Châteauneuf du Pape, Cuvée Laurence, 2011

  Domaine du Pegau

A majestic wine, intense and powerful but so smooth and velvety, ripe autumn berry fruit notes with touches of sandalwood, five spice, cinnamon and pepper. So open-knit and alluring with great depth of flavour. Cuvee Laurence is the result of one cask of Cuvee Reserve being singled out by Laurence Feraud for extended ageing, which amounts to an extra two years in large oak foudres. This is only done in certain vintages. The blend is therefore the same as that of Cuvee Reservee, approximately 80% Grenache with the rest made up of Syrah, Mourvedre, Counoise and a smattering of the other permitted varieties. Approximately 500 cases were made.

Contains Sulphites.

About Domaine du Pegau

Pégau is old Provençal for a type of wine jug that was excavated from the 14th-century Pope’s Palace in Avignon and today signifies one of the world’s great wines. The domaine’s origins date back to the 17th century, but it was reborn in 1987, when Laurence Feraud joined the domaine of her father, Paul, renaming it Domaine du Pégau. Laurence presides over 18 hectares of red Châteauneuf in total that comprises several plots of vines up to 80 years old spread across some of the region’s greatest terroirs, including La Crau, Montpertuis, Les Bosquets and Pignan. Winemaking has not changed enormously since the 17th century; the grapes are lightly pressed and whole-bunch-fermented today as they were then. After fermentation the wines are aged in large old barrels for a minimum of 18 months, and bottled without filtration.

The wines are based on Grenache Syrah and Mourvèdre, though importantly the lesser-known cépages make up the blend – their vineyard in La Crau, for example, contains all 13 of the permitted varieties. Pégau does not make scientific, modern wines; these are Châteauneufs of great mystery and complexity that represent a passion and respect for t the vineyards and tradition.

Appellation: Châteauneuf-du-Pape

Châteauneuf-du-Pape, literally the Pope's new castle, (referring to move of the papal court to Avignon the the 1300s) is a large appellation in the Southern Rhône and is considered the birth place of the Appellation Contrôlee system. In 1923 Baron Le Roy of Ch Fortia had successfully established a strict set of rules for the production of Châteauneuf-du-Pape, including delimiting an area for wine production and setting a minimum alcoholic strength of 12.5%. Reds and whites are produced, but the former is the far bigger of the two. Both colours produce rich, full-bodied heady wines rarely below 13.5 - 14% alcohol, distinctly southern and warm in character. The reds can vary from the hot, stewed or underipe to the rich, powerful, complex and tannic. The red wines can be aged for anything between 5 - 20 years depending on the quality of the individual wine. The sweetness and headiness of red Châteauneuf-du-Papes comes from thre Grenache grape, it makes wines of sweet fruit, high alcohol and light colour. This is the dominant variety. There are increasing amounts of Châteauneuf-du-Papes which are Grenache only. However the classic and most common version is a blend of up to 13 varieties, the main players being Grenache, Syrah (which lends colour complexity and finesse) and Mourvèdre (which also lends colour, complexity, tannic backbone and acidity). The other varieties include the decreasing Cinsault, Counoise - highly thought of for its acidity- and a number of white grapes that can also be blended into the red wines aswell as being used for makings whites, the most important of these are Grenache Blanc, Bourboulenc, the excellent Clairette and Roussanne.

The vineyard area extends over more than 3000 ha, the chief communes being Châteauneuf-du-Pape itself, Bédarrides, Courthézon, Orange, and Sorgues. The soils differ throughout the appellation from the classic large "Galet" stones which radiate heat to the low-trained old goblet vines, to varying degrees of clay, limestone and sand (the last of these can produce very sensual, silky wines the most famous of example of which would be Rayas.) Winemaking techniques vary from the traditional, all or part of the stalks included in the winemaking, fermentation and ageing in large old wooden foudres, to the more modern de-stalking, tank fermentation and new oak barriques maturation, or a blend of the two. The appellation is big therefore there are plenty of underperformers, however there is also, fortunately, an increasingly large selection of top class producers, including: Domaine du Vieux Télégraphe, Beaucastel, Clos des Papes, Domaine de Pegaü, Ch Rayas, Pierre Usseglio, Jean-Paul Versino, Vieux Donjon and Domaine de la Janasse. The best White Châteauneuf-du-Pape usually seems to have a high proportion of Clairette in it, though there is also an excellent single varietal Roussanne made by Beaucastel, the wines are powerful complex but are low in acidity and should usually be drunk in the first three years after the vintage.