'99 Pegau + Boeuf Bourguignon

[Stephen_South]

With Boeuf Bourguignon from Julia Child’s Mastering the Art of French Cooking

1999 Domaine du Pegau Cuvée Réservée, alc 13.5%…nose is of stewed prunes…fairly sweet with a little smoke…on the palate, there is a tiny amount of a metallic taste that disappates as the wine warms…the palate is on the overly sweet side with prunes and chocolate…the finish is fair but a little short…

I’m not sure if this was a problem with this bottle or shared problems from this vintage…no good leather or garrigue notes that I have found in other Pegaus…
Nonetheless…it did well with the great rich dish on a very cold (23 degree) NC night

[Dennis_Atick]

@Stephen South

With Boeuf Bourguignon from Julia Child’s Mastering the Art of French Cooking

1999 Domaine du Pegau Cuvée Réservée, alc 13.5%…nose is of stewed prunes…fairly sweet with a little smoke…on the palate, there is a tiny amount of a metallic taste that disappates as the wine warms…the palate is on the overly sweet side with prunes and chocolate…the finish is fair but a little short…

I’m not sure if this was a problem with this bottle or shared problems from this vintage…no good leather or garrigue notes that I have found in other Pegaus…
Nonetheless…it did well with the great rich dish on a very cold (23 degree) NC night

My guess is slightly off bottle. This has been a solid '99 for me.
Dish sounds nice on a cold night.

[Glenn_L_e_v_i_n_e]

i had the 1998 on NYD during The Rose Bowl and was underwhelmed.

[ToddFrench]

The '99 Guigals I’ve had also seem to have aged similarly - wonder if it’s something with the vintage in Rhone?

[Dennis_Atick]

I’ve had very nice bottles of '99 Pegau, Beau, and Clos des Papes in the past six-eight months.
All seemed quite fine to me. FWIW.