HISTORY OF DOMAINE: The Pueyo Family has been at Belregard Figeac since the 19th Century. The estate has remained in the family and with it, the priceless intimate knowledge of the best parcels of each vineyard gained through seasons of observation. This is the kind of knowledge 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.

COMPOSITION OF DOMAINE: The vineyards are situated on the slopes near the picturesque village of Saint Emilion. 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, on moderate slopes. Compared to the Médoc, the soils are richer. Vines are more vigorous and require wider spacing, with an average 5000 ­ 6000 vines/ha compared to 9000 ­ 10000 vines/ha 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 30 years old. 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. The Pueyo brothers (2) 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.

METHOD OF VINIFICATION: Belregard Figeac follows traditional vinification techniques. 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. The "cuvaison" (fermentation + maceration) usually lasts between 15 and 20 days. Closely monitoring the temperature during fermentation helps avoid extracting the harsher, bitter tannins that can appear if the temperature gets too high. 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.

Tasting Notes
Saint Emilion Grand Cru 1999 - This vintage is composed of 60% Merlot, 35% Cabernet Franc, and 5% Cabernet Sauvignon. A vibrant ruby/garnet color is 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.