A wine with a mineral, blueberry and light clay character. Full body, with round and velvety tannins and a long finish. Shows plenty of mineral, iron and spice character. Can’t make up my mind if I like 2011 and 2012. I tasted both this time. James Suckling, jamessuckling.com
Tasted blind at the Southwold Bordeaux tasting. The 2012 Figeac put in a marvelous showing under strict blind conditions and it has clearly blossomed in bottle. It has an immediately engaging bouquet with vivid blackberry and raspberry fruit, wonderful mineralite and fine delineation. This is very composed, with a touch of graphite that almost takes you towards Pauillac rather than Saint Emilion. The palate is medium-bodied with fine tannin, well-judged acidity, harmonious and lively with commendable precision towards the finish. This is a sophisticated and well-crafted Figeac that appears to be on an upward trajectory. Tasted January 2016. Aug 2016, www.robertparker.com
A very direct, compact and muscular style, with a dark core of currant, steeped blueberry and plum notes, liberally coated with roasted vanilla and melted licorice accents. Rather rounded for the vintage and a step behind the ‘11, relying more on a caressing edge than vigorous drive. WineSpectator.com—J.M.
Figeac is always entirely of itself and the 2012 showed characteristic savoury character. The fruit is very dark with a touch of floral fragrance on the nose. The palate is restrained with fine-grained tannins. Crisp and not pushed. This is assured and hangs together well. Very good. FINE+RARE
This is a very strong effort from this great terroir. They finally seem to be making stricter selections and picking slightly riper fruit, thereby avoiding the vegetal underripe tones of the past as well as dilution from a lack of any selection. The 2012 Figeac (performing much better from bottle) has a dense ruby/purple color and a beautiful nose of graphite, blackcurrants, and spice box, followed by a medium-bodied, elegant yet still concentrated and authoritative style of wine. This is a beauty, and the great terroir that has existed for centuries comes through beautifully. Give it 3-4 years of cellaring and drink it over the following 20 years.| eRobertParker.com.April, 2015