Figeac 2015

Stock Available - All Pack Sizes and Formats

Pack Size Qty You Sell You Buy Qty
12 x 0.75L BI Stock IB 1 cs £1,515 £1,625 1 cs SELL BUY
6 x 0.75L BI Stock IB 2 cs £758 SELL BUY
6 x 1.5L BI Reserves IB £2,100.00 1 cs BUY

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Product Details

Vintage
2015
Colour
Red
Appellation
St Emilion

Price Trend [12x75cl]

Copyright BI Wines & Spirits Ltd © 2020

Tasting Notes and Scores

BI
94-96+

Returning to its best after some years in the wilderness, Figeac is an unusual St. Emilion due to its equal balance of Cabernet Sauvignon, Cabernet Franc and Merlot. Tight, brooding, dark fruit, mocha, soy, lifted by subtle floral character. Ultra-fine with sweet, supple tannins. Delicious mid-palate which sweeps through toasty oak into blackcurrant then into raspberry. Great freshness. Very long finish. Fine and impressive. (43% Cabernet Sauvignon, 29% Merlot, 28% Cabernet Franc.)

Wine Advocate
97+

The recent leaps and bounds in improvements that have occurred at this great estate, equating to a dramatic increase in intensity and complexity—without compromising the husky, soft-spoken, sultry voice that is Figeac—is a monumental achievement. Kudos to Frederic Faye and his team for so beautifully expressing what was clearly an extraordinary vintage at Chateau Figeac! Blended of 29% Merlot, 43% Cabernet Sauvignon and 28% Cabernet Franc, the deep garnet-purple colored 2015 Figeac reveals vibrant black cherries, cassis, red currants, black plums and licorice notes with touches of cigar boxes, bouquet garni, potpourri, damp soil and black pepper. Medium-bodied, delicately crafted and with nuanced, quietly intense layers of vivacious red and black fruits, the palate features a solid frame of polished, rounded tannins and seamless freshness, finishing long and minerally. - Lisa Perrotti-Brown, Interim Issue Mid-February 2018, The Wine Advocate

Neal Martin
98

 The 2015 Figeac is a blend of 43% Cabernet Sauvignon, 29% Merlot and 28% Cabernet Franc and showed impressively from barrel, the best vintage until the nascent 2016 trotted along. That subsequent vintage should not steal the thunder of the 2015. It has a captivating, very pure and refined bouquet with blackberry, bilberry, graphite and subtle violet scents (the cassis note appears to have dissipated during the élevage). The palate is medium-bodied with very fine, slightly chalky tannin matched with nigh-on perfect acidity. This feels so harmonious and so terroir-driven, exactly as I hoped for when tasting this en primeur. It is going to be a legendary wine for this historic estate and I sincerely hope you have a few bottles nestling in your cellar. Give it 8 to 10 years in bottle. Anticipated maturity: 2023 - 2050. - Feb 2018 

Wine Spectator
94-97

This has eye-opening power and depth, with a well of currant, fig and blackberry fruit that is supported by fresh tobacco and warm stones notes. Grippy through the finish, with a loam note adding more bass, this still stays focused and integrated.

James Suckling
97-98

This is the most structured Figeac in modern times. I tasted wines from this estate from the 1920s and 1910s but this is something. Full and powerful. Pure and focused. Extracted Cabernet sauvignon, merlot and cabernet franc.

Jancis Robinson
18

29% Merlot, 28% Cabernet Franc, 43% Cabernet Sauvignon.
Lovely combo of opulence and freshness. The Cabernet Sauvignon surely helps. Real drive and Figeac character. Real savour. Sappy. 14%
Drink 2025-2045

Antonio Galloni
97

One of the real standouts of the vintage, the 2015 Figeac soars out of the glass with stunning aromatic presence and beautifully layered fruit. Powerful and yet also light on its feet, it is wonderfully complex from start to finish. Plum, mocha, spice, new leather and menthol gradually open up, but the 2015 is most remarkable for its sensual perfume and exceptional overall balance. This is the first vintage the winemaking team followed a new protocol designed to maintain purity of fruit and aromas by reducing contact with oxygen during the first year of aging. The 2015 Figeac is magnificent. vinous.com, February 2018