In the glass
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. -
Grilled veal cutlet with sage butter
Elegant high acidity and red fruit work with mild veal; sage provides herbal bridge. -
Lamb shoulder with tomatoes and olives
Vibrant acidity integrates with acidic tomato; the wine's Cabernet firmness lifts the rich lamb.
How to serve Petit-Figeac
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening. The bowl shape rewards the wine's structure.
- 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.
- 1945 — Thierry Manoncourt creates the first Right Bank second wine at Figeac
- 2013 — Formally renamed Petit-Figeac
Facts
- Producer
- Chateau Figeac
- 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.