95 points James Suckling: "This youthful Chateauneuf has a very complex nose of graphite, raw meat and lilies. With aeration the black-cherry note steadily grows in intensity. Bold, leathery and earthy palate with fine tannins that build steadily on at the extremely long and straight mineral finish. Drinkable now, but best from 2024. (3/3/22)"
94 points Peter Moser (Falstaff): "(Grenache, Syrah, Mourvèdre, Cinsault, Bourboulenc, Piquepoul Noir, Brun Argenté, Roussanne, Counoise, Clairette Blanc). Alcohol 14.5%. (4/11/22)"
****(*) John Livingstone-Learmonth (Drink Rhône): "(80-85% Grenache, 6-9% Syrah, 4-6% Mourvèdre, plus 0.5-1% each Cinsault, Counoise, Terret noir, Picardan, Muscardin, Bourboulenc, Picpoul blanc, whole bunch fermentation, twice daily pumping overs, aged 90% large 27-60 hl barrels, 10% mature casks 18-24 months, 65-75,000 b; tasted from barrel). Dark red robe; the bouquet is rich, generous, has a sweet heart of Grenache plum fruit with a nibble of herbs. It carries the implicitly sweet nature of the vintage, and will vary well over time. The palate also projects a good Grenache story, with a layered, rolling display of plum and raspberry fruit, some thickness in the tannins. It holds its line well, is nicely natural, authentic, STGT Châteauneuf, not too modern or polished up, has real integrity. The finish is wholesome, involving. From 2023. 2045-47. (Nov 2020)"
The name 'Pegau' refers to a wine jug found during excavations at the 14th century Papal Palace in Avignon. The Feraud family's winemaking roots go back to the 17th century, but the domaine only took on its present name and started bottling in commercial quantities when, following her studies, the irrepressible Laurence Feraud returned to the family domaine in 1987 to join her father Paul. Their approach to Châteauneuf is resolutely traditional and the reds call for some time in bottle. The Ferauds use all available grape varieties and most of their non-Grenache vineyards are co-planted. Their tradition bottling, Cuvée Réservée, is not destemmed, fermentation is in concrete using natural yeasts, followed by two years in old oak foudres.
|Varietal||Rhone Blends - Red|
|Blend||80% Grenache, 6% Syrah, 4% Mourvèdre, plus Cinsault, Counoise, Terret noir, Picardan, Muscardin, Bourboulenc, Picpoul blanc|