Chateau Belregard Figeac

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Country of Origin: France
Location: Saint Emilion
People: Christophe Pueyo, Owner & Winemaker
Viticulture: Certified Organic

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Chateau Belregard Figeac 2022 'Tellus Vinea' Bordeaux AOC Login — In Stock
Chateau Belregard Figeac 2018 Saint-Emilion, Grand Cru Login — In Stock

The Pueyo family has owned Belregard Figeac since 1853. The estate has remained in the family, and this continuous ownership is accompanied by the priceless and intimate knowledge of the best parcels of each vineyard gained through seasons of observation. This is the kind of understanding that no amount of time at university can replace. It shows through in the wine, a true example of the character of their particular corner of Saint-Emilion. Christophe Pueyo, the family's 5th generation took control of the domaine from his father and uncle in 2010.

The vineyards are situated on the slopes near the picturesque village of Saint-Emilion but in the section that borders Libourne and Pomerol. Saint-Emilion is a large appellation, with noticeable variation in soil types; over 17 different combinations of soil and subsoils are classified here, which results in wines that can be very different from one another. At Belregard Figeac, the soil is a deep sand positioned on moderate slopes. Compared to the Médoc, the soils are richer. Vines are more vigorous and require wider spacing, with an average 5,000 to 6,000 vines per hectare as compared to 9,000 to 10,000 vines per hectare that is common in the Médoc.

Merlot dominates at Belregard Figeac, comprising 68% of the vineyards. Cabernet Franc (25%) and Cabernet Sauvignon (7%) make up the rest. The majority of the holdings are situated on the plain of Figeac, certainly one of the most renowned of the various terroirs of Saint-Emilion. Christophe Pueyo has converted the vineyards to organic viticulture, certified by ECOCERT, with some biodyanmic principles. In the cellar, no chemical products are utilized to express all of the quintessential elements of the terroir. Natural yeasts found on the grapes start fermentation. The wines are not filtered. Sulfites are kept low (typically under 30 mg/l).