Chateau Figeac 2011
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This great wine displays a distinctive rich nose that has wonderful aromatic complexity. On the palate, the Cabernet Sauvignon reveals lovely floral aromas in the first year then, as the wine ages, great structure on the palate. The Cabernet Franc brings lots of freshness in the tannins, and the Merlot contributes roundness and flesh. The attack on the palate is clean, the texture is silky, and the complexity elegant. The characteristic freshness of Figeac is underpinned by great length of flavor. With its long aging potential, the wine goes on in time to reveal hints of forest floor, leather, cigar-box and licorice – always with its hallmark elegance.
Professional Ratings
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Wine Enthusiast
This is powerful and concentrated, with the high proportion of Cabernet Sauvignon in the blend standing out firmly. It is dark, rich, packed with ripe black fruits and sweet tannins. Drink from 2018.
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James Suckling
This 2011 is starting to take on some tertiary aromas of meat, fruit and walnuts. Hints of mushrooms, too, as well as cinnamon and nutmeg. Medium to full body, tight and silky tannins and a lightly austere finish. Love the aftertaste. Licorice undertones. Drink or hold.
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Wine Spectator
The plum and black cherry fruit has a floral edge, giving this version an elegant feel overall, while subtle tobacco, singed tea leaf and wood spice notes fill out the lengthy finish. This lovely wine has dropped serious muscle since the barrel tasting and is showing elegance and finesse that belies its age. Best from 2015 through 2025. 8,330 cases made.
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Robert Parker's Wine Advocate
Tasted in Bordeaux from an ex-château bottle, the 2011 Figeac has a healthy deep garnet hue. The nose is quite vibrant and well defined with blackberry, briary and a touch of graphite, though not as much as I remember showing out of barrel. The palate is medium-bodied with supple tannin, crisp in the mouth with a fine line of acidity. This actually surpasses my expectations. It has a natural sensibility, offering attractive blackberry and cranberry fruit, a sprig of mint, with a breezy, unpretentious finish that suits this down to the ground. You could almost broach this now, unusual for Figeac,, but suffice to say it will offer a decade's worth of drinking pleasure, possibly more.
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Figeac is a very ancient property. In the 2nd century, the Figeacus family gave its name to the estate. Traces of their Gallo-Roman villa still exist today. In the 15th century, Figeac was one of five noble houses in Saint-Emilion and passed from the Lescours family, who at that time also owned Ausone, into the hands of the Cazes family, who transmitted it through marriage to the Carles in the 17th century. Acquired by the Manoncourt Family in 1892, it was a son of the family, Thierry Manoncourt, who realized the estate's enormous potential upon his arrival in 1943. An agricultural engineer, he was a prioneer in viticulture and oenology, implementing many new technologies and methods – many of which are still used today. Thanks to his ceaseless efforts, Château-Figeac was classified as a Premier Grand Cru Classé in the first Classification of St. Emilion in 1955. After his passing in 2010, his wife, Madame Manoncourt, and two of their daughters still live on and run the estate, ably supported by highly skilled team. New technical facilities, including a large vat-room, two barrel cellars, an R&D cellar, and much more, were inaugurated in 2021. In 2022, Figeac received the "A" distinction in the Classification of Saint-Emilion, becoming one of two 1er Grand Cru Classé "A," fulfilling the life-long dream of M. Manoncourt and affirming the estate's exceptional terroir and wines.
Figeac is among the largest estates of Saint-Emilion, covering 54 hectares (133 acres) in one block, including 41 hectares (101 aceres) of vineyards as well as its preserved green spaces, including forest, prairie, waterways, and a plethora of flora and fauna. Figeac's terroir is unique within the appellation, principally composed of deep, pure gravel over blue-clay subsoil. This unusual terroir allows for a very rare planting in the vineyard: just one-third of Merlot, one-third Cabernet Sauvignon, and one-third Cabernet Franc. Its wines are renowned for their purity and freshness, with complex aromatic structure and extremely long ageing potential.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.