Wines Saint-Émilion Grand Cru Château La Tour Figeac - 2016

Château La Tour Figeac 2016 is an exceptional red produced in the renowned appellation of Saint-Émilion Grand Cru, Bordeaux. This Grand Cru Classé estate is ideally situated on the prestigious gravel and sand-clay soils bordering Pomerol, which impart both elegance and depth to its wines. The 2016 vintage brings together a classic blend predominantly of Merlot, supported by Cabernet Franc. Vinification is handled with gentle extraction and careful maturation in oak barrels (approximately up to 50% new), allowing the wine to express both the power of the vintage and the finesse of its terroir. In the glass, it reveals a deep garnet hue. Aromatically, it combines ripe black fruits, plum, black cherry, and a hint of violet, with underlying notes of cedar, graphite, and delicate spice from the oak integration. The palate is medium to full-bodied, supple in tannin yet structured, with remarkable freshness and savoury minerality, leading to a lingering, elegant finish.

Saint-Émilion’s vineyards, nestled on Bordeaux’s right bank, have a long and illustrious history dating back to Roman times. The region is shaped by a continental climate tempered by the Dordogne River and is renowned for its diversity of soils: gravel, deep limestone, and clay are all present, lending nuanced complexity to the wines. Saint-Émilion Grand Cru appellation is especially celebrated for producing powerful, yet refined reds whose character is defined by the richness of Merlot and the aromatic lift of Cabernet Franc.

For food pairings, this style of wine shines alongside classic French dishes such as roasted duck breast with a black cherry sauce, beef tournedos with truffle mash, or a slow-cooked lamb shoulder with rosemary. For a regional touch, try it with entrecôte à la Bordelaise, or aged Comté and Saint-Nectaire cheeses. Its deep fruit and supple structure also complement wild mushroom risotto or grilled venison.

For optimal enjoyment, serve Château La Tour Figeac 2016 at a temperature of 16-18°C. Decanting for an hour prior to serving will further showcase its aromatic complexity and fine tannins. This wine is drinking beautifully now but will also reward further cellaring over the next decade.