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Château Figeac 2011
Bordeaux - Saint-Émilion - 1er Cru Classé - Red Wine -Château Figeac's first and second wines (Grange Neuve) are among the largest in Saint Emilion. 1st Grand Cru Classé B, the domain belongs to the same family since 1892. It is known to be the most Médocain Saint Emilion due to the high proportion of cabernet in its assembly.
The 2011 vintage is very interesting in Figeac. The wines are very balanced; the ruby color is beautiful, the first floral nose reveals hints of cherries and pepper. In the mouth, the tannins are melted, the wine supreme by its great finesse and purity. One of the great successes of the 2011 vintage in Saint Emillion.
The advice of 12bouteilles: Cook veal, open it on the dish and enjoy, it's great. Carafe it before serving it if you have the opportunity.
Most
Reviews
Wine Advocate
87/100
Wine Spectator
92/100
J. Robinson
16,5/20
€165.00
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Product Details
Château Figeac 2011
Country:
France
Area:
Bordeaux
Appellation:
Saint-Émilion
Producer:
Château Figeac
Vintage:
2011
Classification:
1er Cru Classé
Varietals:
35 % de Cabernet Sauvignon, 35 % de Cabernet Franc, 30% de Merlot
Dress:
Intense ruby
Bouquet:
floral, hints of cherry and pepper
Palate:
Fine, pure, to drink before 2020
Alcoholic Volume:
13%
In cellar:
2 to 5 years
Tasting profile:
lightweighted
Food & Wine:
White Meat (Pork, Veal...)
Serving:
Open 1hour before tasting
Temperature:
16°C-18°C
chateau-figeac
Other wines and vintages available
Château Figeac's first and second wines (Grange Neuve) are among the largest in Saint Emilion. 1st Grand Cru Classé B, the domain belongs to the same family since 1892. It is known to be the most Médocain Saint Emilion due to the high proportion of cabernet in its assembly.
The 2011 vintage is very interesting in Figeac. The wines are very balanced; the ruby color is beautiful, the first floral nose reveals hints of cherries and pepper. In the mouth, the tannins are melted, the wine supreme by its great finesse and purity. One of the great successes of the 2011 vintage in Saint Emillion.
The advice of 12bouteilles: Cook veal, open it on the dish and enjoy, it's great. Carafe it before serving it if you have the opportunity.