2018.
The best vintages of Chateau Figeac are: 2018, 2017, 2016, 2015, 2012, 2010, 2009, 1998, 1990, 1982, 1964, 1961, 1959, 1955, 1950, 1949, 1947 and 1945. Figeac went through a difficult period from 1990 to 2008 when several vintages were made in a lighter style.
Starting in 2009, things began to turn around with the 2012 and the 2015 Figeac was a contender for the best wine made in the history of the estate! That is until the mind blowing 2016 was produced! Considering all the great older vintages, that is really saying something.
Chateau Figeac Vineyards, Terroir, Grapes, Winemaking
The 42 hectare vineyard of Chateau Figeac is planted to 40% Cabernet Sauvignon, 30% Cabernet Franc and 30% Merlot. The increase in the Cabernet Sauvignon marks a change in the vineyard. Those plantings make Figeac one of the most unique vineyards in the Right Bank.
The preponderance of both types of Cabernet in the vineyard and in the wine can often make Figeac a difficult wine to taste En Primeur. Figeac often needs a few extra months for the blend to really come together and show its potential.
Located in the northwest portion of St. Emilion. The vineyards of Figeac are divided into several, separate parcels. The average vine density in the vineyards of Chateau Figeac are 6,000 vines per hectare in the newer plantings. Older vines are at 5,500 vines per hectare.
They have old vines. In fact, the oldest vines belonging to Chateau Figeac are now close to 100 years of age! On average, they are 45 years of age. Interestingly, many of the estates vines were personally planted by Thierry Manoncourt with some help from Madame Marie France Manoncourt.
As we mentioned earlier, the vineyards of Chateau Figeac are planted to different proportions from what you can find in any other Saint Emilion vineyard, and in all of Bordeaux as well. In part, this has a lot to do with the unique fine, gravel based soils. This terroir is uncommon in the Right Bank with its gravel, quartz, iron, clay and sand soils.
Figeac is situated in the graves region of Saint Emilion, which takes its name as you might guess, from the gravel in the soil. There are 5 gravel hillsides in this area, and 3 of those hills are at Figeac.
The 3 gravel ridges that make up the vineyard also play a pivotal role in the terroir, and thus the wines character and style. The gravel affords natural drainage and offers the perfect home for their unique varietal makeup.
At their peak, they reach 38 meters at the top of the slopes. The ridges run north to south, affording a southern exposure. You find most of their Cabernet Sauvignon on the gravel plateaus and the Cabernet Franc, further down the slopes.
As you travel east, you find more clay. If you head west, the soil is lighter, with more sand. More than 50% of the vines are farmed organically. In 2009, the estate started their own massale selection program taken from the oldest vines from each of the three grape varieties in the vineyard.
It should be noted that along with Chateau Cheval Blanc, Chateau Figeac is one of the few great terroirs of Saint Emilion not situated on the limestone based soils of the cotes. Interestingly, until the 1950’s, the vineyard of Chateau Figeac maintained close to 5% Malbec. There was also a tiny portion of Petit Verdot planted in the vineyards until 1956.
All those vines were eventually removed. The vineyard, located close to Chateau Cheval Blanc and Pomerol, with its gravelly terroir explains in part, why Figeac is able to produce such an elegant wine.
However, the entire estate is not reserved for vines. They have a massive garden replete with a myriad of flowers. There is a lake with swans, geese and ducks located behind the personal family home. This is truly a unique oasis in Saint Emilion.
Chateau Figeac Winemaking
To produce the wine of Chateau Figeac, vinification takes place in a combination of 20 large, temperature controlled, stainless steel tanks and large, open top wood vats. The vats are divided as follows, 12 are stainless steel and 10 are large, open top, conical shaped oak tanks.
This allows for parcel by parcel vinification. Since 2009, malolactic fermentation takes place in barrel. Chateau Figeac is then aged in 100% new, French oak barrels for between 14 to 18 months before bottling.
