Pegau Ch-du-Pape 2004

Domaine du Pegau, Cuvee Reservee, AOC Chateauneuf-du-Pape, Vaucluse, PACA, France, 2004

This wine: a grenache dominated blend with ~20% syrah, and 5% from mourvedre, counoise and others, long natural cork closure, 14% abv, Vintage Wine and Port, £40.45 special offer (12/2016)

Consumer tasting note: showing some garnet-hued age, a strong evolved nose of over-ripe and stewed berries, lifted by touches of rose and violets, flowing into notes of warm raisins, polished wood, sweet tobacco and dark chocolate; dry, full-bodied, carrying the high(ish ) alcohol well, lovely smooth supporting tannins, a rich concentrated palate of stewed and over-ripe red and black berries, red currant jam, tobacco and dark chocolate. More than fulfils the anticipated long length.  Decant for an hour or two, but start tasting right away.

WSET style tasting note
Appearance: clear and bright, deep intensity garnet, showing tears and a significant amount of sediment.

Nose: clean, pronounced intensity, developing, with aromas as they come, of a flutter of blackcurrant edged with tea rose, a vague edge of farmyard, over-ripe/stewed dark berries edged with red cherry, touch of violets, ripe black berries, warm dark raisins, old polished wood, warm leaf humus, leather, sweet tobacco, dark chocolate, ripe black cherry, dried red pepper.

Palate: dry, medium (+) acidity, medium smooth velvety tannins, high alcohol and a full body, medium (+) intensity, a sense of sweetness in mid palate, with flavours of stewed black berries, over-ripe red cherry and black berry, warm red currant jam, leather, sweet tobacco, dark chocolate. A long length with a clean fragrant stewed red and black berried finish.

Quality: outstanding, balanced acidity plus smooth tannins with alcohol, harmonious with the strong rich flavour concentration, quite evolved and complex from time in wood and bottle, with a significant tertiary dimension, following into the anticipated long length.

Drinking readiness/ageing potential: can drink now, has potential for improvement with a deepening of the tertiary dimension over say 2-5 years, and has the guts and structure to keep beyond that.

About citbp

I am interested in everything about wine, from site selection to tasting.
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