Under the visionary leadership of Thierry Manoncourt, Figeac embarked on a pioneering journey in the late 1940s. Thierry not only revitalized the cellars and wine-making facilities but also introduced revolutionary techniques. In 1971, Figeac became the first major estate on the Right Bank to use temperature-controlled, stainless steel vats in the fermentation process. This innovation marked a significant departure from traditional methods. Thierry also had the foresight to create a second wine, setting a trend that would be widely adopted in the industry.

Today, Figeac’s vineyard encompasses around 41 hectares, flourishing on sand and gravel soils. The unique blend consists of two-thirds Cabernet Sauvignon and Cabernet Franc, with one-third Merlot, distinguishing Figeac from the Right Bank’s typical plantings. This high proportion of Cabernet endows the wine with distinctive finesse, offering a more elegant and approachable profile in its youth. The wine's bouquet is ethereal, with notes of peony, infused fruit, and graphite that reflect the lightness of the soil. The Cabernet blend also contributes to a robust structure, delivering a long, taut, and vibrant finish with pure mineral notes, all enveloped in lush, satin tannins.

With guidance from renowned wine consultant Michel Rolland, who also advises Chateau Clinet, and Jean Valmy Nicolas of Chateau La Conseillante, Figeac achieved a historic milestone in 2022. The estate was elevated to the prestigious Premier Grand Cru Classe A status in the Saint Emilion Classification, cementing its position as one of the finest chateaux in the region.