Pegau, Chateauneuf du Pape 2004

Deep red.

Delineated, wild nose is difficult to express - blood/iron, grilled herbs, toasted nuts, savory meat, cherry jam, spices that seem to be from new oak (don't think they use any), spicy ketchup. Yes, this rocks.

Round, with a spicy/herb/tomato edge that keeps everything tight. Intense, deep and fleshy, but also simultaneously quite structured, even a bit rustic, and chewy. Huge acid/(stem) tannin structure in the finish amazingly does not kill spicy herb/tomato finish.

This needs lamb in the worst way.

Day 2 - Just ridiculous. Full-bore CdP that is hardly easy, but totally killer. Now this style is one you will absolutely NOT find anywhere else.

Day 4 - Cherry jam and truffle nose, you can smell the saucy density (Amarone-esque). Vibrant, pristine note of rosemary in the finish, which is still chewy/rustic and long. For some reason I finally remembered that Eddie Feraud (see below) and Paul Feraud (Pegau's owner) are related. Cousins, I think. And there is a similarity in the wines too.

$50