The unique, characteristic style of CHATEAU-FIGEAC epitomises the elegance and refinement of the
great wines of Bordeaux. The wine’s individual character is drawn from the land of one of the most
emblematic Bordeaux estates on either bank of the river and of all the appellations: CHATEAU
FIGEAC, 1st Great Classified Growth of Saint-Emilion.
This estate is in an outstanding location on superb terroir. Its history, and the people who have
been an integral part of it, have been inextricably linked with the history of Saint-Emilion.
The property is one of the largest with 54 hectares. 40 of these are under vine, while the rest are
dedicated to biodiversity with such features as 100 year-old trees, meadows, and a small lake.
Its terroir, comprised of three famous Saint-Emilion Güntzian gravel outcrops, and its Cabernetbased grape composition, are unique in Saint-Emilion and are the hallmark of this jewel’s
personality.
Figures throughout its history have helped forge the Figeac legend, from the 2nd century AD with
the Figeacus family, who gave the estate its name, until the present-day with the Manoncourt
family. Thierry Manoncourt (1917-2010) and his wife Marie-France left their stamp on FIGEAC. It
was Thierry Manoncourt who created the FIGEAC style. Together they worked tirelessly to spread
the renown of FIGEAC around the world.
Today, Madame Manoncourt and her four daughters endeavour to ensure the continuing success
of this family property and to promote its values, while constantly seeking to enhance the quality of
its wines. FIGEAC today enters a new era, with a team strengthened by the appointments of JeanValmy Nicolas as Non-Executive Director and Frédéric Faye as Managing Director of the estate.
CHATEAU-FIGEAC 1st Great Classified Growth of Saint-Emilion
A WINE WITH PEDIGREE, ELEGANCE AND COMPLEXITY
This wine displays great pedigree and expresses all the elegance of great claret. Its unique style
and complexity show through gradually over the course of time.
CHATEAU-FIGEAC is made up of 35% Cabernet Sauvignon, 35% Cabernet Franc and 30% Merlot.
The majority of Cabernet in the blend is one of its distinguishing features.
THE FIGEAC STYLE
One of the hallmarks of this great wine is its richness and wonderful complexity on the nose.
On the palate, the Cabernet Sauvignon reveals, in the wine’s youth, a lovely floral aspect that is
underpinned by great structure as it ages in bottle. The Cabernet Franc brings finesse in the
tannins, while the Merlot gives roundness and body. The entry on the palate is bright with silky
flesh and elegant complexity.
FIGEAC’s characteristic freshness is complemented by very good length of flavour. Its great ageing
potential enables it to reveal over the course of time touches of forest floor, leather, cigar-box
and liquorice, always with Figeac’s characteristic elegance.
2
FIGEAC’S GREAT TERROIR
“A great vine-growing terroir is one which enables fine and original wines to be made, thanks to
the grape varieties’ successful adaptation and to viticultural methods which take into account
traditions as well as the constant progress made in the sciences and techniques of vine-growing
and wine-making. The originality of the great Figeac terroir is its pebbly soils.”
Jean Cordeau, agricultural engineer and former director of "Vigne" and the Agronomic laboratory of the Gironde
Agricultural Chamber.
A SOIL WITH SANDY-GRAVEL UNIQUENESS
The soils which produce the wines of FIGEAC are mostly made up of sandy-gravel alluvium
originating from France’s Massif Central mountains and deposited by rivers (the Isle in particular)
at the beginning of the Quaternary era. In the Bordeaux area these soils are essentially found in a
few vineyards in Saint-Emilion (FIGEAC/ Cheval Blanc), Pomerol, and on the left bank of the river at
classified growths in the appellations of Pessac-Léognan and the Médoc.
The gravelly topsoil spread in the form of “outcrops”, which are very pronounced at Figeac,
favours the accumulation and reflection of heat, creating a very favourable microclimate for the
ripening of the grapes and for obtaining complexity and finesse in the wines. The slopes of the
outcrops provide good extra natural drainage for rainwater.
The subsoil contributes diversity to the terroir with very deep gravel layers (about 7m) and others
in which clay is found at depth (about 1m), which doesn’t affect good vine growth or the ripening
of the grapes.
These soils have amazing vine-growing potential. They warm up quickly in spring, favouring early
vine shooting and of course the early ripening of the grapes. This explains and justifies FIGEAC’s
original grape composition with its balance of the three main grape varieties – Merlot, Cabernet
Franc and Cabernet Sauvignon – which is unique in the Bordeaux area. The late-ripening
Cabernets mature perfectly in FIGEAC’s soils. Gravel soils are naturally not very fertile and bring
about only moderate vine vigour and consequently low yields.
