1982 Château Figeac St. Émilion Grand Cru Bordeaux France Wine Tasting Note

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1982
95
Elegant, complex, floral, earthy and packed with tobacco, mint, and sweet red fruits, the wine offers depth, layers of fruit and a medium-bodied, finesse-styled finish. Drink from 2024-2032.

Elegant, complex, floral, earthy and packed with tobacco, mint, and sweet red fruits, the wine offers depth, layers of fruit and a medium-bodied, finesse-styled finish. Drink from 2024-2032.

619 Views   Tasted
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.

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.

6,176 Views   Tasted
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.

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.

4,025 Views   Tasted

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, and 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 vines 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.

www.chateau-figeac.com