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2005 Pegau - Chateauneuf du Pape (Cuvee Reservee)

FRANCE / RHONE / CHATEAUNEUF-DU-PAPE
  • 92 WA
  • 94 WS
  • 95 IWC
  • Variety
    Rhone Blend
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SKU: 47232-2005-750-3A
  • International Wine Cellar | Rating: 95

    ($85-$95) 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.
    Author: Josh Raynolds
    Issue: January/February 2008
  • Wine Spectator | Rating: 94

    Shows gutsy blackberry and fig fruit up front, with notes of pepper, licorice, Turkish coffee and garrigue. The superlong finish lets roasted herb and beef notes check in, while gaining even more depth as this airs. Not quite as much range as 2003 and 2004, but has the intense grip of the vintage and should cruise in the cellar for two decades. Best from 2009 through 2028. 6,000 cases made.
    Drink Dates: 2009-2028
    Author: James Molesworth
  • Wine Advocate | Rating: 92

    The 2005 Chateauneuf du Pape Cuvee Reservee (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.
    Drink Dates: 2014-2034
    Author: Robert Parker
  • Anonymous | Rating: 93

    Author: Calderon Hector
  • Self | Rating: 88

    Author: VinoDeparture
  • Self | Rating: 90

    Author: fabioota
  • Self | Rating: 94

    Author: mike1054
  • Self | Rating: 94

    Author: Patrick
  • Self | Rating: 92

    Black fruit, meat juice. It begins to show itself, after an hour. It needs time.
    Drink Dates: 2016-2030
    Author: Kyungju
  • Self | Rating: 92

    love renewed with bordeaux blood
    Author: Jeane Malfeasance
  • Self | Rating: 93

    Lush mouthfeel. Lingering and building berry flavors splashed across a touch acidic and tannic backdrop. Tasty but needs a bit more time. Classic Pegau nose.
    Drink Dates: 2014-2022
    Author: DartAdam
  • Self | Rating: 4.5

    Smokey and meaty, and already throwing down a lot of sediment. Delicious now, but can age for longer.
    Drink Dates: 2010-2020
    Author: Rick H.
Domaine du Pegau is an old name in Chateauneuf du Pape. The Feraud family is able to trace their roots all the way back to the middle of the 17th century in the Southern Rhone Valley. That is when the ancestors of the Feraud family first planted grape vines next to their olive trees and other assorted fruit trees in Chateauneuf du Pape.

Domaine du Pegau owns 21 hectares of vines in Chateauneuf du Pape. 19.5 hectares are used for red wine grapes. 1.5 hectares of vines are reserved for growing white wine grapes. Due to the small size of the parcels used for the white wine grapes at Domaine Pegau, those grapes are farmed using 100% biodynamic farming techniques. The red wine grapes are not farmed biodynamically. The vineyards for Domaine du Pegau are located in different areas of Chateauneuf du Pape in a total 11 different parcels. The best and oldest vines of Domaine du Pegau are located on the plateau of La Crau.

Domaine du Pegau uses only natural yeasts. The grapes are whole cluster fermented in traditional, cement vats. The wine is aged on average for an average of 24 months in old foudres. At Pegau, they use a wide range different old wood foudres. On average, close to 6,500 cases of wine are produced at Domaine du Pegau each year.

While the Northern Rhône is known mostly for single-varietal wines from Syrah or Viognier, the Southern Rhône is known for complex blends. Châteauneuf-du-Pape, for example, allows up to 13 different varieties in a blend leaving winemakers ample room to experiment. This variation makes it almost impossible to describe a typical Rhône blend. Regardless of style, the common goal of these winemakers is to manage high tannin and alcohol levels in order to produce a balanced wine.

The most widely planted variety, Grenache, dominates most Rhône blends and adds concentrated spiced red fruit flavors with cinnamon, raspberry, and tobacco characteristics. Syrah and Mourvèdre add color and tannin, with Syrah contributing aromas of blueberry, pepper, and bacon while Mourvèdre adds dense black fruit flavors and gamey and meaty aromas. Cinsault provides red fruit flavor. For the best expression of this complex blend turn to Châteauneuf-du-Pape, and classic producers like Château de Beaucastel, Clos des Papes, or Domaine du Pegau.

Many New-World wine regions, particularly in California and Australia, have adopted this winemaking method. The best examples come from San Luis Obispo producers Saxum, Sine Qua Non, and Alban.

The complexity and spice-forward flavor profile of Rhône blends pair best with herb-roasted turkey, pork chops, a range of cheeses, or spiced vegetables. 

Collector Data For This Wine

  • 2227 bottles owned
  • 340 collectors
  • Average collector rating: 92
    (Out of 340 collectors)