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Josh Raynolds (International Wine Cellar): "Pale yellow. Spicy melon and citrus pith aromas are brightened by stony m...Read more...
A powerful, concentrated 1999 Chacirc;teauneuf du Pape was produced at Chateau Pegau. The dense ruby/purple-colored 1999 Chacirc;teauneuf du Pape C... Read more
This is one of the benchmarks for traditionally-made Chacirc;teauneuf-du-Pape. Readers looking for uncompromising Chacirc;teauneuf-du-Pape that can... Read more
A dark, lightly chewy style, with roasted mesquite and dark licorice notes leading the way for a powerful core of black Mission fig, blackberry pre... Read more
Food Pairings for Châteauneuf-du-pape Dom Pegau Cuvee Reserve
External Reviews for Châteauneuf-du-pape Dom Pegau Cuvee Reserve
A powerful, concentrated 1999 Chacirc;teauneuf du Pape was produced at Chateau Pegau. The dense ruby/purple-colored 1999 Chacirc;teauneuf du Pape Cuveacute;e Reservee boasts a powerful bouquet of pepper, garrigue, black fruits, and earth. Full-bodied and expansive, with sweet tannin giving it a more open-knit, accessible style than most young vintages of Pegau, this is a wine to drink while waiting for the 1998 and 1995 to become fully mature. Like all of this estatersquo;s red wines, it was bottled with neither fining nor filtration.
This is one of the benchmarks for traditionally-made Chacirc;teauneuf-du-Pape. Readers looking for uncompromising Chacirc;teauneuf-du-Pape that can age for two decades need look no further than Pegau. Their primary vineyard plots are well-placed lieux-dits called Montpertuis, Rayas and La Crau, the latter being the parcel from which the bulk of Pegaursquo;s wine emerges. The 2000 Cuveacute;e Reserveacute;e may be one of the few 2000s that is better than its 1998 counterpart. A deep ruby/purple color is accompanied by sweet aromas of cregrave;me de cassis, kirsch liqueur, cedar, licorice and pepper. It smells like an open-air Provenccedil;al market. Sweet, fat, opulent and voluptuous, with fabulous fruit concentration, sweet tannin, and a long 45+ second finish, this powerful, deep, seamless 2000 is impeccably well-balanced. A tour de force in traditional Chacirc;teauneuf-du-Pape, it is accessible now, but should age easily for 15ndash;20 years.
A dark, lightly chewy style, with roasted mesquite and dark licorice notes leading the way for a powerful core of black Mission fig, blackberry preserve, Turkish coffee and bittersweet cocoa notes. There's a flash of truffle on the finish. Drink now through 2022.
Beautiful traditional Chacirc;teauneuf, all built around mineral, smoke, leather and plum aromas. Good balance in this medium- to full-bodied red thanks to the clean, fresh fruit. The tannins are ripe but clamp down on the finish mdash; a wine created for a great steak! Drink now through 2020.
Wonderfully fragrant and impressively ripe. What Chacirc;teauneuf is all about mdash; plenty of wet earth, mineral, plum, sweet tannins and sweet fruit. A cascade of pleasure, full-bodied and long on the sparkling finish. Drink now through 2015.
One of the finest efforts of the vintage is the 2004 Chateauneuf du Pape Cuveacute;e Reserveacute;e. There is no Cuvee da Capo in 2004, and as my commentary will make clear, they decided not to produce one in 2005. The 2004 Chateauneuf du Pape Cuveacute;e Reserveacute;e has a dark plum/garnet/purple color and a big, sweet nose of kirsch liqueur, lavender, roasted herbs, and beef juices intermixed with some licorice and spice. It is full-bodied, rich, deep, spicy, and dense with some tannins in the finish. The wine is not as accessible as many 2004s, and I would opt for cellaring it for 3ndash;4 years and drinking it over the following 15ndash;20. Itrsquo;s a gorgeous effort for the vintage.
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.
Josh Raynolds (International Wine Cellar): "Pale yellow. Spicy melon and citrus pith aromas are brightened by stony minerality and white flowers. Vibrant and sharply focused, with racy lemon and white peach flavors and excellent mineral bite on the back. This wine, a blend of 60% grenache blanc, 20% clairette and 10% each of bourboulenc and roussanne, never goes through malolactic fermentation. 91 points."
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