Château Figeac Saint-Emilion 2025 - 1er Grand Cru Classé A (Primeurs)

Bettane & Desseauve

About the estate:

With 35% Cabernet Franc and 35% Cabernet Sauvignon, Figeac—located on the gravelly plateau bordering Pomerol—is often described as the most Médoc-like of the Saint-Émilions. The wine’s uniqueness stems from its central terroir, which consists of Günzian gravel—the same type found in the Grand Cru Classés of the Left Bank. As a result, this Premier Cru Classé ages beautifully over time. Thierry Manoncourt, the driving force behind the estate for over sixty years, gave it a much-needed boost. Since 2013, Marie-France Manoncourt, Thierry’s widow, has formed a new management team with her daughters. Under the capable leadership of director Frédéric Faye, the estate has reached the pinnacle of the Right Bank.

Decanter

About the wine:

A dazzling color in the glass, accompanied by absolutely magnificent, fragrant aromas evoking almost sweet violet flowers and blackcurrants. Truly lively and expressive, brimming with life, with a hint of eucalyptus and its medicinal notes, as well as notes of blueberries and cola. Creamy and supple from the very first sip, with a silky smoothness and plenty of juiciness, this wine is brimming with life and freshness—a wine so pure and joyful. Very concentrated, precise, and detailed, with absolute clarity, yet featuring silky, finely structured tannins. Pure bliss in a glass. Very easy to drink, a fabulous wine—delicious with a perfect tannic texture, creamy, velvety, and with a chalky sweetness on the finish, featuring a lingering note of fresh mint and cola. I love the structure and elegance of this wine. Pure refinement without being too strict or too tight. Similar to the 2023 in terms of freshness. Perfection. Intense but unostentatious, with no jarring elements—a spectacular wine, perfectly ripe with flawless acidity. pH of 3.66. A yield of 25 hl/ha. 90% grand vin. 8% press wine. 2032–2050

Robert Parker - Wine Advocate

About the estate:

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the estate:

Based on an atypical blend—with equal parts Cabernet Franc, Cabernet Sauvignon, and Merlot—Figeac’s unique and distinctive style embodies the quintessence of the elegance and refinement found in the wines of the western plateau, a characteristic Saint-Émilion shares with Pomerol. Figeac possesses a character all its own, often more austere and compact than that of its neighbors in its youth. These are wines of exceptional class, easy to drink, and with great length. Figeac shines in warm vintages (as the 2005 demonstrates) and only fully reveals itself after ten to fifteen years of aging. The construction of the new cellar, completed in time for the 2020 harvest, has allowed for even greater attention to detail regarding the plots—even down to the intra-plot level—and delights Frédéric Faye with the facilities’ extreme functionality. Semi-underground and situated near the château with which it shares the elegance of a grand cru, this new facility—which blends majestically yet unostentatiously into the site—breathes new life into the location. The château thus reaffirms the scope of its “modern” classicism, its unpretentious integrity, and its standing: that of the rare, elite few. Its history, rooted in the legend of Saint-Emilion; the preserved trees in the park, creating a perfect ecosystem; the power of its terroir, with its unique topography and exceptionally high-quality clay soils; and the excellence of the new winery have earned the Manoncourt family estate a fourth star.

James Suckling

Yves Beck

About the wine:

The growing season got off to a quiet start, beginning earlier than usual. In April—specifically over the Easter weekend on April 21—100 mm of rain fell in two days! This would be the only heavy rainfall of the season (with just a few light thunderstorms in May). This was followed by dry, hot weather, with very high temperatures in June and July. Veraison was slow, which promotes aromatic expression. In early August, the berries began to develop higher alcohol levels. However, once technological ripeness was reached, these levels didn’t change much, and—crucially—acidity levels remained at a good level. The downside was the size of the berries, which were getting smaller and smaller! The light rain in late August had no impact on the quality of the grapes, but it allowed the Cabernet Sauvignon to finish ripening smoothly. The harvest began in early September—on the 1st—and ended on the 19th. The bouquet of the 2025 Figeac stands out for its intricate complexity, its countless nuances, and the brilliance of its fruit and freshness, complemented by floral and spicy notes—specifically, notes of peonies and black pepper. The precise, almost taut attack sets the stage for a well-defined progression. The tannins reveal themselves gradually and are characterized by a serene power, perfectly balanced and, moreover, in harmony with the sharp edge of the acidity. A Figeac that stands out for its subtlety, its depth, its ability to shine through the finesse of its power, a richness that perfectly complements the acidic structure, and, incidentally, its character that hints at imminent pleasure, without compromising its magnificent aging potential. A very Bordeaux-style wine for today! I don’t rate this wine on its aging potential—or rather, if I did, its potential would be 100. No more, no less. 2029–2060

The Wine Cellar Insider - Jeff Leve

About the wine:

Flowers, forest foliage, raspberries, tobacco leaves, plums, and a hint of espresso are already evident in the bouquet. The palate is marked by the magnificent purity of the fruit. From there, elegance, a relaxed atmosphere, and a certain tension bring liveliness, allowing you to appreciate a smooth and silky palate, with multiple nuances of fruit and mineral notes, that lingers for nearly 60 seconds. The most significant factors that shaped the 2025 vintage are undoubtedly the number of hours of sunshine, combined with heat and drought, followed by cool nights. This combination of factors had never occurred before. The wine is a blend of 38% Merlot, 32% Cabernet Sauvignon, and 30% Cabernet Franc. 9% press wine. 13.2% alcohol, pH 3.65. Yields were only 25 hectoliters per hectare. The harvest took place from September 1 to 19. Best enjoyed between 2030 and 2065.

Falstaff