Figeac in Australia
This week we host two leading women in French Wine, Chateau Figeac owner Hortense Manoncourt and Australian born Bordeaux negociant Emma Thienpont. While events with 10xTractor’s Chef Adam Sanderson in Main Ridge, and award winning wine restaurant Bentley in Sydney have now SOLD OUT, those lucky enough to secure a seat will be offered wines deep into the Figeac and Grand Chais cellar.
If you would like to receive this long list after the event, please let us know and we can add you to the list. It should be said, that with our rare wine sourcing backgrounds and contacts in Europe, this is one wine collector’s list you’ll want to be on in the future.
So, for the majority who can’t attend Figeac in Australia, here’s a way you can still join in the festivities at home – three great wines, each of single variety, but whom make up the Figeac blend of Cabernet Franc, Merlot and Cabernet Sauvignon in equal proportions - with each adding their own personality to the wine. Mix them up in a glass - cuvée maison - the only thing missing is over a thousand years of history but don’t let that stop you from making one for your drinking comrades….
Merlot? Coonawarra? Here’s the thing, Merlot thrives in a cool climate and when done well, Merlot can have just as much structure as Cabernet, just a plumper mouthfeel. This is why we think this one of the best examples of the variety that we’ve seen (at any price point, making this even more impressive) in Australia. Robust, mulberry, blackberry and dried herbs kind of merlot and showing structure from vines planted in 1987, so modern clones. Sheer drinkabilty, especially if the steak is done right.
In Saint Emilion, Cabernet Franc plays second fiddle to Merlot where its adds freshness and lift, while at Figeac (throw in Cheval Blanc too) it plays are more dominating role. And in the Loire, it’s King. Chateau Coulaine dates back to 1300 and is organically farmed. This is Loire Cabernet Franc at it’s purest, from the old school label, wild yeast ferment, concrete tanks and large old oak - there’s nothing to mask the hallmark raspberry perfume and thirst quenching freshness that Chinon is so well known for. Very fresh, very moreish.
Yes there might be a bit of bias here, but there’s great elegance too. A simply delightful example of Yarra Valley Cabernet for a not so very premium Yarra Valley price. It builds, even more so is you slosh it in a decanter, or jug. It’s mid weight at most but it refreshes as it flows; there’s fine tannins, purifying acidity, and elegant fruit - all playing their part to add momentum and poise. Deliciously easy to enjoy now and will reward with a bit time in the cellar.
your match your drinking conditions
- GRAND CRU EVENTS -
Saturday Tastings at Red Hill Wine Collective (12-4pm)