Chateau Figeac 2016

Product info about Chateau Figeac 2016

Château Figeac 2016 is the grand vin of Château-Figeac from Saint-Émilion Grand Cru. What immediately sets it apart within Saint-Émilion is the blend: 38% cabernet sauvignon, 36% merlot and 26% cabernet franc. With the two cabernet varieties forming the majority, this is a Saint-Émilion with a distinctly structured, mineral and fresh profile rather than a purely merlot-led expression.

That identity is closely tied to the estate's position on the western edge of Saint-Émilion, near Pomerol. Its deep Günz gravel ridges, with quartz and flint over blue clay, help explain the important role of cabernet sauvignon and cabernet franc in the wine. The 2016 growing season brought a wet, mild winter, a cool spring and then a sunny, dry summer, with cool August nights helping to maintain aromatic freshness.

At Château-Figeac, the work is built around precision: hand harvesting, parcel selection and gravity-fed vinification. Ageing in new oak adds depth and spice, while the wine remains defined by dark fruit, firm tannins and a clear mineral line. At Drankenshop Broekmans, we see this as a Bordeaux where vintage, terroir and the specific Figeac style come together with real clarity.

The 2016 vintage received high praise from respected critics including Jeb Dunnuck, Robert Parker's Wine Advocate, Decanter and Jane Anson. More importantly for the bottle itself, it is widely described as a wine with serious ageing potential. If opened relatively young, it benefits from at least an hour of decanting and is best served around 16 to 18 °C. Lamb rack, entrecôte and mature hard cheeses are very natural pairings. With only the last bottles remaining, this is a compelling choice for anyone looking for Saint-Émilion with cabernet-driven structure.

The aromatic profile brings together ripe dark fruit such as black cherry, cassis, blackberry, blueberry and plum, with redcurrant and a floral note of violets. Around that fruit sit cedar, graphite, tobacco, spice, truffle, star anise and pepper; some tasting notes also mention chocolate and espresso.

On the palate it is dry, medium to full in structure, with fresh dark fruit, lively acidity and concentrated, firm tannins. The texture is often described as precise, silky and fine-grained. The finish is long, spicy and mineral, with lingering graphite, cedar, cassis and dark berry fruit.