Domaine du Pegau

Cuvée Réservé Châteauneuf-du-Pape Red Rhone Blend

9.21919 ratings
9.2468 pro ratings
Châteauneuf-du-Pape, Southern Rhône, Rhône, France
Red Rhone Blend
Top Notes For
Paco Suro

Consistently yummy. I would call this a balanced wine vs hot years which tend to be jammy and over the top.

Consistently yummy. I would call this a balanced wine vs hot years which tend to be jammy and over the top.

Nov 4th, 2020
LM Segal

Sublime. Iron fist, velvet glove and all that. Beyond doubt that this cuvée rocks when Capo not made. Decant briefly and sip away slowly.

Sublime. Iron fist, velvet glove and all that. Beyond doubt that this cuvée rocks when Capo not made. Decant briefly and sip away slowly.

Jun 28th, 2020
Matt Lasater

Classic Pegau style, a nod to tradition with WC ferm but some pushing from an extraction standpoint. Deep, dark, savory and operating on a lower wavelength. Not an aromatic expression of CNdP, but wholesome and shows its character in its riches on the palate. Muddled red and black fruits, from berry/plum to fig/prune, leather, tar, roasted espresso, garrigue, hot stones and iron, rich in brett but working well the wine. This was a night 2 wine, it needs some obviously time to let its layers unfold. 2016s have a certain edge and lift to them for me, this almost aligned more with the ‘15 vintage given its tenacity and strength

Classic Pegau style, a nod to tradition with WC ferm but some pushing from an extraction standpoint. Deep, dark, savory and operating on a lower wavelength. Not an aromatic expression of CNdP, but wholesome and shows its character in its riches on the palate. Muddled red and black fruits, from berry/plum to fig/prune, leather, tar, roasted espresso, garrigue, hot stones and iron, rich in brett but working well the wine. This was a night 2 wine, it needs some obviously time to let its layers unfold. 2016s have a certain edge and lift to them for me, this almost aligned more with the ‘15 vintage given its tenacity and strength

Jun 27th, 2020
Conrad Green

Dark and saucy. Deep plum with a leather/ tobacco nose. Some spice and black pepper. Quite hot on the palate. Intense with a hint of violet.

Dark and saucy. Deep plum with a leather/ tobacco nose. Some spice and black pepper. Quite hot on the palate. Intense with a hint of violet.

Jun 4th, 2020
Mike Saviage

Reddish tawny, almost opaque. Herbal nose. Notes of plums, blueberries, Herbs de Provence, white pepper, some kirsch and wet forest floor. Nice texture in the mouth. Still a little pucker but tannins nicely resolved. Good finish.

Reddish tawny, almost opaque. Herbal nose. Notes of plums, blueberries, Herbs de Provence, white pepper, some kirsch and wet forest floor. Nice texture in the mouth. Still a little pucker but tannins nicely resolved. Good finish.

Mar 19th, 2020
Ronnie Sanders

Owner/Importer Vine Street Imports

9.1

Bretty as fuck

Bretty as fuck

Feb 14th, 2020
Jay Kline

Recent reviews by some on CT had me curious about how these were evolving so I had to check in myself and personally assess, you know, for science. Popped and poured; consumed over three days. The first day was OTT with red fruit and spices...but mostly the fruit. The spices, really sort of a one-note black pepper bomb, pricking the tongue, perhaps giving a glimpse of something more interesting if patience was exercised. Super clean with no signs of brett. I was almost taken aback because this was coming across rather ham fisted and definitely an outlier for Pegaü. I say almost. Two days later, I revisited the remaining half of the bottle and that’s when things really started to show off. Chewy red and black fruits were still very much in abundance but they were now more delineated and showing somewhat grainy tannins which seems much more pronounced now than they were on the first night. Think the texture of eating a mouthful of brambles. The spices that were teasing on the first night were stepping up to play a more pronounced role taking on more of a black licorice character with some lovely garrigue. Sound structure...though perhaps not as impressive as the 2016 Cuvée Réservée. Long, lip smacking finish though...and really delivering the goods! Based off this experience, I would imagine the best is yet to come for the 2015 Pegaü. If you’re drinking on the pop and pour, prepare for disappointment. These could use some time. I look forward to revisiting in 2025 and beyond.

Recent reviews by some on CT had me curious about how these were evolving so I had to check in myself and personally assess, you know, for science. Popped and poured; consumed over three days. The first day was OTT with red fruit and spices...but mostly the fruit. The spices, really sort of a one-note black pepper bomb, pricking the tongue, perhaps giving a glimpse of something more interesting if patience was exercised. Super clean with no signs of brett. I was almost taken aback because this was coming across rather ham fisted and definitely an outlier for Pegaü. I say almost. Two days later, I revisited the remaining half of the bottle and that’s when things really started to show off. Chewy red and black fruits were still very much in abundance but they were now more delineated and showing somewhat grainy tannins which seems much more pronounced now than they were on the first night. Think the texture of eating a mouthful of brambles. The spices that were teasing on the first night were stepping up to play a more pronounced role taking on more of a black licorice character with some lovely garrigue. Sound structure...though perhaps not as impressive as the 2016 Cuvée Réservée. Long, lip smacking finish though...and really delivering the goods! Based off this experience, I would imagine the best is yet to come for the 2015 Pegaü. If you’re drinking on the pop and pour, prepare for disappointment. These could use some time. I look forward to revisiting in 2025 and beyond.

Feb 8th, 2020
LM Segal

Shroomtacular.

Shroomtacular.

Jun 28th, 2019
jesus g

Hospitality Schramsberg Vineyards

9.8

!!!

!!!

May 25th, 2019
Lee Pitofsky

*didn’t take notes

*didn’t take notes

Mar 12th, 2019