2016 Chateau Figeac Premier Grand Cru Classe B, Saint-Emilion Grand Cru 1x750ml

Vinous 98

The 2016 Figeac has another dimension aromatically, compared to the previous vintage. A cornucopia of aromas, red and black fruit, cedar, pencil shavings, truffle and a subtle marine scent that becomes more prominent with aeration. The palate is framed by chiseled tannins, the acidity is finely tuned, the fruit shimmers with tension and nascent vivacity. You can’t help but swallow this Figeac, and so I must apologize to the spittoon. Pixelated from A-to-Z, it will be thrilling to watch this mature. Tasted at the château. [Neal Martin, 12/06/2021]

Anticipated maturity: 2026-2060

Robert Parker 98

The 2016 Figeac is a blend of 36% Merlot, 26% Cabernet Franc and 38% Cabernet Sauvignon, picked from 23 September until 20 October at 49 hectoliters per hectare with 13.9% alcohol. The acidity is 3.67 pH, and it matured in 100% new oak (focused on five cooperages). This is a property that opened a new chapter in 2013, when Michel Rolland’s services as a master blender have been called upon and engendered far greater harmony between the three grape varieties, now all singing from the same hymn sheet. It has a crisp blackberry nose, a little closed at first, opening nicely in the glass and offering raspberry coulis, pencil box and subtle mint aromas-classic Figeac in many ways. The palate is extraordinarily well balanced with a fine lattice of tannin sculpted to perfection. There is a slight edginess to this Figeac that I adore, the Cabernets very expressive, more so than the 2015, with graphite infusing every pore of the black fruit. This Figeac has an outstanding structure and a saline finish that beckons you back for another sip. The 2015 Figeac was stunning and the 2016 no less. Tasted on four separate occasions, and in the end, only one (banded) score became inevitable. [Neal Martin, 09/28/2017]

Anticipated maturity: 2026-2060