The character and balance of a great Saint-Émilion Grand Cru Classé
Sensory Features:The team at La Tour Figeac were thrilled by the quality of their 2022, which is their second vintage organically certified. The blend 60% Merlot and 40% Cabernet Franc, although the estate is replanting so that there will be 50% of each variety. The deep clay in certain parcels saved the vines from the drought. The wine has a dark glossy purple colour, good intensity, beautiful aromas of violets, peonies and spring blossom. There is a good buzz here: lively, sweet and fresh, with a good vein of acidity. There is medium weight, so not as rich as some wines but everything is in its place. Tannins are lively and well-integrated as is the alcohol. Very pretty and poised and living up to its good location, surrounded by Cheval Blanc and Figeac on the border with Pomerol.
Grape Varieties: 60% Merlot & 40% Cabernet Franc.
Estate: A Saint-Émilion Grand Cru Classé, Château La Tour Figeac was founded in 1879, when it was separated from Château Figeac, to which it was attached. The estate has been run by the Otto Maximilian Rettenmaier family since 1994.
Vineyard: Château La Tour Figeac 2022 is a Saint-Émilion wine from a vineyard in an exceptional location on the edge of the Pomerol appellation. The 14.6 hectares of vineyards are located between Château Cheval Blanc and Château Figeac. The vines are on average 37 years old and are planted on a very fine gravelly-sandy terroir resting on deep clay. Since 1997, the vineyards of Château La Tour Figeac have been run in an environmentally-friendly manner, using organic and biodynamic practices. Herbal teas and natural preparations are used to care for the plant and the ecosystem as a whole. The estate has gone even further in its respect for the environment and the vineyard, planting cereals between the rows of vines to strengthen the soil and limit erosion.
Vintage: Early April saw a brief period of frost, the consequences of which were only negligible. The summer period was particularly hot and dry, but the Merlot and Cabernet Franc vines were able to reach optimum ripeness thanks to a number of rainy spells that restored the vineyard.
Winemaking & Ageing: Harvesting took place from 12 to 23 September. After de-stemming, the whole grapes were transferred, without crushing, to small vats. Vinification in wooden tuns and temperature-controlled stainless steel vats. Punching down of the cap ensured gentle extraction and preserved the elegance of the tannins. After a 4-week vatting period, the wines were run off in batches and then placed in barrels for 15 months' ageing, followed by pumping over into vats for blending.
