Angel A Santiago

9.0

First Bordeaux I actually like!! Full, but simple. — 4 years ago

David T

Independent Sommelier/Wine Educator

9.1

Had this with the filet served on our last leg of flying home on Emirates.

This is Figeac’s second wine. Starting with the 2012 vintage going forward, this wine was renamed Petit Figeac.

The nose reveals, soft, slightly muted; blackberries, black cherries, black plum skin, plum, black raspberries & floral purple fruit mix. There’s a good presence of well layered baking spices; cinnamon, soft clove & nutmeg, vanilla, mocha powder, light caramel, dark cola currants, dry clay & top soil, dry stones, sandstone minerals, leathery notes, hints of graphite, anise, dark rich soil, fruit tea with dark red, purple flowers with violets that are slightly withering.

The body is not quite full with dry, fine earthy tannins. The mouthfeel is warm and ripe. It shows beauty & elegance. The structure, soft tension, length and balance reveal the quality of the 09 vintage. Ripe; blackberries, black cherries, black plum skin, plum, creamy black raspberries & floral purple fruit mix. Nicely layered baking spices; cinnamon stick, soft clove & nutmeg, vanilla, mocha powder, light caramel, dark & milk chocolate, dark cola currants, dry clay & top soil, dry stones, powdery, dry crushed rocks, sandstone minerals, cedar, leathery notes, hints of graphite, fresh, soft tobacco, anise, dark rich soil, fruit tea with dark red, purple flowers with violets, lavender that are fresh and slightly withering. The acidity is round excellent. The long finish is good but still needs five or more years to further integrate and soften. It shows a somewhat earthy dominance over fruit. but, it’s still very nice and persistent for minutes. 91 now and room for two to three points more down the road.

If you can still find this at a reasonable price, buy it. It’s going really beautiful in five more years.

Photos of; Chateau Figeac, my Emirates filet, which actually pretty good considering it was airline prepared, both sides of their lounge in Business Class. — 6 years ago

Joe Weinberger

9.5

It was truly a privilege to taste these wines and speak with Thierry's son Louis while tasting at the domaine. This was a great way to end--years and years of life ahead for this wine. So many layers. It just kept changing and evolving in the glass. Incredible--the best Chenin I have ever tasted. From our tasting at Domaine des Roche Neuve. — 8 years ago

Matt Perlman

9.0

Soft and juicy, but still has the hallmarks of the region. Suitable for immediate consumption while awaiting some of your more ornery Cornas to come around — 4 years ago

Kyle Volluz

9.0

This was a great find at the $19 price point —- quite surprising. Tobacco on the nose; stone and black cherry on the palate. — 6 years ago

Rita Ernst

10

Dry Farm Wine — 7 years ago

Jeroen Koenen

9.0

This beautiful white offers peach, lemon, jasmin and green tea aromas. Mid-palate is vivid and fresh, but a tad oily and viscous as well, and it rolls into a long, refreshing and sappy finish which shows hints of fresh herbs like thyme and rosemary. Excellent balance, well made wine from 70/30 Roussanne/Vermentino. Another nice surprise!
2014 Ch. Borie Neuve - Cuvée Excellium - Minervois — 8 years ago

John Davidson

8.9

Damn nice Pomerol. Heavy black cherry nose and honestly there’s a lot of that same flavor on the front. Tannins were a bit high on day one but better day two, I get plum and pomegranate coming through, and thankfully there’s still some acidic soil to stave off the sugar rush. Alcohol burn seems balanced and I’m not gonna lie, I paired Night Two with some Sea Salt Organic Beet Chips by Rhythm. Worked well for me. — 5 years ago

Fredybeans

9.0

Rubis très foncé
Nez fruit noir cyste et cuit neuve
Frais avec une belle acidité et un peu de gaz
Belle acidité et délicatesse
Finale sur la framboise écrasée et belle acidite
Superbe — 7 years ago

Fabien

8.9

- Belle robe,
- Nez expressif de fruits mûres
- Dominants de fruits noires
- Bouche très harmonieuse
- Tanin rond enrobé avec beaucoup de volume
Du velours en bouche avec viande rouge, volaille, gibier, canard ou encore fromages — 7 years ago