Château Figeac, Petit Figeac, 2016

Château Figeac, Petit Figeac, 2016

  • icon-type Type

    Red

  • icon-year Year

    2016

  • icon-style Style

    Dry

  • icon-country Country

    France

  • icon-alcohollevel Alcohol level

    14%

  • icon-grapevariety Grape variety
    Cabernet Sauvignon 38%, Merlot 36%, Cabernet Franc 26%
  • Rating

    JS 96, RP 97, WS 94

A classic Figeac with silk texture and ultra fine tannins. The Merlot percentage is surprisingly low for a right bank wine, but extremely well blended and judged by the Figeac team

About Château Figeac

Château Figeac is a wine estate in the Saint-Émilion appellation of Bordeaux. It is the largest estate in Saint-Émilion, with 40 hectares (99 acres) of vineyards.

Due to its soil, which is dominated by gravel, it is planted in grape varieties Cabernet Sauvignon (35%), Cabernet Franc (35%), and Merlot (30%). Most other Saint-Émilion wines are dominated by Merlot, and Figeac therefore bears a certain resemblance to the wines of Médoc and Graves despite being situated on Bordeaux's right bank. The wine, which is one of the most famous of Saint-Émilion, is aged in 100% new oak barrels.

Château Figeac wine carries the rank of Premier Grand Cru Classé (Class B) in the official Classification of Saint-Émilion wine.

From 1945 to 2011, the estate produced a second wine named La Grange Neuve de Figeac and since 2006 a special wine named Petit-Figeac. From the 2012 vintage, Petit-Figeac became the single second wine of Figeac.

Château Figeac originates from an ancient estate that traces its roots back to the 2nd century, when a Gallo-Roman villa was built on the estate and named after a Figeacus. In the late 18th century, the property was close to 200 hectares (490 acres) in size, but was sold and subdivided several times in the 19th century until 1892, when Henri de Chevremont bought it. Henriette, the daughter of de Chevremont, married André Villepigue and became the owner of Figeac. The estate was managed by Alfred Maquin, as the Villepigues lived in Paris. In 1905, their son Robert Villepigue took over the running of the estate. After Henriette's death in 1942, it was unclear if Robert Villepigue or his sister Ada Elizabeth (who had married Antoine Manoncourt) would inherit the estate, but in 1946 it passed to Ada Elizabeth Manoncourt.

In January 1947, Thierry Manoncourt (son of Antoine and Ada Elizabeth Manoncourt) took over the running of Château Figeac, and it was under his leadership that the estate rose to the front ranks of Saint-Émilion estates. He continued to run or be actively involved with the estate until his death in 2010, although his son-in-law Comte Eric d'Aramon took over the daily running of the estate in the 1980s.

Unrelated wines

In 1879 the Château Figeac estate was subdivided in resulting in the formation of the now unrelated estate Château La Tour Figeac. This adjacent property carries the lower rank of 'Grand Cru Classé'. Later Château La Tour Figeac itself was subdivided in two stages resulting in the formation of the equally unrelated Château La Tour du Pin Figeac (Giraud-Bélivier) and Château La Tour du Pin Figeac (Moueix), the latter of which no longer exists having been absorbed into Château Cheval Blanc. Château la Tour du Pin Figeac (Giraud-Bélivier) is currently unclassified having lost its 'Grand Cru Classé' status in 2012.

In all there are 151 châteaux in France with Figeac in their names. Several of the other St-Émilion estates with Figeac as part of their names result from the 19th century subdivision of the old Figeac estate.

Grape variety
Cabernet Franc

Cabernet Franc is one of the major black grape varieties worldwide. It is principally grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but can also be vinified alone, as in the Loire's Chinon. In addition to being used in blends and produced as a varietal in Canada and the United States, it is sometimes made into ice wine in those regions.

Cabernet Franc is lighter than Cabernet Sauvignon, making a bright pale red wine that contributes finesse and lends a peppery perfume to blends with more robust grapes. Depending on the growing region and style of wine, additional aromas can include tobacco, raspberry, bell pepper, cassis, and violets.

Records of Cabernet Franc in Bordeaux go back to the end of the 18th century, although it was planted in Loire long before that time. DNA analysis indicates that Cabernet Franc is one of two parents of Cabernet Sauvignon, Merlot, and Carménère.

