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Chateau Figeac (3 Liter) 2010

Bordeaux Red Blends from St. Emilion, Bordeaux, France
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Winemaker Notes

Critical Acclaim

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JS 98
James Suckling
Intense aromas of wet earth, leaves, sweet berries and cinnamon follow through to a full body, velvety and dense tannins and a long and flavorful finish. Opulent style. Just opening now, but this shows lots of stuffing, even if it does tighten down on the palate. Integrated and fine. Drink or hold.
WS 96
Wine Spectator
This is very tight, showing a prominent roasted apple wood and bittersweet cocoa frame more today, though the core of dense currant paste, blackberry pâte de fruit and plum sauce waits in reserve. Gorgeous singed spice, anise and toasted fig bread notes flitter through the finish, though this needs some time in the cellar to resolve itself fully. A very distinctive, structured expression of St.-Emilion. Best from 2016 through 2035.
WE 96
Wine Enthusiast
This Cabernet Sauvignon-dominated wine always stands out as a powerhouse of impressive tannins. In 2010, it is complex with a dense structure, tight mineral texture and dense wood. Underneath, the ripe black fruits bring the promise for the long-term future. Give this wine at least 10 years. Cellar Selection
D 95
Decanter
The tasting reinforces the opinion of the technical team at Figeac that 2010 is the greatest vintage produced at the estate in the past 30 years. ‘It’s a reference in terms of quality, finesse and balance,’ says technical director Frédéric Faye. The wine was produced from the classic blend of a third each Merlot, Cabernet Sauvignon and Cabernet Franc, with all three varieties achieving optimum maturity. In this respect the vintage conditions played a major part but following a soil study of the vineyard the harvest was also conducted in a more detailed fashion, individual parcels dissected and picked according to maturity. Stephen Brook Firm and rich blackberry nose, quite perfumed. Rich, sleek and silky, with fine concentration and svelte tannins. Firm but not extracted, with enough acidity to make the wine shapely. Spicy and very long. James Lawther MW Dark and concentrated with supple, juicy fruit. Plush and smooth on the palate. Full and dense, but balanced. Steven Spurrier Striking nose that is both extracted and fragrant, with lots of black fruits and lots of flesh, vigour and freshness – even the tannins are fresh. Really good length, and Cabernet Franc is to the fore.
RP 95
Robert Parker's Wine Advocate
Tasted at the Château Figeac vertical at the property and then in Bordeaux a year later. The 2010 Figeac was a "problem child" in its youth, very variable and difficult to pin down, vexing on occasion. Now with a couple of years in bottle, it is really beginning to show what it can do and it far surpassed my expectations. Certainly, it is more withdrawn on the nose compared to the more generous 2009 Figeac. The aromatics are holding everything back. Then, with continued aeration it reveals a subtle marine influence—seaweed and sea spray scents, estuary mudflats. The palate is medium-bodied with moderate depth, but what really distinguishes this wine are the fineness of the tannin, the symmetry of the structure and freshness on the finish, facets hitherto kept secret. As such, it surpasses the 2009, the weightless but intense finish beckoning you to take another sip. The aromatics need to up their game and match what's evolving on the palate—if they do, this will be a very serious Figeac. Tasted July 2016.
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Chateau Figeac

Chateau Figeac

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Chateau Figeac, St. Emilion, Bordeaux, France
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In Roman times, the estate belonged to a family called Figeacus, whose main villa stood on the site of the present château. Traces of the original pipework remain. The Roman remains are currently being studied using infrared photography. The name of the estate and that of the town of Figeac (in the Lot) would appear to have the same origin. The town of Figeac grew up close to the river Lot. There are still a number of small doors and windows from the Middle Ages in the right wing of the château, dating from around 1000. It was early in the 18th century that winegrowing really began at Figeac, under the aegis of the Marquis de Carle. His son, Elie, known as "The Knight of the Vines", became one of the pioneers of the winegrowing revolution in the Libourne area, on which the great prestige of the vineyards of St. Emilion is founded. He aimed the grands vins of Figeac at a select clientele living mainly in northern France. Exemplary care was taken with this thriving vineyard; the wines proved very successful and were very expensive.

St. Emilion

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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, Figeac, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vienyards 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.

Bordeaux Blends

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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, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

CVY4044B03000_2010 Item# 180356