Château Figeac, 1er Grand Cru Classé, St Emilion, 2016
Figeac enjoys one of the most complex and exciting terroirs in St Emilion. Based just below the plateau of Pomerol, the estate lies adjacent to Cheval Blanc on three croupes. The soils consist of gravel, iron-pan, sand, clay and molasses and are quite unique to Figeac. As a result, the vineyards are planted with almost equal parts Cabernet Sauvignon, Cabernet Franc and Merlot. Michel Rolland consults here, and the style is very much to our liking. Freshness and lift are hallmarks of good Figeac. Produced from 38% Cabernet Sauvignon, 26% Cabernet Franc and 36% Merlot the 2016 Figeac is floral and mineral with some leafy Cabernet perfume. On the palate there is plenty of crunchy red berry fruit; lovely purity here, a real sense of energy, polished fruit and fine gravel notes. It is honest and authentic and actually rather sophisticated. Figeac fans are in for a treat!
critic reviews
The 2016 Figeac has a comparatively extravagant nose with vivid red cherries, strawberry, blood orange and light rosemary scents, very Saint-Émilion in style. Wonderful delineation. The palate is medium-bodied with fine-grain, supple tannins. This is framed by a keen line of acidity, closing in towards the concentrated and peppery finish. Long-term. Tasted blind at the Southwold 10-Year-On tasting.
The 2016 Figeac is one of the finest vintages in recent years. This is perhaps what really put it on the map and ultimately led to its promotion in the Saint-Émilion classification. It has a wonderful, life-affirming bouquet with ebullient red fruit tones laden with mineralité. This bottle is perhaps slightly more floral than previous ones. The palate is medium-bodied with filigree tannins that frame the black and blueberry fruit notes infused with touches of pencil shavings and cedar. The velvety texture is utterly seductive. I once posited that this is the best Figeac ever made. Given the recent run of form, it has strong competition, but it is certainly up there. Tasted at Café Saigon in Saint-Émilion.
Damson in colour and aromatics, this is reserved but not subdued at 6 years old, not yet ready to be drunk but showcasing already the ripe texture and layers of powerful blackcurrant pastille, blackberry and bilberry fruits. The minerality and salinity is striking also with touches of mandarin peel, cigar box, espresso, lemongrass even - pulses of fresher acidity that give poise and lift. Clearly exceptional, muscled and concentrated. 100% new oak.