Cabernet Franc shares many of the same phenolic and aroma compounds as Cabernet Sauvignon but with some noticeable differences. Cabernet Franc tends to be more lightly pigmented and produces wines with the same level of intensity and richness. Cabernet Franc tends to have a more pronounced perfume with notes of raspberries, blackcurrants, violets and graphite. It is often characterised by a green, vegetal strike that can range from leaves to green bell peppers. It has slightly less tannins than Cabernet Sauvignon and tends to produce a wine with a smoother mouthfeel. New World examples of Cabernet Franc tend to emphasise the fruit more and may delay harvesting the grapes to try to minimise the green leafy notes.

Alternative Names: Bordo, Bouchet, Bouchy, Breton, Cabernet Franco, Cabernet Frank

Cabernet Sauvignon

Cabernet Sauvignon is one of the world's most widely recognised red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognised through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France and Spain, the grape spread across Europe and to the New World where it found new homes in places like California's Santa Cruz Mountains, Paso Robles, Napa Valley, New Zealand's Hawkes Bay, South Africa's Stellenbosch region, Australia's Margaret River and Coonawarra regions, and Chile's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990. However, by 2015, Cabernet Sauvignon had once again become the most widely planted wine grape.

Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon Blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines a re hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions.

The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the blackcurrant notes are often seen with black cherry and black olive notes while in very hot climates the currant flavours can veer towards the over-ripe and "jammy" side. In parts of Australia, particularly the Coonawarra wine region of South Australia, Cabernet Sauvignon wines tend to have a characteristic eucalyptus or menthol notes.

The style of Cabernet Sauvignon is strongly influenced by the ripeness of the grapes at harvest. When more on the unripe side, the grapes are high in pyrazines and will exhibit pronounced green bell peppers and vegetal flavours. When harvested overripe the wines can taste jammy and may have aromas of stewed blackcurrants. Some winemakers choose to harvest their grapes at different ripeness levels in order to incorporate these different elements and potentially add some layer of complexity to the wine. When Cabernet Sauvignon is young, the wines typically exhibit strong fruit flavours of black cherries and plum. The aroma of blackcurrants is one of the most distinctive and characteristic element of Cabernet Sauvignon that is present in virtually every style of the wine across the globe. Styles from various regions and producers may also have aromas of eucalyptus, mint and tobacco. As the wines age they can sometimes develop aromas associated with cedar, cigar boxes and pencil shavings. In general New World examples have more pronounced fruity notes while Old World wines can be more austere with heightened earthy notes.

Alternative Names: Bidure, Bouche, Bordo, Bouchet, Burdeos Tinto, Lafite, Vidure

Merlot

Merlot is a dark blue-coloured wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the colour of the grape. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

Along with Cabernet Sauvignon, Cabernet Franc, Shiraz Cabernet, Malbec and Petit Verdot, Merlot is one of the primary grapes used in Bordeaux wine, and it is the most widely planted grape in the Bordeaux wine regions. Merlot is also one of the most popular red wine varietals in many markets. This flexibility has helped to make it one of the world's most planted grape varieties. As of 2004, Merlot was estimated to be the third most grown variety at 260,000 hectares (640,000 acres) globally. The area planted to Merlot has continued to increase, with 266,000 hectares (660,000 acres) in 2015.

While Merlot is made across the globe, there tend to be two main styles. The "International style" favoured by many New World wine regions tends to emphasise late harvesting to gain physiological ripeness and produce inky, purple coloured wines that are full in body with high alcohol and lush, velvety tannins with intense, plum and blackberry fruit. While this international style is practiced by many Bordeaux wine producers, the traditional "Bordeaux style" of Merlot involves harvesting Merlot earlier to maintain acidity and producing more medium-bodied wines with moderate alcohol levels that have fresh, red fruit flavours (raspberries, strawberries) and potentially leafy, vegetal notes.

