Winemaker Notes
Spicy aromas of ripe red fruit, cassis, toasted herbs, pepper and roasted meat on the nose. Big, rich and full-bodied on the palate, with a long, lingering finish.
Blend: 80% Grenache, 6% Syrah, 4% Mourvèdre, 10% other authorized varietals (Counoise, Cinsault, Vaccarèse, etc)
Professional Ratings
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Jeb Dunnuck
Tasted from multiple foudre, the 2023 Châteauneuf Du Pape Cuvée Réservée is a big, rich, opulent wine with exotic red and black fruits, as well as garrigue, saddle leather, and spice. It's medium to full-bodied, round, supple, and sexy. It shows the riper side to the vintage and might have a kiss of the 2003 in its overall style, yet perhaps with a touch more freshness.
Barrel Sample: 94-96 -
Vinous
The 2023 Châteauneuf-du-Pape Cuvée Réservée launches with vivid violet, rosewater and ripe red fruits, with a sprinkle of white pepper and leafy gradations. Less structured and concentrated than the more serious 2022, the 2023 is full-bodied, no doubt, but also outstandingly light on its feet. A long and refined finish confirms its potential.
Barrel Sample: 92-94 -
Robert Parker's Wine Advocate
The 2023 Châteauneuf-du-Pape Cuvée Réservée has turned out beautifully, opening with aromas of dark berries, rose petals, mulberries and spices. Medium- to full-bodied, round and sappy, it is deep and muscular, framed by velvety tannins and concluding with a long, spicy finish. Less dense and robust than in previous years, this blend of 80% Grenache Noir, 6% Syrah, 4% Mourvèdre and 10% permitted varieties should gain further depth and harmony with time in the cellar.
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.