• RP: 94

    Robert Parker Score

    94

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Pegau Cndp Cuvee Reservee 2006

Winemaker's Notes:

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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Domaine du Pegau:
The story behind the Domaine de Pegau begins in the late 17th century with our ancestors farming a few small fields of vines bordered with olive and cherry trees. The revenue from the cherries sold in the local provençal markets covered the costs of working the vineyards. The olives and their golden oil were for family consumption, whilst the grapes went into producing the already famous red wi... Read more
The story behind the Domaine de Pegau begins in the late 17th century with our ancestors farming a few small fields of vines bordered with olive and cherry trees. The revenue from the cherries sold in the local provençal markets covered the costs of working the vineyards. The olives and their golden oil were for family consumption, whilst the grapes went into producing the already famous red wine of Chateauneuf-du-Pape. The grape picking was family work which took place in an ambience of light-heartedness and fun but with a respect for quality and even then a vigerous selection of the best grapes. At the end of the row the horse waited patiently for the moment when he felt the wooden paniers gorged with grapes weighing down his cart. Once at the winery the grapes were liahtlv Dressed to break the skins - foulé, (the word means literally press by stepping on), the whole bunches were put in trie vats and then the wine-making took place over a period of 15 days. Times have changed, but this traditional style of wine-making is continued today at the Domaine de Pegau. Read less
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe

External Reviews for Pegau Cndp Cuvee Reservee

External Review
Source: Prestige Wine & Spirits
05/19/2011

Beautiful traditional Châteauneuf, 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 - a wine created for a great steak! Drink now through 2020.


External Review
Source: Prestige Wine & Spirits
05/19/2011

Super, with ripe plum and blackberry fruit supported by notes of briar, brick dust, tar and bacony smoke. Rich yet racy, with a powerful yet perfumy fruit- and dried herb-driven finish. Shows a lot now, but built for the long haul. Drink now through 2016.


External Review
Source: Prestige Wine & Spirits
05/19/2011

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: 2006-2020.


External Review
Source: Prestige Wine & Spirits
05/19/2011

A powerful, concentrated 1999 Châteauneuf du Pape was produced at Chateau Pegau. The dense ruby/purple-colored 1999 Châteauneuf du Pape Cuvée 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 estate's red wines, it was bottled with neither fining nor filtration.


External Review
Source: Prestige Wine & Spirits
05/19/2011

This is one of the benchmarks for traditionally-made Châteauneuf-du-Pape. Readers looking for uncompromising Châteauneuf-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 Pegau's wine emerges. The 2000 Cuvée Reservée 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 crème de cassis, kirsch liqueur, cedar, licorice and pepper. It smells like an open-air Provençal 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 Châteauneuf-du-Pape, it is accessible now, but should age easily for 15-20 years.


External Review
Source: Premium Wine & Spirits
01/10/2013

The 2006 Chateauneuf du Pape Cuvee Reservandeacute;e shares a similar meaty, gamy character intermixed with abundant notes of kirsch liqueur, ground pepper and Provencal herbs, sweeter tannins than the 2005, a voluptuous, full-bodied mouthfeel, and a long finish. The fruit seems sweeter and I would not be surprised if the 2006 has higher alcohol than the 2005 (although all top vintages here tend to be in the 14.8andndash;15.6 range). This big, rich, impressive effort will age effortlessly over the next 20andndash;25 years.


External Review
Source: Prestige Wine & Spirits
05/19/2011

The 2005 Chateauneuf du Pape Cuvee Reservée (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 4-5 years of cellaring, and should last for 20 years or more


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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."

Closure: Cork


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