2007 Ch. Figeac, St Emilion

2007 Ch. Figeac, St Emilion

Product: 20071009769
2007 Ch. Figeac, St Emilion

Description

In a region with a worrying number of characterless, over-extracted, fruit bombs Ch. Figeac stands out like a shining beacon. In 2007 it has made another intellectual, aristocratic St Emilion from a Médoc-like blend of 40% Cabernet Sauvignon, 40% Merlot and 20% Cabernet Franc. A fine, stylish, Dundee fruitcake nose is followed by a palate with lots of stuffing for the vintage. Boasting rich plum and blackberry fruit and coffee hints and an attractive streak of minerality, the elegant fine-grained tannins and fresh acidity ensure a glorious future. A real tour-de-force from this illustrious and revitalised estate.
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About this WINE

Chateau Figeac

Chateau Figeac

Château Figeac is one of the leading St. Emilion estates and its wine, with its high Cabernet content, has often been described as the most Médoc-like in St-Emilion. Since 2010 Figeac has been managed by Comte Eric d’Aramon and his wife Laure. It is located in the north-west of the appellation with its vineyards adjoining those of Cheval Blanc. Its 40 hectares of vineyards (Cabernet Sauvignon 35%, Merlot 30%, Cabernet Franc 35%) lie on a deep, Médoc-like gravel topsoil ('Graves') over a flinty, iron-rich subsoil.

The alcoholic fermentation takes place in wood and the malolactic in stainless steel. The wine is matured in 100% new oak barriques for 18-22 months. Ideally, the wines need at least 10 years-bottle ageing to show at their best. Figeac is classified as a 1er Grand Cru Classé (B).

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St-Emilion

St-Emilion

St Emilion is one of Bordeaux's largest producing appellations, producing more wine than Listrac, Moulis, St Estèphe, Pauillac, St Julien and Margaux put together. St Emilion has been producing wine for longer than the Médoc but its lack of accessibility to Bordeaux's port and market-restricted exports to mainland Europe meant the region initially did not enjoy the commercial success that funded the great châteaux of the Left Bank. 

St Emilion itself is the prettiest of Bordeaux's wine towns, perched on top of the steep limestone slopes upon which many of the region's finest vineyards are situated. However, more than half of the appellation's vineyards lie on the plain between the town and the Dordogne River on sandy, alluvial soils with a sprinkling of gravel. 

Further diversity is added by a small, complex gravel bed to the north-east of the region on the border with Pomerol.  Atypically for St Emilion, this allows Cabernet Franc and, to a lesser extent, Cabernet Sauvignon to prosper and defines the personality of the great wines such as Ch. Cheval Blanc.  

In the early 1990s there was an explosion of experimentation and evolution, leading to the rise of the garagistes, producers of deeply-concentrated wines made in very small quantities and offered at high prices.  The appellation is also surrounded by four satellite appellations, Montagne, Lussac, Puisseguin and St. Georges, which enjoy a family similarity but not the complexity of the best wines.

St Emilion was first officially classified in 1954, and is the most meritocratic classification system in Bordeaux, as it is regularly amended. The most recent revision of the classification was in 2012

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Cab.Sauvignon Blend

Cab.Sauvignon Blend

Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and  Australia.

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Reviews

Customer reviews

The Wine Advocate85/100
Jancis16.5/20
Decanter15/100

Critic reviews

The Wine Advocate85/100
Tasted at BI Wine & Spirits' 10-Years-On tasting, the 2007 Figeac is a disappointing wine that really puts into context how far this estate has travelled in recent years. The aromatics take a while to really coalesce, eventually offering herbaceous red and black fruit, melted tar and bell pepper aromas, the latter emanating from the Cabernet component. The palate is medium-bodied with rather brittle tannin, very masculine in style with a firm backbone, but it comes across as rather mean and raw on the finish. I would be drinking bottles in the near future. Tasted February 2017.
Neal Martin - 30/06/2017 Read more
Jancis16.5/20
"Very deep crimson. Toasty nose with a hint of oak. Very fresh fruit, pretty sleek texture and just a little too much sweet oak in evidence at this point. A hint of green on the finish. Pretty inky and fades fast. More transparent than most with a very nice gentle finish. Very `relaxed'. Doubtless it will improve in bottle as Figeac always seems to do so miraculously."
Jancis Robinson – www.jancisrobinson.com – Apr 08
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Decanter15/100
Gentle raspberry, red fruit expression on the nose and palate with the oak just a little imposing in this sample. There's freshness and length in what appears to be a fairly soft, mid-weight wine. Read more