Profile

Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Oakbarrel aged

Drinking window

Best 5 to 18 years from vintage.

vintage5 yrs18 yrs20 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryMedium-Long, Elegant With Red-Fruit Brightness finish

Aroma: red fruits, flowers, light cedar, soft mineral

Palate: red cherries, vibrant acidity, medium-weight structure, sweet fruit on the finish

The second wine of Chateau Figeac, one of the oldest second wines on the Right Bank (first produced 1945). Shares the same Cabernet-influenced gravel terroir and blending trio as the grand vin but from younger vines; lighter, more refined and more accessible earlier.

What it pairs with

  • Roast chicken with mushroom stuffing Medium Cabernet structure complements poultry elegantly; earthy mushroom mirrors the wine's mineral notes.More wines for chicken and white meat →
  • Grilled veal cutlet with sage butter Elegant high acidity and red fruit work with mild veal; sage provides herbal bridge.More wines for beef and red meat →
  • Lamb shoulder with tomatoes and olives Vibrant acidity integrates with acidic tomato; the wine's Cabernet firmness lifts the rich lamb.More wines for lamb →

How to serve Petit-Figeac

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening. The bowl shape rewards the wine's structure.
  4. Pair with. Roast chicken with mushroom stuffing, Grilled veal cutlet with sage butter, Lamb shoulder with tomatoes and olives. Match the wine's structure to the dish's fat and salt.

History

Petit-Figeac is an early example of a formal Bordeaux second wine, created by Thierry Manoncourt in 1945 when he initiated strict quality-based selection across the Figeac estate. Originally sold under various names (La Grange Neuve de Figeac in some eras), it was formally renamed Petit-Figeac from the 2013 vintage. The wine is made exclusively from Figeac estate grapes, following the same Cabernet-heavy philosophy as the grand vin.

  1. 1945Thierry Manoncourt creates the first Right Bank second wine at Figeac
  2. 2013Formally renamed Petit-Figeac

Facts

Producer
Chateau Figeac · visiting guide
Grapes
Cabernet Franc, Cabernet Sauvignon, Merlot
Classification
Saint-Emilion Grand Cru
Oak
Aged in French oak barrels; same approach as grand vin but from younger vines
ABV
13.5%
Production
36,000 bottles
Price
EUR 40-65 at retail
Drinking window
5-18 from vintage
First vintage
1945

Frequently asked about Petit-Figeac

What does Petit-Figeac taste like?

On the nose, red fruits, flowers, light cedar, soft mineral. On the palate, red cherries, vibrant acidity, medium-weight structure, sweet fruit on the finish. Structurally medium-bodied, medium tannins, high acidity with a medium-long, elegant with red-fruit brightness finish. The second wine of Chateau Figeac, one of the oldest second wines on the Right Bank (first produced 1945). Shares the same Cabernet-influenced gravel terroir and blending trio as the grand vin but from younger vines; lighter, more refined and more accessible earlier.

When should I drink Petit-Figeac?

Drink 5-18 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Petit-Figeac?

Roast chicken with mushroom stuffing is the canonical pairing. Other strong matches include Grilled veal cutlet with sage butter and Lamb shoulder with tomatoes and olives. Medium Cabernet structure complements poultry elegantly; earthy mushroom mirrors the wine's mineral notes.

What grapes are in Petit-Figeac?

The blend is Cabernet Franc, Cabernet Sauvignon, Merlot. The wine is classified as Saint-Emilion Grand Cru.

Tags

cabernet franc cabernet sauvignon cellar worthy dry high acid medium body medium tannin merlot mood easygoing mood elegant occasion dinner party occasion weeknight old world pairs with mushroom pairs with poultry pairs with red meat price premium still red

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