x
  • Country ranking ?

    114
  • Producer ranking ?

    1
  • Decanting time

    4h
  • When to drink

    from 2025
  • Food Pairing

    Beef

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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97-100 WINESPECTATOR: "This is pretty gorgeous, with a velvety texture that lets nearly exotic cassis, plum and blackberry fruit reduction flavors roll through. Has a beautiful bass line of warm earth and smoldering tobacco notes all while keeping its sensational mouthfeel. The encore on the finish makes you realize this is the serious gourmet stuff. One of the highlights of the vintage.—James Molesworth"

97-99 JEB DUNNUCK: "Tasting like a hypothetical blend of the 2015 and 2016, the 2018 Château Figeac offers that rare mix of elegance and sexiness that makes it the most Médoc-like wine from the Right Bank. Checking in as a blend of 38% Cabernet Sauvignon, 36% Merlot and 26% Cabernet Franc that will spend 19 months in new oak, made from 75% of the total production, it offers a saturated purple color as well as incredible notes of liquid violets, exotic flowers, crème de cassis, and spice box. Full-bodied, multi-dimensional, flawlessly balanced, and with awesome purity of fruit, it’s going to flirt with perfection in 4-5 years and keep for 3-4 decades or more. Hats off to director Frédéric Faye for another viscerally thrilling wine that’s up with the crème de la crème of the vintage."

97-99 WINE ENTHUSIAST: "This is a rich, velvet-textured wine. The Cabernet duo in the blend gives this wine immense structure and brilliant acidity. The perfumed, black currant fruits are layered with the acidity and crisp freshness. The wine finishes with some formidable tannins for the future."

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The Story

With its pedigree style, CHATEAU-FIGEAC epitomises the elegance of the great wines of Bordeaux.

The wine’s individual character is drawn from an outstanding, complex terroir, characterised by three Gunzian gravel outcrops. Made from a grape composition of 35% Cabernet Sauvignon, 35% Cabernet Franc and 30% Merlot, its Cabernet majority is one of its features.Its unique style gradually shows through and develops over time. 

Some vintages, such as the 2001 can be enjoyed in the first years; however, CHATEAU-FIGEAC is recognized for its ability to age for many years. Numerous legendary vintages, such as 1943, 1947, 1949, 1950, 1953, 1955, 1959, 1960, 1961, 1964, 1970, 1971, 1975, 1982, 1983, 1986, 1989, 1990, 2005, 2009 and 2010 testify to this. This great wine displays a distinctive rich nose that has wonderful aromatic complexity.

On the palate, the Cabernet Sauvignon reveals lovely floral aromas in the first year then, as the wine ages, great structure on the palate. The Cabernet Franc brings lots of freshness in the tannins, and the Merlot contributes roundness and flesh. The attack on the palate is clean, the texture is silky, and the complexity elegant.

The characteristic freshness of FIGEAC is underpinned by great length of flavour. With its long ageing potential, the wine goes on in time to reveal hints of forest floor, leather, cigar-box and liquorice –always with its hallmark elegance.

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Vintage 2018

2018 Bordeaux Vintage Report and recommendations

by Andrew Caillard MW

2018 is an exceptional year. The Bordeaux whites and sauternes are very good, but from an Australian perspective the excitement is all in the red wines. All sub regions produced examples of really good wines, but some performed better than others. Generally the very top estates made exemplary wines illustrating that the human factor and wealth can have a major impact on terroir! Over the last few weeks I have tasted around 350 to 400 wines, sometimes in large format forums like the UCG tastings or at various Chateaux. Nowadays it is difficult to taste the wines blind but density of colour, aromatic freshness, tannin density and overall balance are obvious indicators. In some instance I have tasted wines a few times enabling me to cross reference.

 

The weather until a few days ago has been clear with bright sunshine, warm days and a cool breeze. Temperatures have fallen now with more cloud cover and intermittent rains. While driving from Sauternes to St Emilion we drove through light hail but not enough to cause too many problems. In two weeks we have seen dormant vineyards and trees spring to life. The growing season is starting a touch early and of course people are worried about the chances of frost. After the devastating frost events of 2017 and the challenges created by hail and mildew during 2018, there is a feeling that climate change may well have an unpredictable impact on future  Bordeaux vintages.

