The 2010 Figeac has a deep hue. The nose is quite introverted at first, with dark berry fruit, incense, touches of fig and mulberry. The palate is beautifully balanced with a fine bead of acidity, gorgeous pure fruit, mulberry and dark plum, gentle considering the vintage. This 2010 has softened in the last couple of years, gaining depth towards the finish. Very persistent - this is just beginning to show what it is capable of. Tasted at the vertical in Berlin.
98 points, Neal Martin, Vinous (Dec 2021)
Intense aromas of wet earth, leaves, sweet berries and cinnamon follow through to a full body, velvety and dense tannins and a long and flavorful finish. Opulent style. Just opening now, but this shows lots of stuffing, even if it does tighten down on the palate. Integrated and fine. Drink or hold.
98 points, James Suckling (Feb 2017)
More weight through the palate than the 2009, with reserved but muscular and chalky tannins, this is concentrated, majoring on black fruits, earning its reputation as a Left Bank-styled St Emilion. Beautiful curls of gunsmoke and violet flowers emerge as it opens, with fennel, black truffle and crayon. Give it a little longer in the bottle. Harvest September 27 to October 18, yield 33hl/h 100% new oak for ageing.
98 points, Jane Anson (Oct 2024)
Deep garnet colored, the 2010 Figeac bursts from the glass with gregarious scents of baked blueberries, black cherry compote and chocolate box with hints of camphor, pencil lead and iron ore. Medium to full-bodied, the palate has beautifully ripe, velvety tannins and bold freshness supporting the generous fruit, finishing long and layered.
97 points, Wine Advocate (Mar 2020)
A blend of 35% Cabernet Franc, 35% Cabernet Sauvignon, and 30% Merlot, the 2010 Figeac is deep garnet colored with a touch of brick. It needs a bit of coaxing to reveal notes of baked black cherries, cassis, and redcurrant jelly, with fragrant wafts of clove oil, Chinese five spice, unsmoked cigars, and dried lavender. Medium to full-bodied, rich, and plush in the mouth, it has layer upon layer of savory-sweet flavors and just enough freshness, leading to a long and fragrant finish on this gorgeous wine.
97 points, Lisa Perrotti-Brown, Wine Independent (May 2022)
Many 2010 St-Emilion are over the top, with high alcohols, but not Figeac. The nose is starting to evolve, with lush blackcurrant and mint aromas, and hints of bacon and liquorice. Sleek and concentrated, the wine still shows admirable freshness. It's assertive and peppery, has power and spice, and its long, majestic finish is sustained by its fine-grained tannins.
97 points, Stephen Brook, Decanter (May 2023)
Based on a normal mix of close to equal parts Cabernet Sauvignon, Merlot, and Cabernet Franc, the 2010 is still youthful yet certainly offers pleasure today. Deep ruby/plum-hued with a classic Figeac nose of red and black currants, tobacco leaf, chocolate, and truffle, and it certainly seems more Médoc than Saint-Emilion. Beautifully balanced on the palate, it's medium to full-bodied, and has silky tannins, a terrific mix of both richness and freshness, and an overriding sense of elegance. It's a gorgeous Figeac just coming into its own, with another two decades of prime drinking ahead of it.
96 points, Jeb Dunnuck (Nov 2021)
This is very tight, showing a prominent roasted apple wood and bittersweet cocoa frame more today, though the core of dense currant paste, blackberry pâte de fruit and plum sauce waits in reserve. Gorgeous singed spice, anise and toasted fig bread notes flitter through the finish, though this needs some time in the cellar to resolve itself fully. A very distinctive, structured expression of St.-Emilion. Best from 2016 through 2035. 7,500 cases made.
96 points, James Molesworth, Wine Spectator (Mar 2013)
This Cabernet Sauvignon-dominated wine always stands out as a powerhouse of impressive tannins. In 2010, it is complex with a dense structure, tight mineral texture and dense wood. Underneath, the ripe black fruits bring the promise for the long-term future. Give this wine at least 10 years.
96 points, Roger Voss, Wine Enthusiast (May 2013)
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