As a varietal wine, Merlot can make soft, velvety wines with plum flavours. While Merlot wines tend to mature faster than Cabernet Sauvignon, some examples can continue to develop in the bottle for decades. There are three main styles of Merlot - a soft, fruity, smooth wine with very little tannins; a fruity wine with more tannic structure; and, finally, a brawny, highly tannic style made in the profile of Cabernet Sauvignon. Some of the fruit notes commonly associated with Merlot include cassis, black and red cherries, blackberry, blueberry, boysenberry, mulberry, olallieberry and plum. Vegetable and earthy notes include black and green olives, cola nut, bell pepper, fennel, humus, leather, mushrooms, rhubarb and tobacco. Floral and herbal notes commonly associated with Merlot include green and black tea, eucalyptus, laurel, mint, oregano, pine, rosemary, sage, sarsaparilla and thyme. When Merlot has spent significant time in oak, the wine may show notes of caramel, chocolate, coconut, coffee bean, dill weed, mocha, molasses, smoke, vanilla and walnut.

Alternative Names: Alicante, Alicante Noir, Bégney, Bidal, Bidalhe, Bigney, Bigney rouge, Bini, Bini Ruzh, Bioney, Black Alicante, Bordeleza belcha, Crabutet, Crabutet Noir, Crabutet Noir merlau, Hebigney, Higney, Higney rouge, Langon, Lecchumskij, Médoc Noir, Merlau, Merlaut, Merlaut Noir, Merle, Merle Petite, Merleau, Merlô, Merlot Noir, Merlot black, Merlot blauer, Merlot crni, Merlot nero, Merlott, Merlou, Odzalesi, Odzhaleshi, Odzhaleshi Legkhumskii, Petit Merle, Picard, Pikard, Plan medre, Planet Medok, Plant du Médoc, Plant Médoc, Saint-Macaire, Same de la Canan, Same dou Flaube, Sème de la Canau, Sème Dou Flube, Semilhon rouge, Semilhoum rouge, Semilhoun rouge, Sémillon rouge, Sud des Graves, Vidal, Vini Ticinesi, Vitrai and Vitraille

About Saint-Emilion

Saint-Émilion Grand Cru wines are produced under slightly tighter production restrictions than regular Saint-Émilion wines. As with other grand cru appellations, the intention behind this is to improve the quality, and to distinguish the area's finer wines from the more everyday wines.

However the designation is distinct from that of Saint-Émilion Grand Cru Classé; confusingly for the non-expert, the top-tier wines from Saint-Émilion are not marked out by their grand cru status, but by their appearance in the Saint-Émilion Wine Classification, which confers grand cru classé (64 Châteaux in 2012) and premier grand cru classé status (14 classés "B" and, at the very top, 4 classés "A"). This works in a similar way to the classifications of the Médoc, Graves and Sauternes, but with one significant difference: it is periodically reviewed to keep it up-to-date and relevant. It was first drawn up in 1955, and (after a controversial review in 2006) was most recently updated in 2012.

There are four key production differences between the production restrictions for standard Saint-Emilion wines, and those classified as Grand Cru wines. First, the vineyard yield is restricted to 8000 kilograms per hectare rather than 9000 (which translates to 5500 litres per hectare rather than 6500). Second, the grapes (with the significant exception of Merlot) must be harvested with a must weight of at least 189 grams of sugar per litre rather than 180. Third, the finished wine must reach a minimum alcohol level of 11.5 percent abv rather than 11 percent. Fourth, and finally the wine must be stored by the producer for an extra 14 months before being released for sale.

Since the introduction of the Saint-Émilion Grand Cru appellation in 1954, many have suggested that these conditions are too relaxed to warrant the term Grand Cru. The yield restriction is the same as that in force in Bordeaux's other red-wine appellations (e.g. Pauillac and Graves), and the exception of Merlot from the second condition instantly excludes more than 65 percent of the total Saint-Émilion vineyard area. Further, the increase of the minimum alcohol level by 0.5 percent is effectively meaningless, as very few, if any, wines from Saint-Émilion ever contain less than 12 percent alcohol. The only condition which escapes this criticism is the extended élevage – the period which the wine spends (in tank, barrel or bottle) before general release.

All French wines undergo official panel tastings before being granted AOC status, which provides some guarantee of quality. But the panels test for typicity and consistency (they do not compare one Grand Cru appellation with another) and the quality expected of Saint-Émilion Grand Cru wines has been firmly established over the preceding 60-or-so vintages

Regular price $608.00

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