Domaine du Pegau Chateauneuf-du-Pape Cuvee Reservee 2008
Domaine du Pegau was created in 1987, when Laurence Féraud, after her wine studies, joined her father Paul Féraud at the estate. Pégau is an old Provençal word for a wine jug found in the excavations of the 14th century Popes Palace in Avignon. Paul always talks about Laurence as "le chef," but he is an experienced winemaker himself. The property has belonged to the family for several generations. Together, father and daughter have made Pegau into one of the best wines of Châteauneuf-du-Pape. They have 18.5 ha. planted with red varieties and 1 ha. with white grapes. Their 11 parcels are spread around the appellation and each gives a different wine which, after the blending, results in a very distinct wine… a true, classic Châteauneuf-du-Pape. Only organic methods are used in the vineyards.
80% Grenache, 15% Syrah, 4% Mourvèdre, 1% other varieties. 100% hand picked. Whole cluster. Grapes are sorted, pressed and fermented for 10 to 15 days. Pump overs twice daily (am & pm) for aeration. Aged 18 months in old (up to 70 years!) oak foudres. Bottled in Nov 2010 without filtration.
Critical AcclaimAll Vintages
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.
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, Chateauneuf-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 Chateauneuf-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 Chateauneuf-du-Pape is white. 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.