98+

Antonio Galloni

Vinous

A towering, statuesque Saint-Émilion, the 2022 Figeac is positively stellar. What a wine. The 2022 was bottled at the end of July 2024, a bit late by current standards, so it is a bit reticent. What impresses most is the wine's total integration and balance. All the elements are in the right places. Time in the glass brings out some of the floral qualities of the Cabernets, but this is a wine readers should not be thinking of opening anytime soon. Power and finesse—it's all there. 01/2025

98

Neal Martin

Vinous

The 2022 Figeac, bottled on July 20th, has an intense nose that, as I observed out of barrel, leans more toward the Left than Right Bank, despite a slightly lower percentage of Cabernet Sauvignon. It has wonderful delineation with black fruit, pine and a light graphite note that runs through from start to finish. A touch of incense emerges with time. The palate is medium-bodied with fine tannins. It is still firmly on the Left Bank stylistically, with gentle grip and a stony aftertaste. The fruit will come back with bottle age, which you can see by comparing tastings in late November 2024 and then at the end of January 2025. 01/2025

100

William Kelley

Robert Parker/Wine Advocate

The 2022 Figeac is one of the wines of the vintage. Unfurling in the glass with a deep and complex bouquet of dark berries and cassis mingled with hints of violet, pencil lead, mint and cigar wrapper, it's medium to full-bodied, dense and concentrated, with striking intensity and sweetness of fruit married with unerring precision and energy, concluding with a long, penetrating finish. Abundant but exquisitely filigreed tannins lend a sense of classicism and proportion to a wine that might otherwise be flamboyant. As I wrote from barrel, it's the quintessential Figeac, testament to the late Thierry Manoncourt's vision to plant such a large proportion of Cabernet, and on drought-resistant rootstocks. Such is the inherent complexity of Figeac's terroirs that harvest took place sub-block by sub-block between September 1st and 25th. Could the result be a contemporary version of the estate's magical 1949? 03/2025

100

Jeb Dunnuck

Jeb Dunnuck

An absolute legend of a wine, the 2022 Château Figeac is based on 35% Merlot, 34% Cabernet Franc, and 31% Cabernet Sauvignon that saw malolactic in barrel and 18 months in new barrels. This deep purple-hued beauty offers incredible cassis, spring flowers, crushed stone, graphite, and subtle tobacco notes to go with a full-bodied, ultra-pure, fine, seamless style on the palate. It's so rare to find a wine that can deliver this level of richness and intensity with no sensation of weight, as well as an incredible sense of finesse and elegance. It reminds me of a slightly more concentrated version of the 2016. Hide bottles for a decade if you can and enjoy over the following 40 years or so. 02/2025

98

Jean-Marc Quarin

Jean-Marc Quarin

Couleur sombre et profonde. Nez intense, fin, fruité, subtil, complexe et noble, devenant plus crémeux à l'agitation du verre. Charnu à l'attaque et en même temps délicat et délicieux, ce vin fascine par la qualité de son toucher. Il fond au palais, subtil, et serait très difficile à situer dans une dégustation à l'aveugle. Ce qui est pour moi le fin du fin du grand vin. Son terroir et son assemblage original le positionnent comme unique. Il évolue long, fondant, avec beaucoup de goût et une pointe de fraicheur bien relayée par un boisé fin. Il s'agit du second millésime élaboré dans le nouveau cuvier et le plus grand que je goûte. Assemblage : 35 % merlot, 34 % cabernet franc, 31 % cabernet sauvignon. Degré d'alcool : 14° - pH : 3,7. 02/2025

99

James Suckling

James Suckling

Deep nose with graphite, gravel, dark hazelnut chocolate, blackberries, blueberries and truffles. Really taut and tense on the palate with fresh, vibrating tannins and a very long, chalky finish. Compact. 35% merlot, 34% cabernet franc and 31% cabernet sauvignon. Lots of vibrancy and muscled tension here from an extremely hot and dry year. Drink from 2029 when the wood spices get more integrated. 01/2025