Description

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. 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. Portions of the land were also purchased by neighbouring 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.
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. 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.
Figeac was the first major estate in the Right Bank to use temperature controlled, stainless steel vats in the fermentation room. This took place in 1971. Furthermore, Chateau Figeac the first important estate in the Right Bank to produce a second wine. In 2013, the second wine was renamed Petit Figeac.

Tasting Notes

Production was down by half this year—only producing 55,000 bottles. Made from 43% Cabernet Sauvignon, 47% Merlot and 10% Cabernet Franc, the deep garnet-purple colored 2017 Figeac gives up expressive notes of black cherries, plum preserves, black raspberries and kirsch, giving way to hints of dried leaves, cinnamon toast and warm cassis plus a waft of lavender. Medium-bodied, the palate has wonderful vibrancy with a refreshing line cutting through the crunchy black fruits and a firm, finely grained frame, finishing long and spicy.
[RP95 – Lisa Perrotti-Brown – March 2020 – robertparker.com]