Château Figeac 2018 IMP

Bottled in an impressive 6L Imperial, Figeac 2018 is a benchmark Saint-Émilion that beautifully bridges classical Bordeaux elegance with the precision of modern winemaking. The blend of 37% Merlot, 33% Cabernet Sauvignon and 30% Cabernet Franc delivers a wine of poise, detail and depth that will reward patient cellaring. This vintage underlines why Figeac has long been considered one of the Right Bank’s most distinctive and ageworthy estates, combining Médoc-like structure with Saint-Émilion fragrance and charm.

Tasting Notes
In the glass, Figeac 2018 shows a deep, glowing garnet-purple hue, already hinting at its concentration and youth. The nose opens with pure, freshly crushed red and black cherries, mulberries and ripe, juicy plums, layered with a cascade of floral violets, damp earth, cedar chest, crushed stones and a subtle graphite, pencil-shaving note. It’s an aromatic profile that feels both vibrant and complex, evolving beautifully with air. On the palate, the wine is medium-bodied yet wonderfully intense, with a striking sense of freshness and lift. Bright black and red fruits are wrapped in exquisitely ripe, fine-grained tannins, giving the wine a silky but structured frame. The flavors fan out across the mid-palate—black cherry, plum and cassis intertwined with savory earth, mineral nuances and a whisper of spice from the oak—before tapering into a long, perfumed finish with lingering, scented earth and floral notes. While already seductive, this Imperial format is built for longevity: allow 5–6 years for the oak to fully integrate and the underlying perfume to unfurl, then enjoy over the following 20–25 years or more.

Production
Château Figeac’s vines sit on one of Bordeaux’s most famous gravel plateaus in Saint-Émilion, with deep Günzian gravels over sand and clay—ideal for Cabernet Sauvignon and Cabernet Franc, and a key reason for the estate’s uniquely Médoc-like character on the Right Bank. The grapes are harvested parcel by parcel at optimal ripeness, with meticulous sorting to ensure only perfectly healthy fruit makes it to the cellar. Vinification is typically conducted in temperature-controlled vats, with gentle extraction to preserve finesse, followed by élevage in predominantly new French oak barrels, where the wine gains additional complexity, fine tannic polish and subtle cedar-spice notes, without overpowering its vibrant fruit and distinctive minerality.

Food & Serving
Figeac 2018 in Imperial format is a superb choice for the table, especially alongside refined, protein-rich dishes such as roast lamb with rosemary, dry-aged ribeye, beef Wellington, venison, or slow-braised short ribs. It also pairs beautifully with truffled poultry, wild mushroom dishes, and aged hard cheeses like Comté or old Gouda. Serve at 16–18°C (60–64°F) to highlight its freshness and aromatics. Given its youth and concentration, decanting for 2–3 hours is recommended at this stage, particularly from an Imperial, to allow the wine to unfurl its layered bouquet and harmonize its structure.

Producer
Château Figeac is one of Saint-Émilion’s most storied estates, with roots stretching back centuries and a reputation built on its singular terroir and unusually high proportion of Cabernet varieties for the Right Bank. Long recognized as a Premier Grand Cru Classé and recently elevated to the top tier of the appellation, Figeac has been at the forefront of Bordeaux’s qualitative renaissance, combining traditional savoir-faire with thoughtful, precision-driven viticulture and winemaking. Under the guidance of managing director and winemaker Frédéric Faye and his team, the estate has refined its style into one of poised power and remarkable elegance, making Figeac a reference point for collectors seeking wines that age gracefully while retaining freshness, complexity and a strong sense of place.

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