The blend of Chateau Figeac most often relied on equal portions of Merlot, Cabernet Franc and Cabernet Sauvignon in the past. Today, that is no longer the case.
The blend varies from vintage to vintage, depending on the character of the year, and how each separate grape variety performed.
The average annual production of Chateau Figeac is close to 10,000 cases per vintage. There is a second wine, La Grange Neuve de Figeac which made it’s debut with the 1945 vintage.
Here’s a nice fact for you, Thierry Manoncourt was the first Right Bank producer to create a second wine. In 2013, the second wine was renamed Petit Figeac. In 2014, the estate became to first Saint Emilion property to inspect each cork, before bottling.
When to Drink Chateau Figeac, Anticipated Maturity, Decanting Time
Chateau Figeac is much better with at least 12-15 years of aging in good vintages. Young vintages can be decanted for 2-3 hours, or more. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Figeac offers its best drinking and should reach peak maturity between 12-40 years of age after the vintage.
Serving Decanting Chateau Figeac with Wine and Food Pairings
Chateau Figeac is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Figeac is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Figeac is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
In addition to Figeac, the Manoncourt family owns 2 other small estates in Saint Emilion, Chateau La Fleur Pourret, which comes from 4.5 hectares of vine is located not far from the village of St. Emilion and Chateau de Millery, which is produced from a tiny 1 hectare parcel of vines in the eastern portion of the appellation in the commune of Saint Christophe des Bardes.
Château Figeac Wine Tasting Notes
29 Vintages 175,857 Views Sort by Vintage-Rating
|2017||Château Figeac (St. Émilion Grand Cru)|
The wine is richly textured, dark in color, showing purity of fruit with weight and density. Flowers, dark plums and black raspberry aromatics prevail with an extra nuance of licorice and wet earth. Everything here comes alive with a bit of coaxing. Full-bodied, the wine offers its fruit without much effort. There is length, freshness and soft polished textures in the finish. The wine was made from a blend of 47% Cabernet Sauvignon, 43% Merlot and 10% Cabernet Franc, reaching 13.5% alcohol with a pH of 3.66. Due to the frost yields were quite low this year, producing only 22 hectoliters per hectare.
2,142 Views Tasted Apr 26, 2018
|2016||Château Figeac (St. Émilion Grand Cru)|
Knocking on the door of 100 Pts, this leaves you speechless. The wine offers mouth coating layers of silk and velvet drenched fruit. The wine combines, lift, opulence and length, with a finish that sticks with you for close to 60 seconds. This is a contender for wine of the vintage!
7,134 Views Tasted May 21, 2018
A great blend of density and supple, sensuous textures, velvety tannins and continuous waves of sweet, ripe, pure boysenberry, black cherry, licorice and chocolate. The fruit is very precise. The sweetness and purity is complimented by vibrant acidity and there is mouth-coating fruit that's fresh from start to finish. It’s often easy for me to choose a favorite vintage between 2015 and 2016 but not here. This is sublime! From a blend of 38% Cabernet Sauvignon, 36% Merlot and 26% Cabernet Franc, the wine reached 14% alcohol with a pH of 3.67 and will be aged in 100% new French oak for 18 months. The picking took place September 23 to October 20. The Grand Vin represents 60% of the harvest.
5,128 Views Tasted Apr 29, 2017
|2015||Château Figeac (St. Émilion Grand Cru)|
This is silky, rich and decadent, it's almost off the charts. Blackberry, licorice, espresso, truffle and pure black cherry aromatics create the bouquet. On the palate this is where the wine really hits the home run! Silky, polished, vibrant, intense and concentrated, the wine expands as it lingers moving from the mid palate to the silky, full bodied, blast of fruit, spice, vibrancy and dark fruits. The velvet textured finish stays on your palate for over 50 seconds with all its deep, dark, perfectly ripe fruits. This should age for 30-50 years without trouble. There are wines you want to have in your cellar and there are wines you want your friends to cellar as well, and this is one of those wines.
