Les Hauts-Conseillants? The dream of a tenacious man, who was often unreasonable, and certainly crazy about wine. Conceiving and building projects, Leopold Figeac did that all of his life. Which is why he felt able to follow through a project that had entranced him for years: to put his signature to restoring a forgotten piece of fine terroir. Here we are at the beginning of the 1970s, in Lalande de Pomerol, in full crisis but the moment chosen to begin a quality revolution.
Preparing, draining, planting, everything was done from scratch on this beautifully gravelly terroir, shot through with sandy-clay, recognized by critics for its success from the very first vintage. It takes part of its name from Pomerol, reflecting its tannins and the century of experience of the Figeac-Bourotte family in this neighbouring appellation. All the rest comes from its own delicate, seductive personality.
Almost 40 years have proved that this initial folly was in fact entirely reasonable: the family continues to prove day after day that this vineyard – which has now reached full maturity – produces superlative wines each year. The aromas are heady and exuberant, touched by natural silkiness, that meet with depth and complexity. The love story continues with a wine that is both feminine and developing.
'Fat and fleshy!’ Robert Parker
'One of the silkiest tanins of Lalande de Pomerol’ Bettane & Desseauve
‘Always good wines’ Guide Hachette
‘Full and ripe!’ Wine Spectator
‘Lots of character: a great wine’ Neal Martin, The Wine Journal
- Cabernet Franc
Geology 6 ha sandy-clayey at the surface, with gravelly subsoil (Chevrol plateau in Néac), and 4 ha on a gravelly outcrop that contains 10% clay (in Lalande)
Harvest handpicking in crates and mechanical with sorting process embarked on the machine followed by a sorting machine by densimetry
Vinification plot by plot, manual pumping over, maceration for around one month, pneumatic press.
Aging 15 months in fine-grained French oak barrels (1/3 new, 1/3 one wine, 1/3 two wines). 1-2 rackings per year.
Residual sugar 0.9