Domaine du Pegau Da Capo Chateauneuf du Pape 2015
Pegau's absolute top wine, which is only produced in particularly good years - completely in line with vintage Champagne. If you ask many of the world's leading wine reviewers, it is on a par with the Chave Hermitage and a must on any wine bucket list.
The wine is a bit of a project. Laurence Féraud uses no less than 13 different grapes, with Grenache accounting for the 70%, Syrah for 7%, Mourvèdre 3%… after which the last 20% is divided between 10 other grape varieties. The grapes grow in three different fields and the selection for Da capo takes place almost with a magnifying glass.
In particular, history plays a major role for Laurence and Paul Féraud. The family has grown wine on the site since 1670 and has since 1733 used the grapes for wine production. And when Laurence in 1987 proposed his father to include 7 acres in the creation of a new wine brand, it was also the story that provided the name. Pegau means amphora, which were the jars in which the wine was kept back in time… also back in Roman times. And Laurence himself had found a few of them while working on the family fields.
Domaine du Pegau quickly became a hit and already the 1990 vintage was sold to overseas markets. Since then, Laurence and Paul have expanded continuously and today the Domaine du Pegau has more than 70 hectares, where grapes are mainly grown for the red wines. The methods are the good old-fashioned ones. It is harvested by hand, the clusters are pressed whole and fermented without the use of yeast. For example, Cuvee Laurence even uses the old huge barrels, which otherwise only the few use today, where everything has to be made ready to drink in record time.
In 2011, father and daughter fell over a vineyard 6 km north of Chateauneuf du Pape. Farm and associated vineyards of just over 60 hectares were for sale… and in just under 20 minutes they bought the place and named it Chateau Pegau. Here, the family produces especially classic Côtes du Rhône and Villages - again with respect for terroir and history. And why change something that has worked so brilliantly for decades… not to mention centuries?
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