5,600 Views Tasted May 21, 2018
I really liked this in barrel, but I am loving it in bottle. WOW! This is stunning! There are wines you want to have in your cellar and there are wines you want your friends to cellar as well, and this is one of those wines. This is silky, rich and decadent, it's almost off the charts. The wine offers purity f fruit, length, concentration, character and complexity. The velvet textured finish sticks with you for more than 50 seconds with all its deep, dark, perfectly ripe, sweet red sensuously textured fruits. This should age for 30-50 years with no trouble.
4,890 Views Tasted Mar 12, 2018
Intensity, concentration, complexity, character and length. The wine offers finesse, silky tannins and purity in its red berry, velvet textured fruits. This should age effortlessly for 3 decades or more. OK, this is not your grandmother's Figeac, and that's just fine. I love my grandmother, but this is a better wine!
5,659 Views Tasted Jan 17, 2018
This was the best wine ever produced at Figeac, until they made the 2016. But that should not take anything away from this stunner. Lusciously textured, hedonistic, fragrant and complex, the wine has everything needed to hit the top, or surpass my initial score range..
6,053 Views Tasted Jul 12, 2017
I loved this wine! I really liked it during the April tastings, but in just a few short months, the wine has morphed into one of the top wines of the vintage! It has put on weight, the tannins are pure velvet and the finish sticks with you for close to 60 seconds. If you have been thinking about buying the wine, pick up a few bottles, it is really off the hook. Clearly this is the best wine produced at the estate since the great era of Figeac in the 40's & 50s! 97-99 Pts
12,000 Views Tasted Jul 5, 2016
This wine displays the darkest hue of any Figeac vintage I recall seeing. The nose, with its floral, gravel, tobacco, earth and spearmint profile, is a real treat. On the palate, the wine offers a fresh, vibrant blast of perfectly ripe, sweet, blackberry, boysenberry, plum and a dash of cocoa. The tannins are silky with good concentration, freshness and purity of fruit. Interestingly, the wine does not seem like it’s going to last on your palate, but it surprises you, as it just keeps going and going until morning, with a sweet climax of juicy plum, licorice and cigar wrapper notes. Clearly, the best Figeac in years. From a blend of 43% Cabernet Sauvignon, 29% Merlot, and 28% Cabernet Franc, the wine reached 14% alcohol with a pH of 3.75. The wine will be aged in 100% new, French oak for 18 months. The picking took place September 21 to October 15 and the Grand Vin was produced from 65% of the harvest.
6,054 Views Tasted Apr 29, 2016
|2014||Château Figeac (St. Émilion Grand Cru)|
Medium bodied, finesse styled, elegant wine with tobacco, coffee and plums. Classic in style, with soft tannins, silky textures and bright, spicy, earthy red fruits are easily available in the finish.
5,339 Views Tasted May 24, 2017
Deep in color, the first thing you notice is the gravel scents that move to blackberry, tobacco and cigar box aromas. There is richness and concentration, refined but present tannin, mineral drive and a dark berry finish. From a blend of 40% Merlot, 32% Cabernet Sauvignon and 28% Cabernet Franc, the wine reached 13% alcohol and will be aged in 100% new, French oak for 18 months. The yields were 33 hectoliters per hectare. 93-94 Pts
3,955 Views Tasted Apr 27, 2015
|2013||Château Figeac (St. Émilion Grand Cru)|
Medium bodied, finesse styled, elegant wine with a focus on fresh, sweet, red fruits, softness and floral accents. Give this a few years and it could be even better as it continues to fill out. Part of the reason for the success of the wine in this difficult year was the increased percentage of Cabernet Sauvignon in the blend. In fact, with 50% of the blend devoted to Cabernet Sauvignon, this vintage holds the record for the most Cabernet ever used in the history of Figeac.
