Domaine du Pegau Chateauneuf-du-Pape Cuvee Reservee 2006
-
Robert
Parker -
Wine
Spectator -
Wine
Enthusiast
Product Details
Your Rating
Somm Note
Winemaker Notes
Prior to Laurence joining her father in the business in 1987, Paul sold much of the wine to négociants. Paul himself learned the trade from his mother, a self-taught vigneron of local repute, who bottled wines under the family's previous label, Domaine Féraud et fils.
Comprised of mostly old vine Grenache (80%), the Féraud's Châteauneuf-du-Pape includes all 13 of the regionally allowed grape varieties.
Professional Ratings
-
Robert Parker's Wine Advocate
As for the Domaine du Pegau estate wines, the 2006 Chateauneuf du Pape Cuvee Reservee 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 Cuvee Laurence, appears to be of the same quality as the Cuvee Reservee, but the Laurence will be bottled much later than the Reservee, which was about to be bottled at the time of my visit in late August.
92-94 -
Wine Spectator
Ripe and very packed, delivering fig, macerated currant, bittersweet cocoa, roasted chestnut and tar notes. The long finish flows nicely, with lots of buried garrigue and incense hints carried by fresh acidity. Drink now through 2027
-
Wine Enthusiast
The 2006 Pégau is built along almost Burgundian lines: It’s not a rich, beefy blockbuster, but instead offers very framboise-like aromas and red-fruited flavors that are at once crisp, spicy and silky. Drink it over the next 7–10 years.
Other Vintages
2020-
Robert
Parker -
James
Suckling - Vinous
- Decanter
-
Jeb
Dunnuck
-
Robert
Parker -
James
Suckling - Vinous
-
Jeb
Dunnuck -
Wine
Spectator
-
Wine
Enthusiast - Decanter
-
Robert
Parker - Vinous
-
Wine &
Spirits -
Jeb
Dunnuck
-
Wine
Spectator -
Jeb
Dunnuck -
Robert
Parker
-
Jeb
Dunnuck -
Wine
Enthusiast -
Wine
Spectator -
Robert
Parker
-
Robert
Parker -
Jeb
Dunnuck -
Wine
Spectator
-
Wine
Spectator -
James
Suckling -
Jeb
Dunnuck -
Robert
Parker -
Wine &
Spirits
-
Robert
Parker -
Wine
Spectator -
Wine &
Spirits
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator
-
Jeb
Dunnuck -
Robert
Parker -
Wine
Spectator -
Wine
Enthusiast
-
Wine
Spectator -
Robert
Parker
-
Wine
Spectator -
Robert
Parker
-
Jeb
Dunnuck -
Wine
Spectator -
Robert
Parker
-
Wine
Spectator -
Robert
Parker -
Jeb
Dunnuck
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker
-
Jeb
Dunnuck -
Wine
Spectator -
Robert
Parker
-
Wine
Spectator -
Robert
Parker
-
Robert
Parker
-
Robert
Parker
Ancestors of father and daughter team Paul and Laurence Féraud farmed olives, cherries and grapes in Chateauneuf-du-Pape dating back to the 17th century. The methods established centuries ago carry on in the current vintages, creating robust, concentrated, traditional red and white wines. For many years the winery was known as Domaine Feraud fils and they made traditional Chateauneuf-du-Pape.
In 1987 Domaine du Pegau was formed as we know it today, when Laurence Feraud returned from her winemaking studies and she teamed up with her father Paul to create the winery. Complementing each other they have conserved the authenticity and quality of their Chateauneuf-du-Pape whilst bringing it to the attention of wine lovers around the world.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Châteauneuf-du-Pape is the leading sub-appellation of the southern Rhône River Valley. Large pebbles resembling river rocks, called "galets" in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.
According to law, eighteen grape varieties are allowed in Châteauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsault, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.
Only about 6-7% of wine from Châteauneuf-du-Pape is white wine. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.
The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.