| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Figeac 2000 |
| Item No.：FBSEm003 |
| Grape Varieties：Merlot,Cabernet Franc,Cabernet Sauvignon |
| Classification：Saint-Emilion Premier Grand Cru Classe B |
| Appellation：Saint Emilion |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hour |
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Decanter：1 hour |
| Scores： |
Robert Parker：93
Wine Spectator：89
Decanter： |
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| Tasting Note： |
Wine Advocate # 146 (4/2003) Rating: 93 points Drink: 2004 – 2018
Figeac has become a more consistent wine over the last few years. A profound effort, the surprisingly full-bodied 2000 Figeac has an opaque purple color accompanied by a terrific bouquet of camphor, graphite, black currants, licorice, and smoked herbs. With well-balanced, powerful tannin, concentration, and pinpoint precision, finesse, and purity, this expressive as well as textured effort will drink well between 2004-2018. When Figeac hits on all cylinders, one can understand why some tasters believe it is as complex as Cheval Blanc. This is undeniably the estate's finest effort since 1996. -Robert Parker
Wine spectator:89
Interesting, decadent character. Some might call it old-fashioned. Intense aromas of dried herbs and chocolate. Cooked plum. Full-bodied, with velvety tannins and a medium finish. Slightly herbal character. Not quite as good as from barrel. Best after 2010. –JS
Decanter Rating：
Intense colour, ripe, almost overripe with a hint of leafy blackcurrant, oak evident, more weight than usual at this stage, medium acidity and firm tannic finish. Ready 2010-2015. (tasted en primeur) |
| Food Match： |
Western food: Perfect with beef,lamb or veal,games (such as pheasant),poultry(like turkey).Food with heavy soup.Others like tandoori dishes,bean,stewed meat.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
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