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, composed 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 soul of the estate for over sixty years, gave it a revitalizing 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 brilliant color in the glass, accompanied by absolutely magnificent, fragrant aromas evoking almost sweet violet flowers and blackcurrants. Truly lively and expressive, bursting with life, with a hint of eucalyptus and its medicinal notes, as well as hints of blueberries and cola. Creamy and supple from the very first sip, with a silky smoothness and great juiciness, this wine is bursting 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 joy 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 without ostentation, nothing jars—a spectacular wine, perfectly ripe with perfect 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 elegance and refinement found in the wines of the western plateau that 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. Wines of exceptional character, easy to drink and long-lasting. 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, including intra-plot analysis, and delights Frédéric Faye with the extreme functionality of the facilities. Semi-underground and situated near the château with which it shares the elegance of a grand cru, this new facility—which fits majestically yet unostentatiously into the site—breathes new life into the estate. The château thus reaffirms the scope of its “modern” classicism, its unpretentious integrity, and its standing: that of the rare few at the very top. Its history rooted in the legend of Saint-Emilion; the preserved trees of the park creating a perfect ecosystem; the power of its terroir with its unique topography and exceptionally high-quality clays; 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 just two days! This would be the only heavy rainfall of the season (with 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 increase in alcohol content. However, once technological ripeness was reached, this 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 at the end of August had no impact on the quality of the grapes, but it allowed the Cabernet Sauvignon to finish the season with ease. Harvesting began in early September, starting on the 1st and ending on the 19th. The bouquet of Figeac 2025 stands out for its intricate complexity, its countless nuances, and the brilliance of its fruit and freshness, enhanced by floral and spicy notes—specifically, notes of peony and black pepper. The precise, almost tight 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 in perfect harmony with the acidic structure, and, incidentally, its character that hints at imminent pleasure, without in any way compromising its magnificent aging potential. A very Bordeaux-style contemporary! I don’t rate the wine’s 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 one to appreciate a smooth and silky palate, with multiple nuances of fruit and mineral essences, which lingers for nearly 60 seconds. The most significant factors shaping 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. Harvesting took place from September 1 to 19. Best enjoyed between 2030 and 2065.

Falstaff