Chateau Figeac, Saint Emilion 1er Grand Cru Classe, Bordeaux, France 2016

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"Faye believes it is the best Figeac he has ever made. He is correct." Neal Martin

Total £230.00
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Grape Blend Cabernet Franc, Cabernet Sauvignon, Merlot
Optimum Drinking 2025-2065
Winemaker Frederic Faye
Organic No
Reviewer Score 100
Reviewer Neal Martin
SKU 103441

Château Figeac 2016 is a stunning Saint-Émilion made for the cellar.

The 40 hectares of vineyards of Château Figeac are located in the west of the AOC Saint-Émilion, on the edge of Pomerol, on 3 Güntzian gravel hills that give this Premier Grand Cru Classé its identity. Another of its peculiarities is its grape variety, which makes Merlot the minority variety, with 30% against 35% for the two cabernets, the franc and the sauvignon.

After a manual harvest of rich and concentrated grapes, vinification is traditional and fragmented, with the aim of revealing the material, notably by 15 to 18 months of aging in completely new barrels, for a production of about 120 000 bottles.

There are beautiful things in this Premier Grand Cru: elegance and harmony, balance and complexity, strength and lots of fruit. It is a Saint-Emilion to wait for many years.

"The stunning 24-carat bouquet rivets you to the spot with brilliant delineation and mineral-rich red fruit that articulates its terroir as well as any Right Bank you will find. The palate is medium-bodied with svelte tannin, perfect acidity, wonderfully integrated new oak and enormous depth toward the fresh, pencil-box- and cedar-infused finish. This is a classic Figeac, up there with the 1947 and 1949, both recently re-tasted and testifying to a wine that genuinely belongs among the elite Saint-Émilions. Faye believes it is the best Figeac he has ever made. He is correct." Neal Martin

"Deep garnet-purple colored, the nose is a little broody and reticent at this very youthful stage, slowly unfolding to reveal profound plum preserves, crème de cassis, black raspberries and star anise with hints of moss-covered bark, truffles and tilled loam plus a waft of red currants and raspberry leaves sparks. Medium to full-bodied, the palate is practically quivering with energy, offering glimpses at tightly wound black fruit and mineral/ferrous layers, framed by very firm, ripe tannins and wonderful tension, finishing long with the spices coming through. This will need a good 7-8 years to come round and then should cellar for 40+ years. Very serious, beautifully poised and sophisticated personality this vintage."

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