Château Figeac 2016

Figeac 2016 is a monumental Saint-Émilion from one of Bordeaux’s most storied estates, awarded a perfect 100/100 by Jeff Leve (The Wine Cellar Insider). This Cabernet-driven Right Bank classic marries energy, refinement and depth in a way that few vintages achieve. A wine built for long-term cellaring, it represents one of the most complete and ageworthy expressions of Figeac in recent decades.

Tasting Notes
In the glass, Figeac 2016 shows a deep, vibrant garnet-purple hue that immediately signals both concentration and youth. The nose starts out reserved and contemplative, slowly unfurling with air to reveal layers of plum conserve, crème de cassis, black raspberry and redcurrant, interwoven with star anise, raspberry leaf, and sparks of mineral and iron tones. Subtle notes of truffle, moss-covered bark and warm earth add a complex, almost sauvage dimension. On the palate, this is medium to full-bodied yet wonderfully poised, with an almost electric sense of energy. Dense, tightly wound black and red fruits are wrapped in very firm, ripe, ultra-fine tannins and a vibrant line of acidity. There is a distinct mineral/ferrous backbone that runs through the wine, giving definition and structure, while the finish is very long, layered with spice and earthy nuances that gradually fan out. Still at a very youthful stage, it will need a solid 7–8 years from vintage to really start revealing its full character and has the stuffing to evolve gracefully for 40+ years in a proper cellar.

Production
The 2016 Figeac is crafted from a distinctive blend of 38% Cabernet Sauvignon, 36% Merlot and 26% Cabernet Franc, reflecting the estate’s unique, gravel-rich terroir in Saint-Émilion—more reminiscent of the Médoc than the typical clay-limestone Right Bank profile. These deep gravel soils over clay and sand provide superb drainage and encourage Cabernet to ripen fully while retaining freshness and aromatic finesse. The grapes are hand-harvested parcel by parcel at optimal ripeness, then carefully sorted before fermentation in temperature-controlled vats. Vinification is tailored to each plot and variety, with gentle extraction to preserve finesse, followed by élevage in French oak barriques (a high proportion new) for an extended maturation that builds structure, complexity and the polished, silky texture that defines great Figeac.

Food & Serving
Figeac 2016 is a superb partner for refined, terroir-driven cuisine. Think roast lamb with herbs, dry-aged ribeye, venison or other game birds, as well as dishes with truffle, wild mushrooms or slow-braised beef. It also pairs beautifully with classic French preparations such as duck breast, tournedos Rossini, or rich poultry dishes with jus and root vegetables. Serve at 16–18°C (60–64°F) in large Bordeaux stems. In its youth, decant for 2–3 hours to allow the bouquet and texture to fully open; with age (15+ years), a gentle 30–60 minute decant is sufficient to remove sediment and let the wine show its layered complexity.

Producer
Château Figeac is one of the great historic estates of Saint-Émilion, classified as Premier Grand Cru Classé and renowned for its atypically high proportion of Cabernet Sauvignon and Cabernet Franc on the Right Bank. With roots dating back centuries, Figeac’s identity is inseparable from its exceptional gravel terroir, which gives the wines their hallmark elegance, freshness and longevity. Over time, the estate has become a benchmark for Cabernet-driven Saint-Émilion, consistently producing wines that age effortlessly and are prized by collectors worldwide. The 2016 vintage stands as one of its modern classics, underscoring Figeac’s stature among Bordeaux’s elite châteaux.

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