Château Figeac 2020

Château Figeac, a Premier Grand Cru Classé from Saint-Émilion, is one of the most prestigious and historic estates on Bordeaux’s Right Bank. Known for its unique blend of Merlot, Cabernet Franc, and a higher proportion of Cabernet Sauvignon compared to most Saint-Émilion wines, Figeac 2020 embodies both power and elegance. The 2020 vintage was exceptional, marked by a warm growing season, producing wines with ripe, concentrated fruit, polished tannins, and excellent balance.

The estate’s deep gravel soils, reminiscent of the Médoc, allow Cabernet Sauvignon to thrive, bringing structure and longevity to the blend, while Merlot adds richness and suppleness, and Cabernet Franc contributes finesse and aromatics.

Appearance: Deep, inky purple with garnet hues, signalling both concentration and potential for ageing.

Aroma: Intense and complex, the nose reveals layers of ripe black fruit—blackcurrant, blackberry, and plum—intertwined with floral notes of violets and fresh herbs. There are savoury undertones of cedar, tobacco, and graphite, reflecting the wine’s mineral-rich terroir, along with hints of dark chocolate, vanilla, and a touch of spice from the oak ageing.

Taste: Full-bodied and luxurious, the palate offers a rich core of ripe blackberries, cassis, and dark cherries, balanced by savoury notes of earth, and subtle tobacco. The tannins are firm yet velvety, providing a solid structure without overpowering the fruit. A vibrant acidity adds freshness and lifts the wine, giving it a refined elegance. Subtle notes of espresso, dark chocolate, and spices from the oak aging contribute to the wine’s complexity.

Finish: Long, layered, and elegant, with lingering notes of black fruit, cedar, and graphite. The wine’s fine-grained tannins and bright acidity ensure a clean, structured finish, making it an ideal candidate for further ageing over the next two decades.

Pairings: 400g 9+MB seared wagyu striploin with garlic oyster fungi, truffle cream sugo, dried king brow, and marrow jus. The wine’s powerful tannins and rich fruit will stand up to the marbled wagyu, while its savoury complexity complements the earthy mushrooms and truffle sauce.

Slow-cooked porchetta wrapped in jamón with cavolo nero, parsley, garlic, onion jam, and red wine jus. The wine’s structure and ripe fruit will balance the rich porchetta, while its acidity cuts through the dish’s fattiness, providing a perfect match.

Château Figeac 2020 is a wine of great sophistication and depth, showcasing the best of Saint-Émilion. While it can be enjoyed in its youth with richly flavoured dishes, it will continue to evolve beautifully over the next 15–25 years, revealing even greater complexity and finesse.