Petit-Figeac

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.

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. 1945: Thierry Manoncourt creates the first Right Bank second wine at Figeac
2. 2013: Formally 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

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