2006 Pegau Chateauneuf Du Pape Cuvee Reservee
Saturated red. Impressively complex scents of red and dark berries, cherry, leather and garrigue, with smoky minerals and dried flowers adding interest. Juicy raspberry and blackcurrant flavors pack serious punch and are seriously concentrated but there's a real elegance to this wine. Licorice and candied flowers echo on the long, sappy finish. This looks to be as good as the superb 2005 today. 94 points
By Josh Raynolds
Stephen Tanzer's International Wine Cellar, Jan/Feb 09
--International Wine Cellar
Ripe and very packed, with 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.—J.M.
April 15, 2009
The 2006 Chateauneuf du Pape Cuvee Reservee shares a similar meaty, gamy character intermixed with abundant notes of kirsch liqueur, ground pepper and Provencal herbs, sweeter tannins than the 2005, a voluptuous, full-bodied mouthfeel, and a long finish. The fruit seems sweeter and I would not be surprised if the 2006 has higher alcohol than the 2005 (although all top vintages here tend to be in the 14.8-15.6 range). This big, rich, impressive effort will age effortlessly over the next 20-25 years.
by Robert Parker, Issue #191, October 2010
--The Wine Advocate
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. J.C. (12/15/2009) — 91
Showing better than a previous bottle, the 2006 Domaine du Pégaü Châteauneuf-du-Pape Cuvée Réservée has put on weight and exhibits beautiful garrigue, bramble, meat and dark fruit, medium to full body and a rich, full texture. Balanced and clean, this should drink beautifully over the next 15 years.
by Jeb Dunnuck, August 2009
--Jeb Dunnuck's The Rhone Report
10% other grapes varieties permitted in the Châteauneuf du Pape AOC.
Mostly covered by stones, mixed clays, chalk and sand.
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.
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.
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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