2017 Chateau Figeac, Premier Grand Cru Classe, St Emilion (1 x Magnum)

France Bordeaux St. Emilion

The 2017 Figeac is outrageously beautiful. Rich, deep and ample, the 2017 soars out of the glass with vertical intensity and explosive power. The flavors are just pulsing with energy. Time in the glass brings out a captivating range of lavender, spice, mint and rose petal overtones. The 2017 Figeac is a towering achievement from Technical Director Frédéric Faye and his team. When Michel Rolland was appointed consulting winemaker some years back, many feared the personality of Figeac would be lost. It is impossible for an outsider to truly know how small or large the impact of a single person is, but Figeac has indisputably been one of the very finest wines of the Right Bank over these last few years. The 2017 is a real "wow" wine; don't miss it.

2017 Chateau Figeac, Premier Grand Cru Classe, St Emilion (1 x Magnum)

The 2017 Figeac is outrageously beautiful. Rich, deep and ample, the 2017 soars out of the glass with vertical intensity and explosive power. The flavors are just pulsing with energy. Time in the glass brings out a captivating range of lavender, spice, mint and rose petal overtones. The 2017 Figeac is a towering achievement from Technical Director Frédéric Faye and his team. When Michel Rolland was appointed consulting winemaker some years back, many feared the personality of Figeac would be lost. It is impossible for an outsider to truly know how small or large the impact of a single person is, but Figeac has indisputably been one of the very finest wines of the Right Bank over these last few years. The 2017 is a real "wow" wine; don't miss it.

France Bordeaux St. Emilion
Producer Chateau Figeac
Sub-Region St. Emilion
Region Bordeaux
Country France
Grape Variety Bordeaux Blend
Vintage 2017
Colour Red
ABV 13.50%
Style Medium-Full , Dry

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Inside Bordeaux

A frost year giving an atypical blend with extremely low Cabernget Franc. Heavy smoke aromatics on the opening beats, with firm tannins at this point, concentrated keeping everything in line. Holds its core and it opens in waves of cassis, bilberry, campfire, rose stem and tobacco leaf. Mouthwatering slate finish. Harvest September 7 to October 3, 100% new oak for ageing.

94 Points / Drinking 2025 - 2044

By Jane Anson / April 2022

Robert Parker Wine Advocate

The 2017 Figeac is composed of 47% Cabernet Sauvignon, 43% Merlot and 10% Cabernet Franc. Very deep garnet-purple in color, the nose sings of Cabernet Sauvignon—bright crushed black currants, blackberries and wild blueberries with wafts of lilacs, pencil shavings, tobacco, tilled earth plus a hint of bay leaves. The medium-bodied mouth is fine, elegant, minerally and incredibly vivacious with tons of energy. Bright and refreshing with firm, grainy tannins and a provocative hint of chew, it finishes with great length. This should age wonderfully. 100% new oak was used for this sample and it is very well-integrated.

94-96 Points

By Lisa Perrotti-Brown / April 2018

Vinous

The 2017 Figeac is magnificent. Beautifully layered and exquisite in the glass, the 2017 possesses remarkable balance and harmony from the very first taste. An utterly beguiling, captivating wine, the 2017 simply has it all. Bright, red-toned fruit, mint, spice, lavender and rose petal overtones flesh out in the glass, but above all else, Figeac is a wine of total harmony. The Grand Vin includes 10% second generation fruit. Even so, production is down around 50%.

94-97 Points

By Antonio Galloni / May 2018

Vinous

The 2017 Figeac was picked from 5 September until 3 October according to winemaker Frédéric Faye. It has a dense blackcurrant and raspberry scented bouquet with touches of mint and potpourri developing with aeration. This has very fine definition. The palate is medium-bodied with very fine tannins, superb density and very fresh. A vibrant, minty finish lingers in the mouth. It is very backward of course, but there is such convincing energy locked in this wine. Great potential.

94 Points / Drinking 2025 - 2055

By Neal Martin / February 2020