 

 We have pretty tasted a good amount of primeurs wines now. As usual the vintage will be exaggerated. The growing season was near calamitous but long warm sunshine hours over summer cleaned everything up and allowed the grapes to ripen very really well. The colours, flavours, density and acidities are really impressive and as a consequence the vintage is generally quite exceptional. It is difficult to truly understand the overall crop losses as producers are understandably quite cagey. But they vary from almost nothing to less than a third. At Ch Climens in Sauternes Barsac I would estimate the crop being around 20% of the average. When one considers that this estate lost its whole crop in 2017 from frost, the shock must be keenly felt. Mother Nature has been particularly cruel of late. The narrative of the growing season will inevitably create a negative impression, but few people will remember the details in years to come. They will only remember the wine. For some people with long memories they believe the vintage is like 1947 or 1961. If this is the case, this is not just an exceptional vintage, this is something beyond the norm. An immortal year. The concentration, weight, and vitality of the wines are impressive. Despite the amazing tannin density, saturated colours and flavours, the wines are actually quite easy to taste, indicating remarkable balance and life.

 

In my opinion the strongest sub regions are Pauillac and St Julien – which have both produced wines of great consistency and classicism. They are powerfully expressive with pronounced ripe tannins and pure fruit flavours. The combination of better micro-climatic conditions, wealth and physical resources helped with the result. Ch Pontet Canet is an outlier because of its approach to biodynamic viticulture. It suffered terribly from mildew and has produced only a third of the crop. The wine is markedly different from wines like Ch Latour or Ch Pichon Lalande, but its overall buoyancy and richness of fruit is compelling. It also stands for something that is worthwhile and important. 

 

I always think of Pauilac as being the reference for Bordeaux. Typically the wines are extremely expressive with pure cassis cedar aromas and fine grainy tannins. This year the wines are particularly dense and inky with plentiful graphite tannins. They are not at all sinewy or soupy and hence when the tannins settle down the wines will be exceptional.

There are many outstanding wines from Pauillac including Ch Pichon Longueville Comtesse de Lalande, Ch Pichon Longueville Baron, Ch Lynch Bages, Ch Batailley, Ch d’Armailhac and Ch Grand Puy Lacoste. The first growths Ch Latour, Ch Mouton Rothschild and Ch Lafite Rothschild are very impressive. Their second wines Les Forts de Latour, Petit Mouton and Carruades are also of very high quality.

 

Neighbouring St Julien has also performed very well. Ch Ducru Beaucaillou and Ch Leoville Lascases probably lead the pack but Ch Leoville Barton, Ch Leoville Poyferré, Ch Gruaud Larose, Ch Talbot and Close de Marquis are all exceptionally well made wines

 

St Estephe is variable. Some estates controlled the volume and consistency of tannin very well and made classical wines. These include Cos d’Estournel, Ch Montrose, Ch TronquoyLalande, Ch Phelan Segur and Ch Canon Segur. Other examples were in my opinion excessively brutish in structure. For those willing to keep the wines for a decade or two, many of them will eventually come

around.

Margaux is also variable and does not always have the density of fruit to go with the tannins. Yet one of my favourite wines of the vintage is Ch Palmer which is magical. In fact I think it is the wine of the vintage. Ch Prieuré Lichine, Brane Cantenac, Giscours and Marquis de Terme were all good. Ch Margaux and Pavillon Rouge were of course well above the average. 

 

Subregions Moulis, Listrac and Haut Medoc wines are all over the place yet there are some genuine highlights including Esmond de Rothschild’s Ch Clarke, Ch Cantemerle and Ch Beaumont. 

 

Graves and Pessac Leognan have produced wines of varying quality yet again the very top Chateaux including Ch HautBailly, Ch La Mission Haut Brion and Ch Haut Brion have made impressive grand vins. Ch Smith Haut Lafitte has really moved up the hustings and has made a really good wine this year. 

 

St Emilion is a fascinating tapestry of colour and movement this year making some truly outstanding wines. Ch Cheval Blanc, Ch Ausone, Ch Belair Monange, Ch Fourtet, Ch Figeac, Ch Canon and Ch Pavie have all produced wines of richness and impact. I also enjoyed Ch La Dominique and the Burgundian-like Tertre Roteboeuf. But there is more inconsistency on the flats and fringes of the region. However as is often the case the value can be found best with lesser names who have prevailed well. This includes a few wines in the nearby Cotes de Castillon which may represent good value.

 

Pomerol is more consistent than St Emilion but there is also some variability. Ch Petrus, Vieux Chateau Certan, Ch Certande May, Ch Latour a Pomerol, Ch Gazin, Lafleur, Lafleur Petrus and Ch Trotanoy made really terrific wine but there were some instances where the wines were lighter in weight and probably less appealing. On reflection I think Pomerol vies for line honours. The wines are amazingly impressive with beautiful polish, suppleness and concentration. There are many instances where second wines have performed 

2018 is not a very great Sauternes Barsac year and the quality is dependent on the producer and how much of the crop was picked before the rain and humidity finally arrived to promote botrytis in the vineyards. My clear favourite is Ch Climens. Although I always see it in parts, the end result promises to be outstanding.  Rieussec, de Fargues and Lafaurie Peyragueyare are standouts.

