93
Robert Parker
91
Wine Spectator
CHATEAU FIGEAC, 1989
SAINT-EMILION GRAND CRU
| GRAPE VARIETIES | 35% of cabernet sauvignon, 35% of cabernet franc, 30% of merlot |
| AROMAS | Cedar, black fruits, mint, toast, woody, tannic |
| FOOD AND WINE PAIRING | Ceps raviolis, beef fillet with truffled crust |
| MARK | 93/100 |
| CLASSIFICATION | 1er Grand Cru Classé B, Saint-Emilion |
| BOTTLE SIZE | 75 CL |
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CHATEAU FIGEAC, 1989
Vineyard Detail
| AGRICULTURE | Sustainable - High Environmental Value (HEV) certification |
| GRAPE VARIETIES | Cabernet sauvignon, merlot, cabernet franc |
| VINEYARD SURFACE AREA | 40 hectares |
| ANNUAL PRODUCTION | 100,000 bottles |
| HARVEST | Manual |
| SOIL | Three gravel hilltops composed of quartz, flint and blue clay in subsoil |
History and anecdotes
Château Figeac is classified “B” as Premier Grand Cru in Saint-Emilion appellation. The estate would be named after the Figeacus family who, in the 2nd century, settled where the actual Château is.
The estate's history started in the 15th century. Several owners succeeded each other and some of them sold plots which are now part of the Cheval Blanc vineyard. In 1892, the estate became the Manoncourt family’s property. Thierry Manoncourt, forerunner of the vineyard scientific approach, is behind the creation of the Figeac style.
Figeac’s nickname is “the most Medoc of the Saint-Emilion” because of its atypical grape varieties mainly composed of Cabernet.
The estate has 12 hectares of pasture, 100-year-old trees, as well as a large orchard, which is in favour of biodiversity and the development of pollinating insects.
Caracteristics
| GRAPE VARIETIES | 35% of cabernet sauvignon, 35% of cabernet franc, 30% of merlot |
| AROMAS | Cedar, black fruits, mint, toast, woody, tannic |
| FOOD AND WINE PAIRING | Ceps raviolis, beef fillet with truffled crust |
| MARK | 93/100 |
| CLASSIFICATION | 1er Grand Cru Classé B, Saint-Emilion |
| BOTTLE SIZE | 75 CL |
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