The blocking of grape ripening caused by water deficit stress, due to excessively hot and dry
summer weather (frequently observed in other gravelly vineyards), hardly ever occurs at FIGEAC.
The strong sandy-gravel soil texture and the relatively deep clay soils bring about moderate and
regular water supply to the vines. Ideal conditions are therefore found at FIGEAC for perfect
grape ripening.
3
TERROIR HOWEVER IS ALSO ENHANCED BY MAN…
The FIGEAC vineyard and the way it is managed is the fruit of a tradition. But it is also the result
of a scientific approach, introduced and driven by Thierry Manoncourt and which continues
today. This approach adapts to the different soils making up Figeac’s terroir, finding the right
choices for the three grape varieties, its rootstocks and the sustainable fertilisers used. These
choices have always been an inherent part of the demands of Thierry Manoncourt, and then of his
family, to exercise the greatest care towards the natural environment.
Innovations in the vineyard over the last few years have been introduced in three main areas:
 Vine improvement:
o Massal selection (typicity and genetic heritage)
o Restructuring of the vineyard (pulling up vines - leaving soils fallow – replanting)
This work has been based on the results of surveys, using the latest techniques, to gain more
detailed knowledge of the FIGEAC terroir (geo-resistivity – infrared aerial photography –
pedological drills). The aim was to redefine particular zones within vineyard plots and to draw up a
specific approach for each spot according to its characteristics, in order to:
• Improve the match between soil/rootstock/grape variety
• Optimise the density of plantation
• Improve the direction in which the vine rows are planted
• Adapt vineyard management methods
 Optimal grape ripeness: setting harvesting dates with great precision (staggered
harvesting):
At FIGEAC, the combination of determining factors for harvesting is complex: 3 grape varieties +
complexity of soils + co-existence of young vines with others which are almost 100 years old. An
especially rigorous way of working has been necessary.
o Laboratory analysis + intra plot separation
o Berry tasting in the vineyard to assess the flavour profile of the grapes.
 Greater means for the personnel to enhance vine-growing results:
o Construction of a new environmentally-friendly agricultural building in 2011 (the
environmentally-friendly approach is central to our concerns).
o Strengthening of the teams for faster reaction and greater precision in the vineyard.
The work done has focused not only on guaranteeing the quality and typicity of the wine but
also on FIGEAC’s sustainability.
4
FROM VINE TO WINE
Cellarmaster Jean Albino oversees the wine-making process with precision and passion, exercising
perfect control over the FIGEAC style. Together with his team he adopts an individualised
approach which takes into account each grape variety and vineyard plot and succeeds in bringing
out the best of each vintage.
Consultant œnologists also make a precious contribution to this quest for excellence. FIGEAC’s
long-standing consultant œnologist, Gilles Pauquet, retired before the 2012 vintage, and so the
Manoncourt family decided to appoint Michel Rolland, who took part in the blending of the 2012.
He brought his special expertise to bear to reveal even better the qualities of this outstanding and
complex terroir.
The wine-making process combines traditional methods with the techniques brought by modern
equipment, always ensuring that the quality of the grapes, the musts, the wines and their
traceability are carefully respected.
Following the terroir analyses carried out using infrared aerial imagery and the geo-resistivity
survey, the harvesting of the grapes is staggered according to individual, specific intra-plot zones.
The vat cellar was adapted to be able to vinify separate batches coming from these intra-plot
zones, thanks to small-sized fermentation vats. The oak vat cellar, which was renovated in the
2000s, contains ten open-topped conical oak vats, especially adapted for the gentle extraction of
phenolic compounds using the famous “immersed cap” method. The stainless steel vat cellar is
made up of 12 vats of 160 to 15-hectolitre capacity.
The ageing is done in 100% new barrels for CHATEAU-FIGEAC for a period of 15 to 18 months. The
barrels are sourced from 8 different coopers and are specially designed for FIGEAC following a
specific brief. They are toasted with a medium char and are solely made up of French oak.
About 100,000 bottles of the CHATEAU-FIGEAC Grand Vin are produced annually.
5
A RARE ENVIRONMENT
FIGEAC, a large estate covering some 54 hectares (133 acres), is known as the lung of SaintEmilion. With a unique natural environment that includes 5 hectares of grounds, a meadow, a
small lake and woods, it is home to original biodiversity features that make up a wonderful natural
setting.
