Domaine du Pégau is one of the great traditional names of Châteauneuf-du-Pape, long a favourite of collectors. Run by Laurence Féraud, the estate makes powerful, ageworthy wine built on old-vine Grenache, a southern Rhône red that rewards patience and a proper meal.
A Féraud family estate in Châteauneuf-du-Pape
The Férauds have grown vines in the southern Rhône since the 17th century, and Paul Féraud began bottling his own wine in 1964. He founded Domaine du Pégau in 1987 with his daughter Laurence, who runs it today. The name is an old Provençal word for a clay pitcher used in the papal era. The best fruit comes off La Crau, the stony plateau where vines grow among galets roulés, the rounded stones that store the day's heat and feed these deep, warming reds. It is one of the reference estates of France.
The style: old-vine Grenache, garrigue and spice
Pégau is old-school in the best sense. The wines ferment in concrete, age about two years in large old oak foudres and see little new wood, letting the fruit, herbs and spice come through. Expect dark berry fruit, black pepper, garrigue and a savoury, almost gamey depth that builds with age. The flagship Cuvée Réservée is roughly 80% Grenache, filled out with Syrah, Mourvèdre and other permitted varieties, ageing gracefully for a decade or more. In the greatest vintages only, the estate bottles the rare Cuvée da Capo from its oldest vines, one of the most sought-after red wines in the appellation.
Domaine du Pégau FAQ
What does Domaine du Pégau taste like?
Ripe dark fruit, black pepper, dried herbs and garrigue, wrapped in a firm, warming structure. With age they turn savoury, with leather, truffle and game.
Should I drink it now or cellar it?
The Cuvée Réservée is lovely young with a decant, but a strong vintage will improve for ten to twenty years. The da Capo is built for the long haul.
What food suits these wines?
Roast lamb, duck, grilled beef and game are classic, with mushroom dishes and Provençal cooking. The structure wants hearty, savoury food.