Decanted 1hour. Fine color with only a little garnet at the edge. Very perfumed upon openng with quite a bit of brett (which blew off after about 40 minutes), leather, raw beef, bacon grease, forest duff, mushrooms, cigar smoke and anise. Medium bodied, elegant and expressive with fruit and acid in good harmony. This is not as big, meaty and dense as some other vintages e.g. 1989, which is perhaps my favorite, but beauifully crafted with black raspberry, interesting minerality, kirsch and white pepper. I think it comes up a tad short mid-palate'fruit may be on its way out?'but the finish is very, very long. Drunk over 2 hours with Thomas Keller's Slow Cooker Cassoulet (recommended BTW as an 'easy, rusticâ?� cassoulet), the wine was a perfect match. Pegau continues to be one of my favorite wines.
Author Mark.ZinnerSite / BlogTrust Rating
Tasted On 08/18/2011
My wife and I celebrated our 5th Anniversary @ Stage Restaurant in Honolulu and I brought this bottle. What a beautiful wine! The waiter broke the cork in half and I successfully extracted the remainder. The second I put my nose in the bowl of the glass I knew this was going to sing. Indeed it did. Classic garrigue, spice, hint of smoke, rich flavors that changed and enticed throughout the evening. On pointe, Superlative!
Author JMC22 Site / BlogTrust Rating
Tasted On 03/23/2009Drink Dates 2008-2018
Perfectly structured wine. The nose was a bit muddled, but once the wine hits the palate, the tongue holding tannins in the front balance the funky 1.5 finish. The finish itself is exactly at the center of the back palate. A definite schooling in structure over flavor.
Yeah, yeah, I am a sucker for this wine and it never fails to dazzle me. This was the first and only case purchase I have ever made for personal consumption and each time I taste it, I'm reminded why. An otherworldly nose of Asian spices, graphite, fresh cut cedar and oodles of garrigue stuns me every time I experience it. The mouth-feel is surreal, rendering me in somewhat of a 'Pegau trance? as flavors of pepper, mesquite spices, cr?me de cassis and ripe figs are layered like fine slices of Baklavah pastry. Out of this world, as this synthesis of Provencal power has nowhere to go but up