The Manoncourt family lives at the property, which is surrounded by great open spaces that give a
majestic feel to the place. It has an arboretum, a bamboo garden, a warren planted with English,
Holm, and Cork oak trees, and hundreds of China rose bushes that border the vine rows, making
the place both unique and stunningly attractive.
Madame Manoncourt takes particular care in watching over the beauty of the whole of the estate.
The FIGEAC property also impresses with the beauty of its architecture. The Renaissance right wing
of the château, the 18thcentury façade (featuring the name in gold underlined by an imposing
pediment evoking billows) and its pillars with a flame of the Court of Honour, beautifully linked by
a wooden grille, illustrate an architectural leaning favouring harmony and balance. In the 19th
century, the Renaissance right wing of the château was lengthened and completed to form an
angle by a large terrace facing south over the countryside.
6
AN HISTORIC PROPERTY
FIGEAC’s history is inextricably linked with that of Saint-Emilion and Bordeaux.
In the second century AD, the vast estate set around a Gallo-Roman villa belonged to the Figeacus
family, who gave it its name.
Later, FIGEAC was one of Saint-Emilion’s noble houses; and illustrious families of the region were
successive owners. Among them were the Lescours, the Decazes and finally the Carles, who
introduced vine-growing in its true sense at FIGEAC at the beginning of the 18th century. Elie de
Carles in particular was one of the pioneers of the vine-growing revolution, from which the
reputation of the wines of Saint-Emilion first grew. Elie de Carles sold the wines of FIGEAC to a
prestigious clientele (the Marshall of Broglie and the Count of Calonne, among others), mostly in
the north of France and throughout Europe.
It was in 1892, that the heart of the estate of CHATEAU-FIGEAC came into the present family.
Henri de Chèvremont, a Belgian ancestor of the Manoncourts, bought FIGEAC as a dowry of his
daughter Henriette. He entrusted the responsibility of the estate until 1902 to Albert Macquin, an
agricultural engineer, who was known for having saved the vineyards of the Libourne area after
the phylloxera epidemic by bringing American vine rootstocks into general use.
Thierry Manoncourt, who harvested his first crop at FIGEAC in 1943 before setting up there in
1947, gave the property its present shape.
THIERRY MANONCOURT THE MAN WHO CREATED THE FIGEAC STYLE
Thierry Manoncourt took over the reins of the
estate for the 1947 harvest and in 1954 lifted
FIGEAC to the rank of 1st Great Classified Growth.
He then set up permanently at the estate with his
wife Marie-France Duboÿs de Labarre.
Gradually, he created the FIGEAC style.
Having graduated at INA in Paris as an agricultural
engineer, he was at the time one of the very few
vine growers to adopt a rigorous and scientific
approach to their profession.
A PRECURSOR
Having immediately adopted a vine-growing method that cared for nature, he constantly
innovated. He developed a natural fertiliser from mulched vine twigs and then in 1945 invented
the concept of the Second Wine. He trialled new techniques such as temperature-control, gentle
extractions and ageing in 100% new oak barrels which were monitored by the University of
Bordeaux and later became the norm.
He was not just a groundbreaker in vine-growing and wine-making, but also in precision work and
the welcoming of visitors to the cellars. In 1971, he asked Jacques Lhuillier, one of the architects of
the Maison de la Radio, to double the surface area of the existing vat room and cellars.
7
This huge construction, built in cut stone, looked out through bay windows over the vineyard,
while new underground cellars were dug out of the gravel soil at a depth of over 6 metres. The
press of the time nicknamed him “the Pharaoh of Saint-Emilion”.
Thierry and Marie-France Manoncourt left their indelible stamp on FIGEAC, both of them warmly
welcoming visitors to the estate and passionately working for the quality and reputation of the
wines of FIGEAC, travelling worldwide to sing their wines’ praises.
Thierry Manoncourt devoted a part of his energies to assisting his fellow professionals in SaintEmilion and Bordeaux, encouraging them to take his lead in participating in numerous collective
scientific or promotional events, and in particular in opening up the American and Asian markets.
He died on August 27th 2010, leaving behind memories of a man of charisma and alertness who
dedicated his life to his family, Figeac and other people.
From 1987, the operational management of CHATEAU-FIGEAC was gradually passed on to
Eric d’Aramon, who became Managing Director from 2007 to 2012. His mission was to introduce
more modern and more structured management, while ensuring FIGEAC’s future success.
