Chateau le Grave Figeac, St Emilion Grand Cru, 2020

£48.70

Certified‑organic Saint‑Émilion Grand Cru from the Figeac plateau, a Merlot/Cabernet Franc blend raised in concrete and barrels. The 2020 shows supple red fruit, floral lift and cedar‑spice with balanced freshness.

red berries
violet
cedar
subtle spice

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At a glance

Producer: Château La Grave Figeac
Region: Bordeaux
Appellation: Saint-Émilion Grand Cru
Grape: Merlot Cabernet Franc
Vintage: 2020
Country: France
Wine type: Red
Alcohol: 13.5%
Size: 75.0cl
Farming: Organic — certified

Taste profile

Body: Medium
Acidity: Medium
Tannin: Medium
Sweetness: Dry

What to eat with it

roast pork with thyme
grilled ribeye steak
roast lamb
venison loin

How to serve it

Serve: Cool room temperature (16–18°C)

Why Cave selected it

Well-sited Grand Cru next to Cheval Blanc and Figeac, farmed organically since 2012, offering a classic Merlot/Cabernet Franc profile with poise and freshness in the strong 2020 vintage.

About the wine

Aged for 12 months (on average) in concrete vats (1/3) and 228L barrels (1/3 new and 1/3 one wine) with one or two racking for the wines kept in barrels. No batonnage, light filtration if needed. Exactly what you want from St Emilion. plummy, smooth, delectable.

About Château La Grave Figeac

Château La Grave Figeac is a 6.5ha St-Emilion Grand Cru Domaine located on the Figeac plateau in the north west of the appellation, right on the border with Pomerol. Surrounded on all sides by Cheval Blanc, Figeac and La Conseillante, the vineyards are extraordinarily well placed. In order to extract as much potential of the spectacular terroir he is lucky to work with, Laurent decided to go a step further and switch to organic farming in the mid-2000s, obtaining certification for the 2012 vintage. The vines are about 45yo on average - this includes 1 ha of cabernet franc over 100yo - and yields are kept very low for the appellation (about 35hh on average) for a true expression of the Figeac terroir. His approach in the cellar is gentle and carefully measured, sulphur is only added after the malos, he carries out a sensitive élevage (part-ageing in cement), and the wines are aged in bottle until they start to open up.

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