Châteauneuf du Pape (2001) - Domaine du Pegau
In the heart of the Rhône, Domaine du Pegau holds a secret going back to the days of the Avignon popes. The story goes that in the 14th century, when the popes moved to Avignon, the wine of Châteauneuf-du-Pape became the favourite of the senior clergy. Domaine du Pegau, with its 2001 vintage, carries on that centuries-old tradition. One curious detail concerns the name "Pegau", which comes from an old terracotta jug used in the Middle Ages to serve wine, the symbol of a story woven into the culture and devotion of the area.
Châteauneuf du Pape (2001) - Domaine du Pegau
Type: Red Wine
Area: France, Rhône, Châteauneuf-du-Pape
Appellation: Châteauneuf-du-Pape AOC
Grape variety: Syrah, Grenache, Mourvèdre
Vintage: 2001
Winery: Domaine du Pegau
Alcohol: 14%
The appellation: Châteauneuf-du-Pape AOC
Châteauneuf-du-Pape AOC is one of the most prestigious appellations in the Rhône Valley wine region of France. Inspired by history and tradition, this red wine is made mainly from Grenache grapes, but may also include varieties such as Syrah, Mourvèdre and others, for a total of 13 authorised grape varieties. The appellation was officially recognised in 1936 and its name comes from the village of Châteauneuf-du-Pape, where the popes lived in the 14th century.
Read more about Châteauneuf-du-Pape AOCWhat to eat with Châteauneuf du Pape
Who makes it: Domaine du Pegau
Read more about Domaine du PegauThe vine of Châteauneuf du Pape
Syrah
Syrah is one of the most iconic and widely admired black grape varieties in the world, known for intense, structured reds with plenty of character. Native to the Rhône Valley in France, Syrah has spread to vineyards everywhere thanks to its remarkable versatility and its ability to adapt to different terroirs. Wines made from Syrah stand out for their fruity, spicy aromas and their great longevity.
Find out moreGrenache
Grenache (also known as Garnacha in Spain) is one of the most widely planted black grape varieties in the world, probably native to north-eastern Spain and widespread in southern France, where it plays a key role in the blends of the southern Rhône, as in Châteauneuf-du-Pape AOC. It is a versatile grape, capable of producing fruity, warm red wines, fragrant and fresh rosés, and also naturally sweet wines (VDN). A late-ripening variety, Grenache loves warm, sunny climates and is at its best on poor, stony soils. Grenache wines are recognisable for their notes of ripe red fruit, sweet spices and a pleasant roundness on the palate, with soft tannins and often high alcohol.
Find out moreMourvèdre
Mourvèdre is a black grape variety probably native to eastern Spain (where it is known as Monastrell), today also widespread in southern France and in several New World countries. It is a variety that prefers hot, sunny climates and can give structured, tannic and complex wines, often used in prestigious blends such as Châteauneuf-du-Pape or the famous GSM blend (Grenache – Syrah – Mourvèdre).
Find out moreChâteauneuf du Pape: the Châteauneuf-du-Pape area
Châteauneuf-du-Pape
Châteauneuf-du-Pape is one of the most prestigious appellations of the southern Rhône Valley, in the Vaucluse department, in Provence.Its name, which means “the Pope's new castle”, recalls the popes' summer residence in Avignon in the 14th century, when the local wine gained international standing.
Find out more about Châteauneuf-du-PapeClimate: Mediterranean
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Limestone / chalk
Geographical setting: Hilly
Profile of Châteauneuf du Pape
Primary aromas: Ripe red fruit, Berries
Secondary aromas: Wood, Spices
Tertiary aromas: Leather, Tobacco
Tasting notes: A full-bodied wine with notes of ripe red fruit and spice, well-integrated tannins and a long finish.
| Sulphites | yes |
| Body | Full-bodied |
| Acidity | Medium-high |
| Tannin | Well integrated |
| Sweetness | Dry |
| Finish | Long |
| Colour | Garnet red |
| Clarity | Clear |
Winemaking methods used for Châteauneuf du Pape
Fermentation in wooden vats
Fermentation in wooden vats is a traditional, refined winemaking technique in which the must ferments inside wooden vessels — usually large casks, truncated-cone vats or oak tanks — rather than stainless steel or concrete. This allows natural micro-oxygenation, which encourages a slower, steadier fermentation and gives the wine added complexity, volume and aromatic finesse. It is used both for structured, long-lived reds and for serious whites, sometimes alongside skin maceration or followed by ageing in the same vessel.
Find out moreExtended maceration (2–3 weeks)
Extended maceration, lasting between 2 and 3 weeks, is a traditional red winemaking technique used to obtain wines of great structure, depth and ageing potential. Over this period the skins stay in contact with the must for longer than average, allowing a more intense extraction of colour, tannins and complex aromatic compounds. It is typical of wines built for long ageing, made to express themselves over time.
Find out moreAgeing methods used for Châteauneuf du Pape
In cask (over 36 months)
Ageing in cask for more than 36 months is an ambitious choice, reserved for wines of great structure and longevity, able to withstand time and to draw deep developmental benefits from it. Large casks, often of Slavonian oak or of seasoned neutral woods, accompany the wine through a slow process of transformation, stabilisation and maturation, without imparting intrusive aromas. This technique, used above all in traditional, austere and monumental wines, allows the wine to develop complex aromas, noble balance and velvety tannins, capable of lasting for decades.
Find out moreTime on the lees for Châteauneuf du Pape
- No contact with the lees