Figeac 1er Grand Cru Classé Saint-Emilion, 2020

Figeac 1er Grand Cru Classé Saint-Émilion 2020 is a benchmark Right Bank Bordeaux from one of the appellation’s most revered estates. Blending Merlot with a notably high proportion of Cabernet Sauvignon and Cabernet Franc, it offers both immediate charm and formidable aging potential. The 2020 vintage is already being hailed for its precision and depth, and Figeac stands out as one of the year’s most complete and classical wines.

Tasting Notes
In the glass, the 2020 Figeac is a deep, vibrant garnet with purple highlights, hinting at both concentration and youth. The nose opens with layers of blackcurrant, ripe plum and black cherry, interwoven with violets, graphite, pencil shavings, cedar, tobacco leaf and a subtle dark chocolate note. With air, more nuanced aromas emerge: crushed stones, forest floor and a touch of savory spice. On the palate, this is finely etched and beautifully balanced, combining the supple texture of Merlot with the structure and freshness of Cabernet Sauvignon and Cabernet Franc. Expect a core of dark berry fruit, cassis and ripe red plum, supported by vibrant acidity and silky yet firm tannins. Notes of cigar box, bay leaf, cocoa and wet gravel carry through to a long, precise, mineral-inflected finish. While already impressive in its youth, the 2020 Figeac is built to evolve gracefully over 20–30 years or more in a good cellar, gradually gaining complexity, harmony and tertiary nuances.

Production
Château Figeac sits on the western side of Saint-Émilion, on one of the region’s most distinctive terroirs: three Gunzian gravel ridges over clay and sand, more reminiscent of the Médoc than the typical limestone plateau. This exceptionally well-drained, gravelly soil is ideal for Cabernet varieties, explaining the unusually high proportion of Cabernet Sauvignon and Cabernet Franc in the blend, alongside Merlot. The grapes are harvested by hand, parcel by parcel, with rigorous sorting to ensure only perfectly ripe, healthy fruit is used. Fermentation traditionally takes place in temperature-controlled wooden vats, with careful extraction to preserve finesse and aromatic purity. The wine is then aged in French oak barriques—predominantly new—for around 18–20 months, allowing the tannins to refine and the complex bouquet to develop without overwhelming the fruit.

Food & Serving
Figeac 2020 is a natural partner for refined, flavourful dishes such as roast lamb with herbs, beef Wellington, dry-aged ribeye, or venison with a red wine reduction. It also pairs beautifully with dishes that echo its earthy and aromatic side: truffle risotto, wild mushroom fricassée, or hard cheeses like aged Comté or Manchego. Serve at 16–18°C (60–64°F) to highlight its freshness and aromatic detail. In its youth, decanting for 2–3 hours is recommended to open up the bouquet and soften the structure; older bottles will benefit from a more gentle, shorter decant to remove sediment and allow the wine to unfurl in the glass.

Producer
Château Figeac is one of Saint-Émilion’s most historic and emblematic estates, with origins tracing back to a Gallo-Roman villa and a documented history stretching over several centuries. Under the long stewardship of the Manoncourt family, Figeac has become renowned for its singular identity in Saint-Émilion, thanks to its large, contiguous vineyard and gravel-dominated terroir that favors Cabernet varieties. Classified as Premier Grand Cru Classé and elevated to the top tier of the classification in the 21st century, Figeac has earned a reputation for producing wines of great elegance, longevity and character. In recent decades, it has enjoyed a remarkable run of critically acclaimed vintages, firmly establishing itself as one of the Right Bank’s most sought-after and collectible wines.