By Chris Gill
Pégau produces its Cuvée da Capo only during exceptional vintages (1998, 2000, 2003, and 2007 since the estate was established in 1987), selecting the best barrels for combination in one foudre that results in a maximum output of 6,000 bottles. Like Pégau’s Cuvée Réservée, the wine is a blend of 85% Grenache, 9% Syrah, 4% Mourvèdre, and 2% other varieties that include Cinsault, Clairette, Counoise, Muscardin, Terret, Vaccarèse, and more.
Though it would be extremely premature to open a bottle now, if you do crack one open plan on exposing it to at least four hours of air in a decanter. This wine is outrageously concentrated and looks like fresh blood in the glass, exploding with a multitude of fascinating flavors like lavender, steak tartare, garrigue, and espresso that complement the Grenache’s black fruit foundation.
For more information, visit Pegau