3,997 Views Tasted May 25, 2016
Ruby in color, with a nose of chocolate, coffee bean and raspberries, the wine is medium bodied, soft, bright and completed by sweet, fresh cherries. From a blend of 50% Cabernet Sauvignon, (The highest percentage of Cabernet Sauvignon used in over 30 years!) 30% Merlot and 20% Cabernet Franc, the wine reached 13% alcohol with a pH of 3.7. The wine is aging in 100% new French oak. I am not sure why there is so much muss, fuss and fear over bringing in Michel Rolland. The team of Rolland and Frederic Faye are clearly helping the estate as this is a very successful wine for the vintage. Far too many writers and consumers should not live in the past. They should actually taste the wines before deciding on if they like a wine, or not. It will be interesting to see what happens at Figeac when the next great vintage arrives. 90-92 Pts
2,461 Views Tasted Apr 28, 2014
|2012||Château Figeac (St. Émilion Grand Cru)|
The first vintage blended with Michel Rolland shows licorice, stone, fresh dark berries, cigar box and a hint of oak, with a sweet, dark chocolate, round plum character.
4,344 Views Tasted May 15, 2015
From a blend of blend of 40% Merlot, 40% Cabernet Franc and 20% Cabernet Sauvignon. This is a different style for Figeac. Much of the credit goes to the bringing in Michel Rolland and Valmy Nicolas from Chateau La Conseillante in Pomerol. This is the first vintage where Michel Rolland was involved in the blending. Notes of truffle, earth, coffee bean, licorice and spicy berry notes opened to a silky, round, supple textured, elegant wine, filled with ripe, sweet, plums and black raspberries. 92-94 Pts
3,631 Views Tasted Apr 26, 2013
|2011||Château Figeac (St. Émilion Grand Cru)|
With equal parts Cabernet Sauvignon, Cabernet Franc and Merlot, the wine reached 13% alcohol. Aged in 100% new oak, forest floor, stone, red berry and leafy aromas open to a medium-bodied, tannic, red berry-dominated St. Emilion. There is some dryness in the kirsch finish. 88-90 Pts
2,077 Views Tasted Apr 24, 2012
|2010||Château Figeac (St. Émilion Grand Cru)|
Fresh herbs, dark ripe berries, licorice, cassis and green peppercorn aromas fill the perfume. Full bodied, tannic and slightly austere in character, with intensity, licorice and bright black cherry flavors, this is a successful vintage for the traditionally styled Figeac. 92-94 Pts
3,023 Views Tasted Apr 22, 2011
|2009||Château Figeac (St. Émilion Grand Cru)|
Young, as expected, but clearly a beauty, with its supple, silky, textures, ripe, pure, sweet fruits and aromatic complexities. Hold it for at least another 5-7 years and the wine will just about be hitting its prime time slot.
2,530 Views Tasted Sep 21, 2018
The last few years have been good to this wine. It's put on weight, added better, more opulent, rounder textures and gained additional nuances. Lush, silky, refined and character driven, with luck, this will continue moving in the right direction. Still, this is quite young. Another 5-8 more years will add even more to the wine.
4,052 Views Tasted Nov 18, 2017
Medium bodied, fresh, supple and soft in texture, the wine offers fresh black cherry, herbs, minerality and earthy scents. Generous for Figeac, the wine ends with soft, fresh, pure, black raspberry and cherry notes.
6,134 Views Tasted Feb 10, 2012
2009 Figeac opens with notes of blackberries, cassis, minerality, and licorice. The wine finishes with dark berries and spice. 90-93 Pts
4,417 Views Tasted Jun 28, 2010
|2008||Château Figeac (St. Émilion Grand Cru)|
The nose starts off with truffle, wet earth, leaf, thyme and dried pit fruits. Medium bodied, the tannins are firm, the fruit is bright and earthy. Even though the color shows age and you find secondary aromatics, another 5 years or more in the cellar should help soften the tannins and perhaps add a bit more flesh.
2,089 Views Tasted Sep 17, 2018
|2007||Château Figeac (St. Émilion Grand Cru)|
With a nose of fresh herbs, spice, dried cherries and earth, this medium bodied St. Emilion wine ended with a red fruit dominated, short finish and some drying sensations.