 

As you will see from my tasting notes there are many great wines. This year it is going to be very hard to make a bad decision. Although the big names have made impressive wines there are stacks of lesser known or lower profile estates that have made promising young wines. Over the next year they will continue to evolve and mature in barrel, building more complexity and allowing the tannins to settle down. 

As regards whether it is a great vintage, I think it is safe to say that it is a remarkable year with many very great wines made. In some ways it is a miracle year considering the challenges and disappointments of the growing season. Most observers will agree that the 2018 vintage, specifically the red wines, is in the same league as the greatest vintages including 2015, 2010 and 2009 etc. Some winemakers are also suggesting its very similar to 1947 or 1961. 

But 2018 is also an atypical year – whatever that means these days. The weather patterns are more difficult to predict and no one can really second guess what God plans for this forthcoming season. Thankfully the predicted cold snap last night did not damage the emerging new growth. But the unseasonable warm start to the growing season and clear skies has everyone on edge

 

Andrew Caillard, MW

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Latest Pro-tasting notes

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Written Notes

Tasted in April 2019. Probably the best wine made here in the last 50 years and it does say that much! Dense and tight, sophisticated, rich, incredibly complex and long. Well on the way to be a legendary vintage for this property! 14% alcohol. 37% Merlot, 30% Cabernet Franc and 33% Cabernet Sauvignon.

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  • 98p

Ruby. Blueberries, anise, some spices, juicy! nose, almost leaps out of the glass, scented and fruity. Fresh acidity, ripe tannins, anise, blueberries, layered, dark berries, spices, layered and nuanced, long. Elegant, layered and detailed. 95-97

  • 97p

Medium deep colour. Really lovely dark plum mulberry dark chocolate aromas.Generous and supple with phenomenal density, powerful dusty graphite tannins, volume and fruit sweetness, and superb viscosity. Really well balanced with integrated mineral acidity and lovely roasted nut oak complexity. Pure and beautiful. Undeniably a great Figeac vintage. 

  • 99p

Distinctive, with a typical Pomerol force and drive to the black currant, roasted cedar and maduro tobacco flavors, which are supported by a dense, loam-tinged structure. Terrific roasted espresso, ganache and fig paste notes wait in reserve. Very muscular, but with the cut for balance.

  • 97p

Dark purple colour with violet hue and almost black core. Very elegant nose with great precision, fine fruit, raspberries, blackcurrants, subtle oak and gentle spiciness, discreet flowery touch in the background. On the palate well structured with ripe and sweet tannins, elegant fruit, multi-layered character with excellent length. The quintessence of elegance, a wine with great precision. 

  • 98p
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Information

Origin

Saint-Emilion, Bordeaux

Inside Information

97-99 THE WINEADVOCATE: "The 2018 Figeac is composed of 37% Merlot, 33% Cabernet Sauvignon and 30% Cabernet Franc, harvested September 17 to October 12 with a 3.7 pH and 14% alcohol. Deep purple-black in color, it charges out of the gate with vivacious black and red cherries, cassis, warm plums and wild blueberries scents plus fragrant hints of violets, star anise, tilled soil and forest floor with wafts of Ceylon tea and chocolate box. Full-bodied and jam-packed with energetic, crunchy black and blue fruits, it has a rock-solid, firm, grainy frame and loads of bright, refreshing sparks lifting the dense layers on the very long, savory finish. Wow—the Cabernet really makes itself known this vintage, and it is good. The signature of this wine is so clear, so defined, that this is a Bordeaux wine without peers. In my view, this is the finest Figeac ever produced."

18 JANCIS ROBINSON: "Inky with purple rim. A little bit spicy on the nose, scented and ripe but not overripe, that touch of nutmeg that I found on the Nénin. Ripe and pure. Very smooth and rich on the palate, remarkably soft when you know the quantity of tannins. Smooth and accessible, rounded and luxurious but balanced by the freshness. Grainy texture but fine grained. Second tasting of a cooler sample (the temporary tasting room was a tent and the samples warmed up quickly when the sun was out): fragrant with small black berries, opens up to a more scented beauty, still some spice but also a hint of roses. Greater finesse and freshness at a cooler temperature. Concentrated but so round on the finish. More Cabernet Sauvignon would have given a hardness on the finish, says Faye. Cool chalky finesse. Fine-grained persistence and freshness with a surprising juiciness on the finish. (JH)"

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