June 19
Summer has firmly settled in Provence: this week, temperatures have climbed to 36°C, and the first signs of surface drought are appearing, with cracked soils starting to show. Yet, deeper down, water reserves remain excellent. Thanks to an exceptionally rainy spring, the soils have been thoroughly replenished, ensuring a strong start to the vines’ vegetative growth.
2025 is already shaping up to be a highly unusual vintage in terms of rainfall. As a reminder, the average annual rainfall in the region over the past 30 years is about 650 mm. Since the last harvest, we’ve already recorded over 500 mm, and we’re only halfway through the year. This trend toward wetter springs, observed since 2018, is gradually reshaping the water profile of the Mediterranean vineyard landscape.
Despite strong temperature fluctuations and repeated rain events, flowering took place under excellent conditions. Some early-ripening Grenache parcels are already entering fruit set.
Harvest is expected to begin around August 20.
Vineyard care and work
The rye cover crop, sown in autumn, has been rolled to create a natural mulch. This plant cover serves several purposes: it helps retain soil moisture, stimulates microbial life, and provides long-term organic enrichment. Rich in lignin and cellulose, it contributes slow-releasing carbon, beneficial to soil structure over time.
The trellising has just been completed : raising and securing the shoots vertically with trellis wires, keeping the canopy organized and making vineyard work more manageable.
A meticulous topping is underway across the vineyard. This height trimming, which removes the shoot tips, helps control vegetative growth, improves canopy aeration (essential to prevent fungal diseases), and facilitates tractor movement between rows for more efficient vineyard operations.
Green harvesting is also planned soon on young Cinsault and some particularly vigorous Mourvèdre plots. This operation involves thinning out grape clusters early to reduce yields and improve fruit concentration.
In the cellar Figure #4
Continuing the estate’s focus on precision, the cellar team is finalizing Figure #4, the latest release in Figuière’s experimental series.
Each year, Figuière surprises with a limited-edition cuvée under the Figure label, exploring a specific grape, terroir, or winemaking technique.
This year’s edition is a white wine, the estate’s first ever to be fermented exclusively with indigenous yeasts, naturally present on the grapes and in the cellar environment. The goal: to allow the terroir to speak fully, free from external inputs.
To initiate fermentation, the first hand-harvested, golden, ripe grapes were picked a week before the official harvest. These were used to create a pied de cuve (a natural yeast starter) to begin a slow, spontaneous fermentation that reveals the wine’s full aromatic complexity.
The wine blends three parcels: Rolle and Ugni Blanc grown on the deep schist soils of La Londe, bringing structure and tension, and Clairette on the quartz-rich clays of La Cheylanne (near La Londe), which adds roundness and depth. The wine was aged in 500L barrels, on lees with bâtonnage for 3 months, followed by 8 months of refinement for a rich, velvety texture.
Figure #4 will be released in September. A limited and distinctive cuvée we look forward to sharing with you.
New rosé : Cuvée 11
As rosé season is in full swing, Figuière is innovating with a brand-new cuvée featuring reduced alcohol content, designed to deliver immediate pleasure, freshness, and finesse, while preserving the signature style of Provence rosés.
This unique rosé results from blending a partially dealcoholized must (via gentle reverse osmosis on 80% of the volume) with a must selected for its aromatic richness. The result is a crisp, vibrant, and beautifully balanced wine, with just 11% alcohol by volume.
Cuvée 11 is now available.
