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 more than 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, bursting 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 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 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, along with a lingering note of fresh mint and cola. I love the structure and elegance of this wine. Pure refinement without being too austere or tight. Similar to the 2023 in terms of freshness. Perfection. Intense but without ostentation; nothing is out of place—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. 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 completion of the new winery 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 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-Émilion; 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 on Easter weekend, 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 figure 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 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, showcasing a serene power that is perfectly balanced and, moreover, in harmony with the sharp edge of the acidity. A Figeac that stands out for its subtlety, depth, and ability to shine through the finesse of its power—a richness in perfect harmony with its acidic structure—and, incidentally, for its character, which hints at imminent pleasure without compromising its magnificent aging potential. A very Bordeaux-style contemporary wine! I don’t rate this wine on 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 mouthfeel, 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