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Domaine du Pegau — Cuvée Da Capo 2020


SKU: PEGA082215-1 Categories: , , , Product ID: 76033


Owned by the dynamic father-and-daughter team of Paul and Laurence Féraud, Domaine du Pegau has emerged as one of the most iconic estates in Châteauneuf-du-Pape. A benchmark producer of traditionally-styled Châteauneuf-du-Pape, Pegau’s bottlings are justifiably ranked among the greatest wines in the world.

Tasting Notes: Layers of dark fruit and crème de cassis, black pepper, roasted meat and mineral aromas on the nose. Big, rich, and full-bodied on the palate, with great intensity and concentration and a long, lingering finish.

Serve With: Excellent with strong cheeses and grilled/roasted meats.


Domaine du Pegau

Owned by father and daughter team Paul and Laurence Féraud, Domaine du Pégau is one of the great estates in Châteauneuf-du-Pape. The benchmark producer of traditionally-styled Châteauneuf, Pégau is justifiably ranked among the greatest wines in the world.
The Férauds have been growing vines in Châteauneuf-du-Pape since 1670, with titles to their earliest vineyards dating back to 1733. They also grew cherries and olives. Laurence’s great-grandparents and grandparents (Elvire & Léon Féraud) expanded total farmed acreage to 54. Paul, the youngest of four children, began working full time for the family business at age 14. The Férauds sold most of their production in bulk to top négociants (Jaboulet-Aine, David & Foillard, Guigal), but in 1964, Paul decided to sell 5,000 bottles under his own label. The era of estate bottling had begun.
The only child of Paul and Odette, Laurence studied business and marketing in Paris, and after various jobs in wines sales, returned to Châteauneuf-du-Pape to help manage the family estate. Laurence was full of ideas, and to differentiate themselves, proposed creating a family domaine with a unique name and label. She and Paul launched Domaine du Pégau in 1987, naming the estate after the terracotta jugs used in the Pope’s summer residence that gave the village its name. At that time, the domaine had only 17 acres of vines and much of the production was still sold in bulk. In the years that followed, Laurence gradually took on more responsibility, bought top old vineyards when available and built a new winery. She increased sales by expanding exports, and the profits were reinvested. The totality of the 1990 vintage was sold in bottle, and by this time Pégau had gained renown as one of the top domaines in Châteauneuf-du-Pape.
Though the estate has scaled great heights and now includes nearly 52 acres under vine, it is a hallmark that the winegrowing remains deeply traditional and has changed very little in the past 150 years.

Additional information




Châteauneuf-du-Pape AOP



Wine Type



Case Code



48+ acres red Châteauneuf-du-Pape (Grenache, Syrah, Mourvèdre, other authorized varietals including Counoise, Cinsault, Vaccarèse, more). 3.7 acres white CdP (Clairette, Grenache Blanc, Bourboulenc, Roussanne), nearly 20 acres of red Vin de Table. CdP vineyards are located in the communes of Châteauneuf-du-Pape, Courthézon (La Crau), and Bédarrides (Cabanes de Saint Jean and Les Escondudes).


70% Grenache, 7% Syrah, 3% Mourvèdre and 20% other authorized varietals (Cinsault, Vaccarèse, Terret, Counoise, others…)


Sourced from 100+ year old vines from select parcels in La Crau (sandy soils), Les Escondudes (galets), and Montpertuis (galets over red, clay base). Yields of <=2 tons/acre.


Whole grape bunches were lightly crushed and fermented with wild yeasts for 5-7 days in traditional cement vats. This was followed by a further maceration period of 7-14 days, with 1-2 pump-overs per day. The press and free run juice were then aged in 4500 and 3000-liter old, oak foudres for 24 months. The wine was then blended and bottled without filtration.




(96-98)+ pts WA, “Lavender, bay leaf and purple raspberries stand out on the nose, while the palate is full-bodied, silky and elegant. It’s perhaps slightly more concentrated, with more tannic grip on the finish and a firmer structure. One for the cellar.” -JC, The Wine Advocate, 5/2022.


Farming Practices



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