Chateau Figeac 2018

WEINWISSER: "Tiefes Purpur mit opaker Mitte und zartem rubinrotem Rand. Ein royales Parfüm nach frisch gepflückten Alpenheidelbeeren, Waldhimbeerkonfitüre und edler Cassiswürze. Im zweiten Ansatz Lakritze, helles Malz, Burleytabak und Zitronenthymian. Am sublimen Gaumen eine Offenbarung, eine Textur wie Samt und Seide, kakaoartiges Tannin, perfekt stützend, eine magische Rasse verleiht dem Ganzen eine unglaubliche Harmonie, ein Modellathlet mit keinem Gramm Fett zu viel. Im kaskadenartigen Finale brennt der St.-Émilion ein Feuerwerk ab: Brombeere, schwarze Johannisbeere und dunkles Graphit verleihen ihm Tiefgang und Finesse, dabei überzeugt er mit einem unglaublich langen Rückaroma. Hat mich bereits während den Primeurs völlig verzaubert und ist auch in der Arrivage der beste Wein aus St.-Émilion!"

DECANTER: "This still exudes the freshness and exuberance that the wine had during the primeur stage with its scents of blackcurrant, raspberry, and crushed strawberry along with a delicate floral touch. The new oak is perfectly integrated while imparting a subtle smoky note. The attack is surprisingly creamy, announcing a full-bodied texture wrapped around perfectly polished tannins allied with fine-judged acidity that together provide thrust leading to a finish that is intense yet light-footed and infused with freshness. This is a truly remarkable wine that will surely develop an even more velvety mouthfeel in years to come. Bravo."

WINE ENTHUSIAST: THE WINEADVOCATE: "With its rich swathe of Cabernet Sauvignon, this wine has density and immense structure balanced by stunning black fruits that give impressive promise. This powerful wine is probably the greatest ever produced from this estate. Drink from 2027."

JAMES SUCKLING: "A powerful, structured Figeac, offering loads of blackberry, blueberry, chocolate, walnut and mushroom with some tobacco. It’s full-bodied with layered, chewy tannins that are polished and beautiful. So impressive and solid. Better than the great 2010? Time will tell. Goes on for a long time. Try after 2026."

JEB DUNNUCK: "Reminiscent of the 2016 with its incredible purity and elegance, the 2018 Château Figeac offers a terrific perfume of crème de cassis, redcurrants, dried earth, tobacco, lead pencil, spring flowers, and exotic spice-driven nuances. Playing in the medium to full-bodied end of the spectrum, it's flawlessly balanced, has silky, polished tannins, and a stunning sense of purity. It doesn't have the sexiness of the 2015, but it's very much in the style of the 2018 vintage with its pure, elegant, haut couture-like style. And it doesn't show a hint of its 100% new oak élevage. Give bottles 4-5 years of bottle age and enjoy over the following 20-30 years. It's not the biggest or richest Saint- Emilion, yet the balance, finesse, and elegance are something to behold. I think it's going to check in behind the 2015 (and maybe the 2019) when all is said and done, but it's unquestionably one of the greatest Figeac in the past 20-30 years. The blend is 38% Cabernet Sauvignon, 36% Merlot, and the balance Cabernet Franc, raised all in new oak. Another big “Bravo” to the talented director, Frédéric Faye!"

FALSTAFF: "Dunkles Rubingranat, violette Reflexe, zarter Wasserrand. Dezenter Edelholztouch, tabakige Würze, zunächst noch scheu, feines dunkles Waldbeerkonfit unterlegt, braucht Luft um sich zu zeigen, Noten von eingelegten Kirschen und kandierten Orangenzesten. Komplex, feine Süße in der Textur, straffe, feinwürzige Tannine, etwas Nougat im Abgang, verfügt über große Länge, reife Brombeeren und Kirschen im Nachhall, etwas Lebkuchen im Nachhall, pfeffriger Touch, überzeugendes Finale, großes Zukunftspotenzial. (2030 – 2065)"

THE WINE CELLAR INSIDER: "Almost at the level of the perfect 2016, this gorgeous wine sports an inky dark hue with a complex aromatic profile of flowers, licorice, herbs, black with red fruits and espresso bean. The wine shows a beautiful sense of purity in the fruit that expresses itself best in its concentrated, velvet textured, sumptuous, silky, sensuous palate. This stunning wine requires at least a decade before it is ready for the start of its prime time drinking window. The wine was made from a blend of 37% Merlot, 33% Cabernet Sauvignon and 30% Cabernet Franc."

THE WINE ADVOCATE: "The 2018 Figeac is composed of 37% Merlot, 33% Cabernet Sauvignon and 30% Cabernet Franc, with a 3.7 pH and 14% alcohol. Deep garnet-purple in color, it soars out of the glass with opening notes of freshly crushed red and black cherries, mulberries and ripe, juicy plums, followed by hints of violets, damp soil, cedar chest, crushed rocks and pencil shavings. The medium-bodied, elegantly styled palate features bags of freshness and exquisitely ripe, beautifully poised tannins to support the bright, energetic black and red fruit layers, finishing on a lingering fragrant earth note. This is absolutely recognizable as being cut from the same cloth as old-school Figeac, but all the recent vineyard and winemaking improvements have unveiled the beautifully ripe, intense, nuanced potential here. Bravo to managing director/winemaker Frédéric Faye and his team! Although there is a lot to love about this wine right now, give it 5-6 years for the oak to fully integrate and the underlying perfume suggestions to emerge, then enjoy over the next 20-25 years or more."

WINE SPECTATOR: "Sleek and tightly focused, this is a racy style marked by a pure beam of cassis and cherry purée and infused with red tea, bergamot and bay hints. Very fresh and refined through the finish, with a long chalky thread lingering after everything else. Merlot, Cabernet Sauvignon and Cabernet Franc. Best from 2024 through 2038. 10,830 cases made. — JM"

JANCIS ROBINSON: "37% Merlot, 30% Cabernet Franc, 33% Cabernet Sauvignon, pH 3.7 – 'classic for Figeac on gravel soils' and 'superb Cabernet Sauvignon', says technical director Frédéric Faye. Barrel sample. Inky with purple rim. A little bit spicy on the nose, scented and ripe but not overripe, that touch of nutmeg that I found on the Nénin. Ripe and pure. Very smooth and rich on the palate, remarkably soft when you know the quantity of tannins. Smooth and accessible, rounded and luxurious but balanced by the freshness. Grainy texture but fine grained. Second tasting of a cooler sample (the temporary tasting room was a tent and the samples warmed up quickly when the sun was out): fragrant with small black berries, opens up to a more scented beauty, still some spice but also a hint of roses. Greater finesse and freshness at a cooler temperature. Concentrated but so round on the finish. More Cabernet Sauvignon would have given a hardness on the finish, says Faye. Cool chalky finesse. Fine-grained persistence and freshness with a surprising juiciness on the finish. (JH)"