Domaine du Pégaü Red Rhone Blend Châteauneuf-du-Pape Cuvée Réservée 2005
95 points Josh Raynolds (International Wine Cellar): Deep ruby. Seductive dark berry and kirsch aromas are complicated by musky garrigue, black olive and dark chocolate. Dense blackberry and bitter cherry flavors stain the palate and develop a licorice character with air. Tightens up on the long, chewy finish, which is dominated by tangy red berry fruit. This hugely concentrated wine deftly combines liveliness and power. (Jan/Feb 2008)
I served 6 bottles of this over Christmas 2010. It was drinking very well. My friends loved it. I just wish I could find more. The barnyard was not overpowering. Beautifully balanced and elegant wine.
I forgot to rate it.
Big nose with blackberries, truffles, lavender and some barneyard. Very juicy, rich taste, ripe dark berries and prunes along with liqourice. Some mouthdrying tannins in the finish tells me this wine is to young.
External Reviews for Domaine du Pégaü Red Rhone Blend Châteauneuf-du-Pape Cuvée Réservée
The 2003 Chateauneuf du Pape Cuvee Reserveacute;e stands out as one of the all-time great wines made by Laurence Feraud and her father, Paul. I remember first tasting it from a large tank as it was still fermenting and it was already impressive! It is a full-bodied, powerful wine that must tip the scales at close to 15.5% natural alcohol. I donrsquo;t think this big, chewy, voluptuously textured wine will ever close down. Dark plum/garnet with the classic Provencal display of garrigue, lavender, pepper, kirsch and Asian plum sauce, this full-throttle wine has splendid concentration, silky tannins, and a very voluptuous texture. It should continue to drink well for another 25 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. Therersquo;s a flash of truffle on the finish. Drink now through 2022.
Saturated red. Impressively complex scents of red and dark berries, cherry, leather and garrigue, with smoky minerals and dried flowers adding interest. Juicy raspberry and blackcurrant flavors pack serious punch and are seriously concentrated but therersquo;s a real elegance to this wine. Licorice and candied flowers echo on the long, sappy finish. This looks to be as good as the superb 2005 today.
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: 2012andndash;2025.
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 mdash; 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 3ndash;4 years of bottle age after its release, and should last 20ndash;25 years based on the fact that their older vintages (i.e., 1979, 1981, 1983, and 1985) are all still in terrific condition.
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.
The 2005 Chateauneuf du Pape Cuvee Reservandeacute;e (normally a blend of approximately 80% Grenache and the rest Syrah and Mourvedre) exhibits a deep ruby/plum/garnet hue along with lots of grilled meat juices, roasted Provencal herbs, tar, blackberries and black currants. The wine is medium to full-bodied, still firm and tannic. It is those tannins that make the 2005 somewhat reminiscent of a tight, more austere-styled vintage such as 1995. The 2005 needs at least another 4andndash;5 years of cellaring, and should last for 20 years or more