# Petit Figeac Saint-Émilion Grand Cru (2020)

- **Producer:** Compagnie Médocaine des Grands Crus
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Cabernet Franc, Cabernet Sauvignon
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €60
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red plum, eucalyptus, raspberry, black cherry, violet, black plum, cloves, cedar, vanilla, chocolate, tobacco, leather, earth

## About this wine

Petit Figeac Saint-Émilion Grand Cru 2020 is the second wine of Château Figeac, a Premier Grand Cru Classé (A) estate in Bordeaux's Saint-Émilion appellation. Produced by Compagnie Médocaine des Grands Crus, it is made from grapes grown on the estate's vineyard, which features Günzian gravel, flint, quartz, and blue clay soils. The wine offers an introduction to the Figeac style, reflecting the estate's legacy and the unique terroir of Saint-Émilion. The 2020 vintage benefited from a warm and dry growing season, contributing to the wine's character.

## Interesting facts

- Second wine of a Premier Grand Cru Classé (A) estate.
- First produced in 1945, renamed Petit Figeac in 2012.
- Grapes grown on the historic Château Figeac vineyard.
- Known for its purity and seamless integration.

## Food pairing

The wine's medium+ body and refined tannins complement the richness of red meats and game. Its natural acidity cuts through fatty components, while the subtle oak influence can echo earthy or herbal notes in the dishes. The fruit profile harmonizes with fruit-based sauces.

## Wine making process

The 2020 Petit Figeac Saint-Émilion Grand Cru is produced using grapes from the Château Figeac vineyard. Fermentation takes place in temperature-controlled stainless steel tanks and wooden vats, with a maceration period of 25 days that includes micro-oxygenation. Following fermentation, the wine undergoes aging for 14 to 15 months in French oak barrels, with 40% new oak. Harvests are manual, and reasoned viticulture practices are employed in the vineyard.