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Spicy aromas of crème de cassis, toasted herbs, pepper and roasted meat on the nose. Big, rich and full-bodied on the...Read more...
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... Read more
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 c... Read more
The three lots of 2005 Chateauneuf du Pape Cuvee Reservee (again, no Cuvee da Capo was produced in this vintage) had not yet been blended. Tasting ... Read more
Food Pairings for Domaine Du Pégaü Red Rhone Blend Châteauneuf-du-pape Cuvée Da Capo
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 Da Capo
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.
The three lots of 2005 Chateauneuf du Pape Cuvee Reservee (again, no Cuvee da Capo was produced in this vintage) had not yet been blended. Tasting through all of them, they scored between 91 and 94, so I suspect this offering will be similar, qualitatively, to the 2006. But, it is a very different style of wine. It reveals a dark ruby/purple hue along with notes of tar, roasted meats, and Provencal herbs, which give it a certain savage/animal character. The wine is ruggedly constructed, concentrated, full-bodied, tannic, and firm in the finish. For comparison purposes, it comes closest to 1995. The 2005 will need time to come around, and the Ferauds were leaning toward bottling it in late 2007 or early 2008. Anticipated maturity: 2012ndash;2025.
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.
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.
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.
As for the Domaine du Pegau estate wines, the 2006 Chateauneuf du Pape Cuveacute;e Reserveacute;e was tasted from multiple foudres, and appears to be better than the 2005 and 2004. The 2006 exhibits gamy, meaty, new saddle leather, kirsch liqueur, black currant, pepper, lavender, and spice notes. The wine is full-bodied, rich, deep, and long. One foudre, which may become a Cuveacute;e Laurence, appears to be of the same quality as the Cuveacute;e Reserveacute;e, but the Laurence will be bottled much later than the Reserveacute;e, which was about to be bottled at the time of my visit in late August.
The 2001 Chateauneuf du Pape Cuvee Reservee is a prodigious effort. The dark plum/ruby/garnet color is followed by a spectacular smorgasbord of aromas, including roasted meats, lavender, ground pepper, and thick, sweet blackberry and brandy-macerated cherries. Full-bodied, dense, and chewy, it has high levels of tannin, a huge finish, and a monster upside. Although less voluptuous than the 2000, the 2001 looks to be potentially the longest-lived and finest Cuvee Reservee since the wonderful duo of 1989 and 1990, both of which are aging splendidly. Anticipated maturity: 2006ndash;2020.
Spicy aromas of crème de cassis, toasted herbs, pepper and roasted meat on the nose. Big, rich and full-bodied on the palate, with a long, lingering finish. Serve With: Excellent with strong cheeses and grilled/roasted meats.
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