Domaine Figeat's 'L'Héritage' Pouilly-Fumé is a stunning example of the famous French Sauvignon Blanc. Pale lemon in colour, the nose is full of tantalizing citrus and white peach aromas, with a subtle gunflint finish. On the palate, bright citrus and stone fruit notes are well balanced by precise acidity. Enjoy as an aperitif, or serve with seafood, chicken or a cheese board.

Critic Review

Decanter Magazine: 92Pts
Drinking Window: 2023 - 2026

"This Pouilly-sur-Loire domaine has been in the Figeat family for generations, and the 2020 vintage was the first to see Anne-Sophie Figeat in charge of winemaking after giving up her career as a chemist to work with father André. This is a rich and complex Pouilly-Fumé, spicy and concentrated with a depth of stone fruit and citrus flavours, refreshing acidity and lovely balance."
Amy Wislocki

About the Producer

The old Roman road running between the vines immediately behind the Figeat winery in Pouilly-sur-Loire gives an indication of the village’s long winemaking history. For many generations, the Figeat domaine was handed down from father to son until, a few years ago, André Figeat’s daughter, Anne-Sophie, left her successful career as a chemist to join her father in the winery. 2020 was her first vintage in charge of vinification.

Vineyard and Winery

The grapes are sourced from the estate's sixteen hectares of vineyards. The vineyards are split between the flint-based soils of Pouilly and the steeper, limestone slopes that run down to the river by Les Loges. This combination of soils lends the wine its distinctive fresh, gunflint character. The vines have an average age of 25-30 years old and produce lower yields of intensely concentrated fruit. The estate uses environmentally friendly methods in the vineyards, such as cover crops and crop thinning, to control vigour and produce fully ripe, healthy grapes.

The grapes were destemmed and pressed with a pneumatic press on arrival at the winery. The must underwent temperature-controlled fermentation in stainless steel vats to preserve the freshness and bright aromatics. The wine was then aged for six months on fine lees in stainless steel to add complexity and freshness to the finished wine.