3,117 Views Tasted Aug 30, 2011
|2006||Château Figeac (St. Émilion Grand Cru)|
A firm style of Figeac, with an almost austere leaning due to the preponderance of Cabernet Sauvignon and Cabernet Franc. Better on the nose, with its floral, fresh red berry and earthy leanings, than on the palate. Time could soften the wine, but like many 2006 Right bank wines, it's proobably always going to be a bit stern.
3,509 Views Tasted Oct 22, 2016
|2005||Château Figeac (St. Émilion Grand Cru)|
Tobacco, with thyme, forest floor, mint and cherries in the nose. The wine is medium bodied, open and delivers a short, finish with some rusticity in the tannins. This style of wine will definitely appeal to tasters seeking out more of a classic style of Bordeaux.
5,014 Views Tasted Jun 28, 2015
The traditional, light and austere style made it hard for me to enjoy. I found the wine offering "4 T's." Tight, tannic, tart and traditional. I would have scored the wine much higher if it had been at least a tad tawdry.
8,377 Views Tasted Jan 20, 2008
|2001||Château Figeac (St. Émilion Grand Cru)|
Medium bodied, with a focus on bright red , spice, earth, wet forest scents and a hint of mint. The soft finish is a bit light, but the red cherries are sweet and fresh.
3,221 Views Tasted Oct 18, 2015
|2000||Château Figeac (St. Émilion Grand Cru)|
Medium bodied and rapidly maturing, the wine is dominated by redd fruits, earth and spice. The bggest drawback is the short, clipped finish.
5,250 Views Tasted Dec 12, 2012
With a red and black fruit, herb and licorice nose was light in the palate. The wine did not taste fully ripe and the tannins were drying in the mouth.
8,224 Views Tasted Mar 5, 2010
|1998||Château Figeac (St. Émilion Grand Cru)|
Fully developed, medium bodied, silky, elegant and fresh, the wine shows sweet, ripe cherries, tobacco and earthy notes on the nose and palate. The fruit is quite charming, and the wine shows a lot of character, but it could be a little weightier.
6 Views Tasted Mar 17, 2019
|1990||Château Figeac (St. Émilion Grand Cru)|
Fully mature, medium bodied, fresh, with lean to the red fruit side of the style range, the nose is the best part of the wine, with its display of earth, cherries, tobacco, thyme, mint, herbs and spice. Elegant, but more concentrated than light, wiht a soft finish, there is no reason to wait for more development.
4,857 Views Tasted Nov 9, 2014
|1989||Château Figeac (St. Émilion Grand Cru)|
Medium bodied, elegant, light in color and perhaps a bit light in fruit, still the wine delivers on the earthy, tobacco, floral, plum and cherry nose. On the palate, the wine is elegant and refined, with the patina of age in the texture, and in the finish. Popped and poured was the right way to go with this one.
3,715 Views Tasted Sep 4, 2017
|1986||Château Figeac (St. Émilion Grand Cru)|
Clearly, it is the Cabernet Sauvignon from the gravels that made this wine possible. Medium bodied, not exactly strict, but it's not going to be called opulent either. Here, you find a straight ahead, classic character with tobacco, cedar, wet earth and red cherries. There is a firm character on the palate and in the finish that is also, refined, and genteel. Fully mature, this requires drinking over the next decade or so
3,644 Views Tasted Mar 24, 2017
|1985||Château Figeac (St. Émilion Grand Cru)|
Fully mature, the wine offers aromatic complexities, soft, silky textures and sweet, ripe, earthy, fresh cherries. This is not a wine however to hold for further aging, so if you have any of this charmer remaining, drink up sooner than later for maximum enjoyment.
1,647 Views Tasted Sep 21, 2018
|1983||Château Figeac (St. Émilion Grand Cru)|
Medium bodied, the wine shows a soft, silky, polished character with the patina of a much older wine with secondary notes of wet earth, tobacco, leaf, stone, and dried red pit fruits. But the color, texture and nuances gave the appearance of seeming to be much older than its age. This is more than fully developed, so if you have a bottle, you should open it sooner than later.
