2005 Pegau Chateauneuf Du Pape Cuvee Reservee
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95 ST
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. 95 points
By Josh Raynolds Stephen Tanzer's International Wine Cellar, Jan/Feb 08 --International Wine Cellar
94 WS
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. –JM
June 15, 2008 --Wine Spectator
92 WA
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. The 2005 needs at least another 4-5 years of cellaring, and should last for 20 years or more.
by Robert Parker, Issue #191, October 2010 --The Wine Advocate
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| Description | ||
| Winery Notes: Grape varieties: 80% Grenache 6% Syrah 4% Mourvèdre 10% other grapes varieties permitted in the Châteauneuf du Pape AOC. Soils : Mostly covered by stones, mixed clays, chalk and sand. Winemaking : The bunches of grapes are carefully hand-picked and there is a strict selection of grapes from the picking basket, tractor and tank. No de-stemming takes place and the blend of 13 grape varieties are gently crushed before fermentation takes place for ten days in a cement vat. No yeasts are added and there is no temperature control in this natural process. An absolute minimum amount of tartric acid and sulphites are added. After pressing, the wine is aged for 2 years in selected large old oak barrels. Tasting: Colour : Dark red with a purple body. Nose : Black ripe fruits like morello cherries and raspberries, juniper berries, black pepper and garrigue. After several years ageing, the aromas will be characterised by plums, dried stone fruits, leather, fur, and sandalwood. Mouth: Round, rich and powerful with soft tannins. With time, it will involve into a more complex and spicy wine. Storage : Drink the year following bottling or age from 5 to 20 years. Food pairings : Red grilled meat, lamb shoulder with thyme and dishes of tapas and curry. Serving temperature : 16°C and let it breathe. |
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