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2010 is already a great vintage but the Chateau Figeac is particularly exceptional in this vintage.
One of the great names and terroirs of Saint Emilion whose wines exude class and sophistication rather than raw power. Unusually for the right bank there is only 30% Merlot in the vineyard with 35% Cabernet Franc and - rare on the right bank - 35% Cabernet Sauvignon.
A First Classified Growth vintage with a lot of class:
The grapes are harvested by hand with the greatest care and are optically sorted in order to keep only the highest quality grapes. A long vatting period without extracting the astringent tannins. Vinification in wooden and stainless steel tanks with punching of the cap adapted to each plot. Maceration with an immersed cap, for the batches vinified in wooden tanks, favors a natural infusion and softens the tannins. The wine is aged for 18 months in French oak barrels (100% new oak).
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.
All types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. James Suckling is also known to pair Figeac with Asian inspired dishes such as tuna and duck noodles.
1.5 hours
Whilst the 2010 Figeac is already approachable, it will continue to gain complexity and even improve. Drinking window till 2035.
98/100 Vinous
98/100 James Suckling
97/100 Decanter Magazine
97/100 Robert Parker
18.5/20 Jancis Robinson