3 Views Tasted Mar 17, 2019
|1982||Château Figeac (St. Émilion Grand Cru)|
The best bottle of this I've ever tasted, the ripe, almost, port like fruits, with its earth, tobacco and cherry accents, elegant, polished textured and long, sweet, fruit filled, silky finish hit all the right spots.
4,793 Views Tasted May 5, 2016
The perfume expresses notes of earth, leather, spice, wood and mint. In the mouth, this medium bodied wine ends with a short finish filled with red and black fruit.
2,837 Views Tasted Dec 20, 2006
|1970||Château Figeac (St. Émilion Grand Cru)|
Just a bit past its prime, still, there is plenty to like about this aging, graceful beauty. Medium bodied, refined, soft, silky, and with perfume that catches you with its tobacco, wet earth, spice, herbs, thyme and red berry profile. This is not a wine to hold for future development, but it's a nice treat, should you have a bottle in your cellar.
1,669 Views Tasted Sep 21, 2018
|1966||Château Figeac (St. Émilion Grand Cru)|
Fully mature, the tobacco, cigar box and cedar notes really showed the ripe Cabernet fruits. Earthy, medium bodied, soft and silky, with a red berry core of spicy fruit, there is no reason to age this wine any longer.
3,794 Views Tasted Jul 11, 2016
|1964||Château Figeac (St. Émilion Grand Cru)|
Two bottles were opened from an identical, original wood case. The fills were quite good for a wine of this age. The end results were the same for both bottles. While I realize it is about the specific bottle, and not wine with older vintages, especially after 50 years of age, the results were troubling. The wines were the color of dark tea, with some red, brick accents. The nose showed little fruit and the palate was not much better, leaving you with a short, not exactly satisfying finish. Other bottles could be better. But I'd approach buying this with extreme caution as the hands of time have not been very graceful here.
3,397 Views Tasted Oct 17, 2016
|1959||Château Figeac (St. Émilion Grand Cru)|
Surprisingly youthful, served double blind, I thought it was 20 years younger. With the silky patina that can only come from age, the wine continues offering earthy red berries, tobacco, herbs and a hint of citrus. What a nice, unexpected treat!
2,574 Views Tasted Mar 24, 2017
|1955||Château Figeac (St. Émilion Grand Cru)|
Just a stunning tasting experience in every sense of the word. The wine is loaded with an intoxicating perfume of tobacco, cigar box, ash, wet earth, peppery spice and fresh, red fruits. Still vibrant, sweet, pure and refined, this is just a stunner and a privilege to taste.
1,104 Views Tasted Sep 8, 2018
|1949||Château Figeac (St. Émilion Grand Cru)|
I'd be surprised if this was not my wine of the year. This was majestic and a tasting experience that is hard to believe. From an imperial, opened at the chateau, heartstopping, is the best word to describe it. Layer after layer of perfectly ripe, silky, textured, viscous, elegant cherries and plums topped with flowers, Cuban cigar wrappers, smoke, truffle and kirsch. The finish stuck with you for 60 seconds, or more. The memory lasts a lifetime. This was just a mind-boggling tasting experience.
1,186 Views Tasted Sep 8, 2018
|1929||Château Figeac (St. Émilion Grand Cru)|
Now, here is a wine I never thought I'd taste. Sadly, at least with this bottle, the cold hands of time has added its ugly mark. The nose was marred by VA that overpowered the light, floral, tobacco and cherry charms. Silky on the palate, the wine is medium bodied, showing a touch of red fruit, but more notes of Sherry and hints of Balsamic. I bet this was a beauty earlier in life. Still, tasting a wine from the great depression, when Babe Ruth hit 46 Home Runs, the DOW was at 381 and Prohibition was the law of the land, made it a very special treat.
1,210 Views Tasted Mar 9, 2018