<p class="wysiwyg-text-align-center"><b>Cellar Favorite: 1949 Figeac</b></p><div><p>BY ANTONIO GALLONI | JUNE 1, 2026&nbsp;</p></div><div><p>The 1949 Figeac is one of those wines I wish all Vinous
readers had a chance to taste at least once in their lives. Deeply colored in
the glass, the 1949 possesses off-the-charts textural richness and unreal
viscosity that belie its age by at least several decades. Dark-toned fruit,
grilled herbs, gravel, incense, pipe tobacco and spice cake envelop the palate
with effortless grace. The 1949 possesses breathtaking glycerin intensity that
only grows over time, suggesting it has plenty of life ahead.</p><p><img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1780331803957-Wine+Glass+Edit+2.png"></p><p>The year is remembered for severe drought conditions
that produced small berries with very little juice. The 1949 was made with the
limited means that were available during this era, meaning fermentation in wood
uprights with no temperature control, and aging in neutral French oak, as
buying new barrels was out of the question. The blend was Merlot, Cabernet
Sauvignon and Cabernet Franc, with a touch of Malbec that was planted at the
time. In this third vintage, Thierry Manoncourt turned out a wine that remains a
legend as it approaches its eightieth birthday. What else can I ask of a wine?
Nothing. I will add that a second bottle showed more evolution, which is to be
expected for older wines. But this bottle, it was absolutely stunning.
Unforgettable. <b>100</b>/Drink 2026-2049.<br></p></div><div><p><i>© 2026, Vinous. No portion of this article may be copied, shared or redistributed without prior consent from Vinous. Doing so is not only a violation of our copyright but also threatens the survival of independent wine criticism.</i></p></div>

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