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Château Figeac 2023
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Château Figeac
The Château Figeac is undoubtedly one of the biggest stars of the Saint-Émilion vineyard. The first traces of the wine estate date back to Gallo-Roman times in the 2nd century, when it included a villa belonging to the Figeacus family.
Domaine was burnt down in 1586 during the Wars of Religion, then rebuilt as we know it today. In 1892, Château Figeac passed into the hands of the Manoncourt family, who are still at the helm today.
The estate owes its spectacular growth and influence to Thierry Manoncourt (1917-2010), a visionary and avant-garde agricultural engineer. Today, his wife Marie-France, accompanied by their two daughters Hortense and Blandine, continue to perpetuate the "Figeac spirit" by producing great wines renowned worldwide for their finesse and purity, while maintaining a profound respect for the environment.
With the creation of the Saint-Emilion classification in 1955, Château Figeac was immediately classified among the so-called Premiers Grands Crus Classés (known as "B" until 2006). In September 2022, it was elevated to Premier Grand Cru Classé "A".
The Château Figeac is planted on a 40-hectare vineyard on three Günzian gravel outcrops, with 35% Cabernet Franc, 35% Cabernet Sauvignon and 30% Merlot. These exceptional geological and viticultural... See more ...
Critics Château Figeac 2023.
Description Château Figeac 2023.
130th vintage of Famille Manoncourt at Château-Figeac
An intense, complex and elegant nose. The purity of the fruity bouquet reflects the perfectly mastered maturity of the three grape varieties. Each grape variety in the blend also brings its own personal touch, with hints of blackcurrant berry from the Cabernet Sauvignon, a gourmand strawberry fragrance from the Merlot, and a delicate floral note from the Cabernet Franc.
Beyond the vibrancy of the fruit, a mineral sequence emerges, rather saline, bearing witness to the vineyard's gravel soils.
Harmony and balance are carried by juicy, generous Merlot sprinkled with the spicy, floral notes of Cabernet. An incredible persistent freshness ends the tasting with great emotion.
2023 was a hot, Sec and early vintage, after a winter of abundant rain that replenished the Réserves of water in the blue clay subsoil. Faced with extreme conditions, the combination of the Château-Figeac terroir and the meticulous commitment of the team resulted in mastery of vineyard management.
Early budburst of our Merlots in March, 2 weeks ahead of schedule, linked to temperatures. The black frosts of April 4 and 5 did not affect buds at Figeac, thanks to an effective strategy and control methods. Even budburst of our Cabernets (Francs and Sauvignons) from April 4. The quality and quantity of inflorescences already heralded a generous harvest volume.
Homogeneous vine growth and flowering at the end of May, thanks to a climate slightly warmer and Sec than the thirty-year average. Rainfall of Rare ensured rapid, healthy bunch closure, preserving harvest potential
Reactivity and extreme vigilance in the face of almost tropical weather in June, combining Rosépersistent morning showers, high temperatures and two heavy thunderstorms (45 mm of water) on June 20 and 22. Cryptogamic disease pressure and strong growth were kept under control.
Lull in July, Sec sunny, and Merlot veraison from the 11th. The Cabernets waited until August 1 for veraison. A long campaign of green harvesting enabled us to select the finest grapes.
High temperatures in August (>40° for 3 days) punctuated by scattered rains. Meticulous leaf-thinning maintained the balance between freshness and optimum ripeness.
Harvesting took place in two stages, starting early with the Merlots from September 6 to 15, then resuming with the Cabernets from September 27 to October 5.
The 12-day gap between the Merlot and Cabernets is one of the largest in the history of Château-Figeac. Although their technological maturity was already optimal, it enabled us to wait and achieve a more complex phenolic and aromatic profile for our Cabernets, characteristic of Cháteau-Figeac.
Cold storage, a complete sorting line, technology and know-how have enabled us to vinify the grapes gently in a serene atmosphere. Controlling Extraction has been facilitated by slow, constant fermentation kinetics. Since 2015, the absence of sulfur during vinification has enhanced the aromatic expression of our wines. Our new vat room has confirmed its flexibility of use and perfect adaptation to our needs.