1982 Figeac, St-Emilion

SKU #950361 94 points James Suckling

 This is a wine that has been maligned over the years by a number of critics but I could never understand why. Perhaps there is a some bottle inconsistency? I drank a bottle last week in Shanghai at Fook Lam Moon restaurant with some friends and my girlfriend and it was wonderful, with dark chocolate, mushrooms and black truffle character that turned to dried fruits such as light prunes. It's full-bodied with amazing decadent fruit and a dense palate. Soft textured, long and delicious. So rich and gorgeous. Drink or hold. It was excellent with the roasted chicken done in a Peking duck style.  (6/2016)

93 points Wine Spectator

 A big and velvety red. Dark garnet color, with a black center and an amber edge. Cherry, dark chocolate and earth. Full-bodied and very velvety, with tobacco, chocolate and berry flavors. Good tannin structure. (JS)  (11/1998)

92 points Stephen Tanzer's International Wine Cellar

 Medium red with an amber edge. Highly nuanced nose combines red- and blackcurrant, mocha, dried herbs, olive, truffle and underbrush. Very dense and sweet, but with terrific penetration and verve thanks to firm, harmonious acidity. Finishes with broad, ripe tannins and superb length. This bottle came across as young and still evolving. Drink now through 2020. 92+ Points  (7/2002)

90 points Robert Parker's Wine Advocate

 Tasted at the Château Figeac vertical at the property. The 1982 Figeac appears to have dipped in form over the last few years and certainly here, compared directly against the 1989 and 1990, it does not quite offer the same fruit intensity or joie-de-vivre. It feels more diffuse on the nose, perhaps more herbaceous, a facet that I cannot remember on older bottles of 1982 that I tasted. The palate is medium-bodied, atypically austere for a 1982, but with impressive length. It is like a Saint Emilion that has forgotten how to have fun in some ways. It is better than the bottle encountered in 2013...(NM)  (8/2015)

Decanter

 Chocolatey, concentrated bouquet. Powerful and quite balanced palate showing elegance of terroir. Pretty classic.  (12/1997)

Jancis Robinson

 Dark ruby. So complex, layered, rich and spicy. More complete than the 1989 and 1990 vintages in this tasting. Fresh finish. No dried fruit on the finish. Very complete and fine. Zest and ripeness. Approachable but not yet fully evolved. A very good bottle (compared with the same wine tasted at Taillevent restaurant in Paris recently). 19.5/20 Points  (6/2015)

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Varietal:

Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the M├ędoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.
Country:

France

- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.
Sub-Region:

Bordeaux

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Specific Appellation:

Saint Emilion