Chateau Belregard Figeac

Belregard-Figeac-logo Les Freres Pueyo - Belregard Figeac Belregard-Figeac-2006
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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. Jacques and Jean-Paul Pueyo, brothers, are the current generation in charge of all affairs at Belregard Figeac. They have recently been joined by Jacques’ son, Christophe. For our part, we have worked with the Pueyo family since the 1996 vintage having been introduced to this delightful and dedicated family from Libourne by Danielle Meunier, proprietor of our other Saint Emilion producer, Chateau Haut Segottes.

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, resulting 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 5000 to 6000 vines per hectare as compared to 9000 to 10000 vines per hectare that is common in the Médoc. Merlot predominates at Belregard Figeac, comprising 68% of the vineyards. Cabernet Franc (25%) and Cabernet Sauvignon (7%) make up the rest. The vines are an average 35 years old (as of 2011). The majority of the holdings are situated on the plain of Figeac, certainly one of the most renowned of the various terroirs of St. Emilion, located on the border of Libourne and Pomerol. The Pueyo brothers use traditional vineyard management methods with limited use of chemicals. A team of workers goes through the vineyard in the summer to pull leaves for better aeration and exposure of the grapes. This time consuming task ensures better ripening and helps in disease prevention. The harvest is, of course, done manually.

This estate produces two wines that we handle as exclusive importer for the USA. The classic Saint Emilion Grand Cru “Belregard Figeac” and a simple Bordeaux appellation “Tellus Vinea”. [Please see Chateau La Fleur Garderose]

Tellus-Vinea-2008 Tellus Vinea Bordeaux Rouge: The grapes for this wine are harvested (by hand) from vineyards that border the Lalande de Pomerol appellation. The grapes undergo a three-day cold maceration; the alcoholic fermentation then proceeds for eight to ten days. The wine is racked several times during its elevage in stainless steel and cement tanks before being bottled after an egg-white fining. The grape composition is predominantly Merlot with a touch of Cabernet Franc in the blend that provides additional structure to the wine. Approximately 8000 bottles are exported under our care for the US market annually. Organic.
Belregard-Figeac-2006 Chateau Belregard Figeac Saint Emilion Grand Cru: The Pueyos follow traditional vinification techniques. After a 3 day cold maceration, fermentation takes place in both cement tanks and stainless steel tanks. Either way, temperatures are closely monitored so the fermentation proceeds at a controlled pace with maximum temperatures reaching 28 degrees Celsius. The “cuvaison” (fermentation + maceration) usually lasts between 15 and 20 days. Closely monitoring the temperature during fermentation helps avoid extracting the harsher, more bitter tannins that can appear if the temperature gets too high. Half of the wine is aged in barrels for 18 months following fermentation. Only 25% new barrels and 25% one-year-old barrels are used each year, to avoid overwhelming the fruit. The second part of the cuvée is aged in cement tanks. The two parts of the wine are ultimately blended, then fined with egg whites before bottling. The composition of this most prestigious of the wines of this cellar is generally on the order of 60% Merlot, 35% Cabernet Franc and 5% Cabernet Sauvignon. This wine is marked by a vibrant ruby/garnet color married to a richly spicy nose with hints of tobacco and coffee in the background; the flavors are dominated by red currant, cassis, and raspberry; the texture is silky and the wine is smooth and generous on the palate; the subtle tannins have grip but are graceful making this wine particularly welcoming over the near term. Approximately 2400 bottles are shipped by us annually for the US market. Organic.
Download Chateau-Belregard-Figeac
Domaine NameVignobles Pueyo
Family/Owners NameChristophe et Jean-Paul Pueyo
How many years has the family owned the domaine?from the 19th century
How many generations?5 generations
How many hectares of vines are leased?Saint-Emilion: 1.5 ha
Bordeaux: 3 ha
How many hectares of vines are owned? Saint-Emilion: 5.6 ha
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?organic
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).

PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY:
Do you do field work and harvest manually? By machine? By horse?
Do you practice green harvest? Leaf thinning?
How do you fertilize?
Organic cultivation, no tillage, natural covering plants and green fertilizers, no green harvest, no leaf thinning, only with exception.
Manual harvests
Organic fertilizer if necessary in the fall.
Do you typically sell or buy any grapes? Please specify.No
Do you sell off any of your wine en vrac/allo sfuso?No
WINE 1: Belregard-Figeac
GENERAL INFORMATION
AppellationSaint-Emilion Grand Cru
Cepage/UvaggioMerlot, cabernet-franc, cabernet-sauvignon
%ABVAlc 13% by vol
# of bottles producedBetween 15,000 and 20,000 bottles
Grams of Residual Sugar2 g/l
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyardsWeak
Soil Types(s)Gravel
Average vine age (per vineyard)45 years
Approximate harvest date(s)September 20th
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and size Stainless steel and concrete
Duration of cuvaison1 month
Select or indigenous yeast?Indigenous
Please share notes about winemaking process for this wine.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization.
No input, little or no SO2 in vinification, cold maceration for 8 days, slow alcoholic fermentation, little pumping-over,
malo-lactic fermentation in the tank
Elevage: vessel type(s) and size(s)50% concrete tank, 50% wooden ageing (barriques 500l and vertical large barrel)
Duration of elevage18 months
Duration of bottle ageing before release to US market3 / 4 years
Do you practice fining and filtration? If yes, please describeNo
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?SO2 at the bottling or during the ageing
30 mg
WINE 2: Tellus Vinéa
GENERAL INFORMATION
AppellationBordeaux
Cepage/UvaggioMerlot, cabernet-franc, cabernet-sauvignon
%ABVAlc 13% by vol
# of bottles produced8000 bottles
Grams of Residual Sugar2 g/l
VINEYARD AND GROWING INFORMATION
Exposures and slope of vineyardsWeak
Soil Types(s)Clay-limestone
Average vine age (per vineyard)45 years
Average Vine Density (vines/HA)5000 vines/ha
Approximate harvest date(s)October
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed100% destemmed
Fermentation: vessel type and size Stainless-steel, concrete
Duration of cuvaison1 month
Select or indigenous yeast?Indigenous
Please share notes about winemaking process for this wine.
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization
No input, little or no SO2 in vinification, cold maceration for 8 days, slow alcoholic fermentation, little pumping-over,
malo-lactic fermentation in the tank
Elevage: vessel type(s) and size(s)Concrete tank
Duration of elevage12 months
Duration of bottle ageing before release to US market1 year
Do you practice fining and filtration? If yes, please describeNo
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?SO2 at the bottling or during the ageing
30 mg
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