Chateau Figeac 2010
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Suckling
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Robert -
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Product Details
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Professional Ratings
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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.
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Robert Parker's Wine Advocate
Deep garnet colored, the 2010 Figeac bursts from the glass with gregarious scents of baked blueberries, black cherry compote and chocolate box with hints of camphor, pencil lead and iron ore. Medium to full-bodied, the palate has beautifully ripe, velvety tannins and bold freshness supporting the generous fruit, finishing long and layered.
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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
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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.
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Decanter
Another brilliant wine, where you start to get lulled into a false sense of security that Bordeaux always tastes like this. But it doesn't. Okay, Figeac does more often than most, but even here this is exceptional. The silky texture is evident, but overall this Cabernet dominant is packed with dark berry fruits, firm tannins and a menthol wash through the finish. Liquorice, cassis, blackberry, chocolate, all knitted together and ready to go. They have stepped up another level in recent years, but this gives ample evidence of why Figeac has always been an estate to take extremely seriously.
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Figeac is a very ancient property. In the 2nd century, the Figeacus family gave its name to the estate. Traces of their Gallo-Roman villa still exist today. In the 15th century, Figeac was one of five noble houses in Saint-Emilion and passed from the Lescours family, who at that time also owned Ausone, into the hands of the Cazes family, who transmitted it through marriage to the Carles in the 17th century. Acquired by the Manoncourt Family in 1892, it was a son of the family, Thierry Manoncourt, who realized the estate's enormous potential upon his arrival in 1943. An agricultural engineer, he was a prioneer in viticulture and oenology, implementing many new technologies and methods – many of which are still used today. Thanks to his ceaseless efforts, Château-Figeac was classified as a Premier Grand Cru Classé in the first Classification of St. Emilion in 1955. After his passing in 2010, his wife, Madame Manoncourt, and two of their daughters still live on and run the estate, ably supported by highly skilled team. New technical facilities, including a large vat-room, two barrel cellars, an R&D cellar, and much more, were inaugurated in 2021. In 2022, Figeac received the "A" distinction in the Classification of Saint-Emilion, becoming one of two 1er Grand Cru Classé "A," fulfilling the life-long dream of M. Manoncourt and affirming the estate's exceptional terroir and wines.
Figeac is among the largest estates of Saint-Emilion, covering 54 hectares (133 acres) in one block, including 41 hectares (101 aceres) of vineyards as well as its preserved green spaces, including forest, prairie, waterways, and a plethora of flora and fauna. Figeac's terroir is unique within the appellation, principally composed of deep, pure gravel over blue-clay subsoil. This unusual terroir allows for a very rare planting in the vineyard: just one-third of Merlot, one-third Cabernet Sauvignon, and one-third Cabernet Franc. Its wines are renowned for their purity and freshness, with complex aromatic structure and extremely long ageing potential.