A NEW ERA
Madame Manoncourt and her daughters, supported by the expertise of Non-Executive Director
Jean-Valmy Nicolas and Managing Director Frédéric Faye, today seek to enhance FIGEAC’s future
and preserve the estate’s spirit and its values of knowledge-sharing, innovation, excellence and
welcoming of visitors, which have always been the hallmark of the management of this estate.
8
THE WINES OF THE MANONCOURT FAMILY
Alongside FIGEAC, the estate’s emblematic wine, a host of other wines are produced which reflect
the same savoir-faire and high standards of quality.
PETIT-FIGEAC
Château Petit-Figeac is a 1.6 hectare vineyard (3.95 acres),
which once formed part of the vast FIGEAC estate. It was
repurchased in 2002 by the Manoncourt family and then
reincorporated in 2006 into the overall CHATEAU-FIGEAC
estate.
Since 2006, PETIT-FIGEAC has been produced from a
selection of FIGEAC vines. Hand-harvested and vinified in
stainless steel and oak vats, it is aged on average for 15 to 18
months, 80% in second-fill barrels and 20% in new barrels.
The nose displays aromas of black fruit while the palate is
dense with supple, tight-knit tannins. The structure is
superb. It has an ageing potential of 8 to 15 years.
LA GRANGE NEUVE DE FIGEAC
Thierry Manoncourt was seen as a pioneer when in 1945 he
created the concept of the Second Wine and launched
LA GRANGE NEUVE DE FIGEAC.
This Second Wine is produced from the youngest FIGEAC
vines. It is vinified and aged for 15 to 18 months in barrel
and is given the same care and attention as the Grand Vin.
Its annual production is on average 54,000 bottles.
Very Cabernet, LA GRANGE NEUVE DE FIGEAC is an
attractive and charming wine. Black fruit aromas generally
come through on the nose, while the palate is dense and
tannic with a superb structure. It has an ageing potential of 8
to 15 years.
9
CHÂTEAU LA FLEUR POURRET
Château La Fleur Pourret, Saint-Emilion Grand Cru, covers
4.5 hectares (11 acres) and is located on the limestone
plateau 250 metres from the western entrance to the
medieval village site of Saint-Emilion.
The cellars and vineyard are managed by the same team as
at FIGEAC, and the wine is given the same care and
attention. The vineyard is made up of 54% Merlot, 40%
Cabernet Franc and 6% Cabernet Sauvignon.
Vinified in concrete and stainless steel vats, the wine is aged
15 to 18 months in barrels. The average annual production is
20,000 bottles.
Beautifully rounded with lovely balance, Château La Fleur
Pourret is an attractive, charming wine, typical of the SaintEmilion plateau. It has an ageing potential of 5 to 10 years.
CHÂTEAU DE MILLERY
In 1942, Château de Millery was purchased with Thierry
Manoncourt’s pay as a sub-lieutenant.
This 1 hectare estate (2.47 acres) is located in the commune
of Saint-Christophe des Bardes. The vineyard is planted on
superb clay-limestone terroir. The vineyard and the
vinification are managed by the FIGEAC team.
The vineyard is planted 50% with Merlot and 50% with
Cabernet Franc. Vinified in concrete and stainless steel vats,
the wine is aged for 15 months in barrels (90% of which are
second-fill barrels and 10% new). The average annual
production is 4,500 bottles.
Its distribution is limited on account of the small quantity
produced, Château de Millery is a delicate wine with a
pleasant aromatic complexity. It has an ageing potential of 5
to 12 years.
10
FIGEAC IN FIGURES
Origin of the FIGEAC name: 2nd century AD
Property of the Manoncourt family since 1892
Creation of the CHATEAU-FIGEAC label: 1907
1st Great Classified Growth in 1954
120th harvest by the family: 2013
Surface area: 54 hectares/133 acres - Vineyard: 40 hectares/99 acres
Hellfire gravel soil (Graves de L’Enfer): 7m deep
Maximum altitude of gravel outcrops: 38m
Average age of the vines: 40 years
Oldest vine stocks: 1921 Merlot
3 Grape Varieties: Cabernet Sauvignon, Cabernet Franc and Merlot
Average yield: 40 hectolitres per hectare
New barrels: 100%
Annual production of the Grand Vin: 100,000 bottles
100 year-old hedgerows with 5 complementary shrub essences: 3 km
China Rose bushes: 1,001
Contact:
Frédéric FAYE – Managing Director
Press contact:
Chateau-Figeac
33330 SAINT-EMILION
+33 5 57 24 72 26
[email protected]
11