Opened tonight with a dinner of grilled, garlic= and herb-marinated,
butterflied leg of lamb:

1993 Domaine du Pégäu Cuvée Reservée Chateauneuf-du-Pape
color: pale garnet with brick at the edge
nose: herbal, kirsch, slight alcohol note
palate: smooth entry, cherry liqueur, herbs, pepper, good acidity, long
finish

From a less-than-heralded vintage in the S. Rhone, this wine proved to
be very much alive and in really good shape. Jean had noted that we
hadn't opened up any really good wines from the cellar in quite a while,
so this was in part a response (it also was chosen to pair with the
lamb, which it did in spades). Another delicious testament to the
winemaking at this estate. The food/wine pairing is a solid 4 on the
Hoare scale.

Mark Lipton

On Mar 25, 12:02�am, Mark Lipton > wrote:
> Opened tonight with a dinner of grilled, garlic= and herb-marinated,
> butterflied leg of lamb:
>
> 1993 Domaine du Pégäu Cuvée Reservée Chateauneuf-du-Pape
> color: pale garnet with brick at the edge
> nose: herbal, kirsch, slight alcohol note
> palate: smooth entry, cherry liqueur, herbs, pepper, good acidity, long
> finish
>
> From a less-than-heralded vintage in the S. Rhone, this wine proved to
> be very much alive and in really good shape. *Jean had noted that we
> hadn't opened up any really good wines from the cellar in quite a while,
> so this was in part a response (it also was chosen to pair with the
> lamb, which it did in spades). *Another delicious testament to the
> winemaking at this estate. *The food/wine pairing is a solid 4 on the
> Hoare scale.
>
> Mark Lipton

thanks for great notes!

On Mar 25, 12:02�am, Mark Lipton > wrote:
> Opened tonight with a dinner of grilled, garlic= and herb-marinated,
> butterflied leg of lamb:
>
> 1993 Domaine du Pégäu Cuvée Reservée Chateauneuf-du-Pape
> color: pale garnet with brick at the edge
> nose: herbal, kirsch, slight alcohol note
> palate: smooth entry, cherry liqueur, herbs, pepper, good acidity, long
> finish
>
> From a less-than-heralded vintage in the S. Rhone, this wine proved to
> be very much alive and in really good shape. *Jean had noted that we
> hadn't opened up any really good wines from the cellar in quite a while,
> so this was in part a response (it also was chosen to pair with the
> lamb, which it did in spades). *Another delicious testament to the
> winemaking at this estate. *The food/wine pairing is a solid 4 on the
> Hoare scale.
>
> Mark Lipton

I haven't been as lucky with my choices in the 1993 Rhones in
general. My Guigals are fading quickly and a recent 1993 Bonneau was
just plain gone.

On 25 Mar 2007 11:02:02 -0700
"Bi!!" > wrote:

> On Mar 25, 12:02�am, Mark Lipton > wrote:
> > Opened tonight with a dinner of grilled, garlic= and herb-marinated,
> > butterflied leg of lamb:
> >
> > 1993 Domaine du Pégäu Cuvée Reservée Chateauneuf-du-Pape
> > color: pale garnet with brick at the edge
> > nose: herbal, kirsch, slight alcohol note
> > palate: smooth entry, cherry liqueur, herbs, pepper, good acidity, long
> > finish
> >
> > From a less-than-heralded vintage in the S. Rhone, this wine proved to
> > be very much alive and in really good shape. *Jean had noted that we
> > hadn't opened up any really good wines from the cellar in quite a while,
> > so this was in part a response (it also was chosen to pair with the
> > lamb, which it did in spades). *Another delicious testament to the
> > winemaking at this estate. *The food/wine pairing is a solid 4 on the
> > Hoare scale.
> >
> > Mark Lipton
>
> I haven't been as lucky with my choices in the 1993 Rhones in
> general. My Guigals are fading quickly and a recent 1993 Bonneau was
> just plain gone.
>

Funny, I was thinking the opposite. Yes, not a vintage for the long, long term,
but holding up nicely. But it is a year we've been putting ahead in the queue.
Still holding R. Perrin and Coulon. Anyway I thought '93 was under rated.
Never tried the Guigal, mind you!

Thanks for the great notes, Mark.

-E
--
Emery Davis
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