|Vintners Cru||USD 74.99 $74.99 750ml|
Domaine du Pégaü Red Rhone Blend Châteauneuf-du-Pape Cuvée Réservée 2007
Bottle open about an hour, and double-decanted. I think this needed more air time or better, more bottle age - wine is balanced but not quite fully integrated and a bit tannic/acidic (but not off-putting). Nose of dark fruit with tart notes, sharper garrigue, hint of milk chocolate, and rustic floral perfume. In the mouth somewhat smokey, sour, red, ripe neither sweet nor sour fruit (cherry, blackberry, perhaps plum) with drying tannin at the front of the tongue and mouth. Finishes with a bit of heat and fading fruit. Dry. Body medium, acid medium plus, tannin medium plus.
External Reviews for Domaine du Pégaü Red Rhone Blend Châteauneuf-du-Pape Cuvée Réservée
The 2007 Chateauneuf du Pape Cuvee Reservee (of which I was lucky to find a magnum on a Paris bistro's wine list a week after my tasting at the estate) is a brilliant effort that ranks alongside the colossal 2003 Cuvee Reservee. A blend of approximat... Robert Parker's Wine Advocate. A Proprietary Blend wine from Rhone in France. 2007 Domaine du Pegau Chateauneuf du Pape Cuvee Reservee 750ml
The 2007 Chateauneuf du Pape Cuvee Reservee, still aging in foudres, was tasted from different lots. The most promising wine made here since the 2003, it is a full-bodied effort revealing dense, concentrated fruit, and high tannins that still need to be resolved. It will require some bottle age to round into drinking shape. The color is a dense plum/purple, and the wine shows considerable licorice, lavender, roasted herb, and meat juice characteristics, as well as a texture of beef blood - no doubt attributable to the old vines from which it is made. The fruit dominates, and the wine is intense, rich, and full-bodied. It will undoubtedly need 3-4 years of bottle age after its release, and should last 20-25 years based on the fact that their older vintages (i.e., 1979, 1981, 1983, and 1985) are all still in terrific condition. Wine Advocate , #185 Oct 2009, Robert Parker
Inky ruby. Pungent, exotically perfumed aromas of dark berry compote, Asian spices and garrigue, with bright minerality adding vivacity. Powerful and deeply concentrated but also shockingly fresh and lithe, offering sweet red and dark berry flavors and notes of candied flowers and licorice. The finish is smooth, sappy and extremely persistent, with echoing floral and herb notes.
Ruby-red color. Ripe, pungent aromas of smoky red berries and plum tinged with rose, lavender and black olive. Sweet and fat in the mouth, with creamy red berry flavors and a strong note of plum liqueur. Finishes very sweet and long, with supple tannins and a lingering impression of dried flowers.
For the fourth time, the Chateauneuf du Pape Cuvee da Capo has been produced, and for the fourth time, it has received a perfect score although I might back off the 2000’s perfect score based on the fact that it seems to be more of an upper-ninety point wine than pure perfection these days. The 2007 may come closest in style to the 1998, the debut vintage, although the tannins are sweeter and the wine is perhaps fatter and richer in the mouth. The alcohols in these cuvees can be very high, ranging from 16.1% in 2003, 15.8% in 2000, 16.3% in 1998, to 15.5% (the lowest ever) in 2007. An inky/purple color is followed by aromas of smoked meats, Peking duck, licorice, lavender, aged beef, grilled steak blood, black currants, plums, sauteed cepes and soy. Enormously concentrated, broad, expansive and massive but not over the top, this is a tour de force in winemaking that is impossible to imagine unless one has a bottle to work through over the course of 4 to 5 hours. Although they advertise using all 13 authorized varietals, this wine is over 90% Grenache, largely from the famed La Crau section of Chateauneuf du Pape. They do have other vineyards from which they pull some of the fruit that goes into the Cuvee da Capo, including St.-Jean, Esquilons and occasionally Monpertuis. The 2007 seems to be broader, fatter, more unctuously textured and more flattering to drink at this stage than the 1998 was. In that sense, the evolutionary development may resemble their 2003s. The 2007 was bottled in February, 2010, and my anticipated drinking dates are 2014–2030+.
The 2000 Chateauneuf du Pape Cuveacute;e da Capo is a monument to old vine Grenache as well as traditionally made Chateauneuf du Pape. Boasting a natural alcohol of 16%, this wine, which was bottled in spring, 2003 because its fermentation was extremely slow, has virtually everything you could ever want in a profound Chateauneuf du Pape. The color is inky/ruby/purple to the rim. The extraordinary nose reveals aromas of kirsch liqueur, new saddle leather, animal fur, Provencal herbs, spice box, licorice, and a salty sea breeze character. On the palate, the wine is enormous, with an unctuosity, thickness, and purity that must be tasted to be believed. Over 95% of this offering is old vine Grenache, and the rest a field blend of ancient vines. Representing the essence of Chateauneuf du Pape, it possesses so much concentration that it is easy to pose the questionhellip; ldquo;wherersquo;s the tannin?rdquo; Analytically, it has very high levels of tannin, but the tannin is barely noticeable given the winersquo;s exaggerated wealth of richness and power. This is a modern day legend in the making, and despite its precociousness and ease in smelling and consuming, it will not hit its prime for another decade. It should last for 25ndash;30 years, and take its place among some of the greatest Chateauneuf du Papes ever made. Anticipated maturity: 2010ndash;2030+
A candidate for ldquo;wine of the vintagerdquo; is the 2004 Chateauneuf du Pape Cuveacute;e Reserveacute;e. Pegau did not produce a Cuveacute;e da Capo in 2004, and the Cuveacute;e Reserveacute;e has undoubtedly benefited from the inclusion of that stunning lot of wine. A late harvest lasted through the first week of October. Yields were 32 hectoliters per hectare, resulting in an opaque purple-colored effort revealing classic Provencal characteristics of melted licorice, roasted herbes de Provence, sweet blackberry and cherry fruit, and hints of gamy/animal notes and smoke. Meaty, full-bodied, stunningly concentrated and pure, and in need of 4ndash;5 years of cellaring, it promises to be one of the longest-lived wines of the vintage, lasting for a minimum of two decades.
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