CWD: '00 Pegau Cuve Rserve

D

drssouth

Stephen South
With a finely seared and grilled 1" T-bone steak, medium rare

2000 Domaine du Pegau Chteauneuf-du-Pape Cuve Rserve. alc 13.5%, $45:
An interesting note..across the top of the label it reads "an estate bottled cotes du rhone table wine"??...
Decanted for about an hour...nose of pepper and poop (meant in the most flattering of ways)...the palate just sings with leather, blood, hint of iodine, iron, pepper, dark bittersweet chocolate and so much more...very rich and smooth but powerful...drinking extremely well and was great with the steak..a wonderful showing and equal to really great bottles of the '98 versions that I have had...to hell with Cab with steak...give me Pegau!!
 
Going for a bit more than $45 now, but I agree with your note. I just had one and it delivered again, with the hallmark Pegau spiciness and intense Grenache flavors. But the last bottle of '98 I had was even better, as if it suddenly decided to enter maturity...
 
originally posted by Carl Steefel:
Going for a bit more than $45 now, but I agree with your note. I just had one and it delivered again, with the hallmark Pegau spiciness and intense Grenache flavors. But the last bottle of '98 I had was even better, as if it suddenly decided to enter maturity...
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Glad to hear that since this was my lone '00 but I have a '98 still in the cellar...
We followed this with a '01 Lesec Kristial...far more "New World" and less interesting... not bad but not up to the pedigree of the Pegau
 
originally posted by Thor:
1" steak, medium-rare? You put it under a reading lamp for a few minutes?
Click to expand...
Was wondering same. But the real recipe would be to put it under the hot laser for a couple of seconds.
 
originally posted by SFJoe:
originally posted by Thor:
1" steak, medium-rare? You put it under a reading lamp for a few minutes?
Click to expand...
Was wondering same. But the real recipe would be to put it under the hot laser for a couple of seconds.
Click to expand...

Seared at 900 degrees for 5 minutes each side then on the 500 degree grill for about 6 more minutes!!
 
originally posted by drssouth:
originally posted by SFJoe:
originally posted by Thor:
1" steak, medium-rare? You put it under a reading lamp for a few minutes?
Click to expand...
Was wondering same. But the real recipe would be to put it under the hot laser for a couple of seconds.
Click to expand...

Seared at 900 degrees for 5 minutes each side then on the 500 degree grill for about 6 more minutes!!
Click to expand...

16 minutes for a 1" steak?! Do they start out frozen or something? Sounds like a recipe for crisp pressboard. Sorry.
 
originally posted by Carl Steefel:
Man, one has to be impressed by the thread drift on this Board...
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Interesting "thread drift" is more important than a "TN Archive" IMO.

Note: This post was previewed using the preview function.
 
I disagree.

Originally posted 1/03.

2000 Pegau- Chteaneuf-du-Pape, Cuve Reserve
Perhaps most reminiscent of the 98, but with several key differences. This is a very seductive, easy drinking and extraordinarily ripe wine. It shows a more roasted quality with decidedly less structure than the 98. Its sappy and liqueur-like with rich black fruit, light spice, chocolate and a touch of meat. While thoroughly enjoyable, I do wish there was more structure to the wine. Still, there were comparisons being made by Dan between this wine and the 90, which followed and was my wine of the night, so Ill give the wine the benefit of the doubt and hope it gains some of the complexity I had hoped it would show more of. Certainly glad I squirreled away a few bottles. A/A-.
 
I guess I would agree with Brad Kane above. The 2000 for me has never shown a great deal of complexity, although I suppose that surprises are always a possibility down the road. But as he says, the structure just doesn't seem to be there for this to ever progress beyond a tasty/delicious wine (which is still a good thing of course). The 1998, in contrast, just turned the corner for me--it showed real complexity, with multiple resonating layers on the last tasting...
 
originally posted by Scott Kraft:
originally posted by drssouth:
originally posted by SFJoe:
originally posted by Thor:
1" steak, medium-rare? You put it under a reading lamp for a few minutes?
Click to expand...
Was wondering same. But the real recipe would be to put it under the hot laser for a couple of seconds.
Click to expand...

Seared at 900 degrees for 5 minutes each side then on the 500 degree grill for about 6 more minutes!!
Click to expand...

16 minutes for a 1" steak?! Do they start out frozen or something? Sounds like a recipe for crisp pressboard. Sorry.
Click to expand...

Checked with the chef (my wife)
The steak was more like 1.5 inches thick..
6 minutes one side, 4 minutes the other at 900 degrees then 3 minutes at 500 degrees...perfect medium-rare
 
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