Chateau Petit Figeac 2018
75cl
/
14.5% Vol
A Premier Grand Cru Classé, Château-Figeac embodies the excellence of Saint-Emillion's fine wines throughout the world. This vintage accurately reflects the identity of each of the three grape varieties that make up its blend. The freshness and elegance of the Cabernet Franc grapes (30%) blends harmoniously with the finesse and smoothness of the Cabernet Sauvignon (33%) and the roundness of the Merlot grapes (37%).
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Chateau Petit Figeac 2018
€99.00
Ex Tax: €80.49
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Expressive and complex, the nose gives off intense fruity (black and red berries) and floral fragrances.
Colour
Dark, intense purple colour.
Tasting Notes from the Producer
Flavour
Vibrant, the palate opens up to a powerful attack that gives way to a deliciously enfolding texture. Full of freshness, the mid-palate preserves a pleasant liveliness, highlighting the finesse of the tannins and the wine’s mineral elements. A fantastic vintage by Château-Figeac that resonates with the velvety character of the 2015 vintage and the finesse of 2016.
Fact Sheet
Fluid
75cl
Grape Variety
Cabernet Franc grapes (30%), Cabernet Sauvignon (33%) and, Merlot grapes (37%).
Alcohol %
14.5%
Country
France
Region/AOC
Bordeaux
Vintage
2018
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
