Domaine du Pegau Chateauneuf-du-Pape Cuvee Da Capo 2000
-
Robert
Parker -
Jeb
Dunnuck -
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
The 2000 Chateauneuf du Pape Cuvee da Capo is a monument to old vine Grenache as well as traditionally made Chateauneuf du Pape. Boasting a natural alcohol of 16%, this wine, which was bottled in spring, 2003 because its fermentation was extremely slow, has virtually everything you could ever want in a profound Chateauneuf du Pape. The color is inky/ruby/purple to the rim. The extraordinary nose reveals aromas of kirsch liqueur, new saddle leather, animal fur, Provencal herbs, spice box, licorice, and a salty sea breeze character. On the palate, the wine is enormous, with an unctuosity, thickness, and purity that must be tasted to be believed. Over 95% of this offering is old vine Grenache, and the rest a field blend of ancient vines. Representing the essence of Chateauneuf du Pape, it possesses so much concentration that it is easy to pose the question ... “where’s the tannin?” Analytically, it has very high levels of tannin, but the tannin is barely noticeable given the wine’s exaggerated wealth of richness and power. This is a modern day legend in the making, and despite its precociousness and ease in smelling and consuming, it will not hit its prime for another decade. It should last for 25-30 years, and take its place among some of the greatest Chateauneuf du Papes ever made. Anticipated maturity: 2010-2030+
-
Jeb Dunnuck
A terrific bottle, the 2000 Châteauneuf-du-Pape Cuvée Da Capo was firing on all cylinders, showing an awesome bouquet of cured meats, spice, stems, and garrigue as well as a massive core of sweet Grenache fruit. Still deep ruby colored and surprisingly fresh (I’ve had more evolved bottles), it’s a huge, full-bodied 2000 that has a stacked mid-palate, sweet tannin, and just an exuberant amount of fruit. It’s as sexy and voluptuous as wine gets, and I suspect well stored bottles will continue evolving gracefully going forward.
-
Wine Spectator
Like staring down into a well. A seemingly bottomless glass, full of dark currant, chocolate-covered espresso bean, roasted game, fig compote, iron and loam flavors, all supported by iron-clad structure and riveting acidity. Terrifically endowed, with a deft sense of balance. Drink now through 2020. 500 cases made.
Other Vintages
2020-
James
Suckling -
Jeb
Dunnuck -
Robert
Parker - Vinous
-
Wine
Spectator
-
Robert
Parker -
Jeb
Dunnuck -
Wine
Enthusiast -
James
Suckling
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator -
Jeb
Dunnuck
-
Robert
Parker -
Wine
Spectator -
Jeb
Dunnuck
Ancestors of father and daughter team Paul and Laurence Féraud farmed olives, cherries and grapes in Chateauneuf-du-Pape dating back to the 17th century. The methods established centuries ago carry on in the current vintages, creating robust, concentrated, traditional red and white wines. For many years the winery was known as Domaine Feraud fils and they made traditional Chateauneuf-du-Pape.
In 1987 Domaine du Pegau was formed as we know it today, when Laurence Feraud returned from her winemaking studies and she teamed up with her father Paul to create the winery. Complementing each other they have conserved the authenticity and quality of their Chateauneuf-du-Pape whilst bringing it to the attention of wine lovers around the world.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Famous for its full-bodied, seductive and spicy reds with flavor and aroma characteristics reminiscent of black cherry, baked raspberry, garrigue, olive tapenade, lavender and baking spice, Châteauneuf-du-Pape is the leading sub-appellation of the southern Rhône River Valley. Large pebbles resembling river rocks, called "galets" in French, dominate most of the terrain. The stones hold heat and reflect it back up to the low-lying gobelet-trained vines. Though the galets are typical, they are not prominent in every vineyard. Chateau Rayas is the most obvious deviation with very sandy soil.
According to law, eighteen grape varieties are allowed in Châteauneuf-du-Pape and most wines are blends of some mix of these. For reds, Grenache is the star player with Mourvedre and Syrah coming typically second. Others used include Cinsault, Counoise and occasionally Muscardin, Vaccarèse, Picquepoul Noir and Terret Noir.
Only about 6-7% of wine from Châteauneuf-du-Pape is white wine. Blends and single-varietal bottlings are typically based on the soft and floral Grenache Blanc but Clairette, Bourboulenc and Roussanne are grown with some significance.
The wine of Chateauneuf-du-Pape takes its name from the relocation of the papal court to Avignon. The lore says that after moving in 1309, Pope Clément V (after whom Chateau Pape-Clément in Pessac-Léognan is named) ordered that vines were planted. But it was actually his successor, John XXII, who established the vineyards. The name however, Chateauneuf-du-Pape, translated as "the pope's new castle," didn’t really stick until the 19th century.