Clos Pegase Cabernet Sauvignon Napa Valley 1999

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Winemaker's Notes:

Clos Pegase grows Cabernet Sauvignon at all three of its estate vineyards, though the newest parcel, a high density p...

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  • W&S: 90

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  • WS: 90

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    90

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Ruby red color with a garnet hue. The nose confirms this is mature Napa Valley caberney and one that has aged gracefully with aromas of cassis mola... Read more

Smooth, rich and well-proportioned, with complex currant, black cherry and blackberry that picks up a light touch of cedary oak while holding its f... Read more

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User Reviews for Clos Pegase Cabernet Sauvignon Napa Valley

External Reviews for Clos Pegase Cabernet Sauvignon Napa Valley

External Review
Source: JJ Buckley Fine Wines
11/14/2013

Ruby red color with a garnet hue. The nose confirms this is mature Napa Valley caberney and one that has aged gracefully with aromas of cassis molasses black pepper and dried herbs. The palate is smooth and medium bodied with a fair amount of acidity and mature docile tannins. The aromas are mirrored there along with currant and Asian spice which linger on the finish. A very enjoyable bottle of perfectly aged Napa cabernet that should continue to drink well for at least another 5 years. Jeff Loo.


External Review
Source: JJ Buckley Fine Wines
11/07/2010

Smooth, rich and well-proportioned, with complex currant, black cherry and blackberry that picks up a light touch of cedary oak while holding its flavors. Best from 2003 through 2012. 4,200 cases made. -JL Wine Spectator. A Cabernet Sauvignon wine from California in USA. 1999 Clos Pegase Cabernet Sauvignon 750ml


Winemaker's Notes:

Clos Pegase grows Cabernet Sauvignon at all three of its estate vineyards, though the newest parcel, a high density planting at the winery named Applebone, is not yet in production. The principal sources will continue to be our 40-acre Palisades Vineyard, nestled at the base of Mt. St. Helena, and the spare plot known as Graveyard Hill in Carneros. Both these vineyards, despite their dramatic climatic differences, share well-drained, rocky terrain that stress and concentrate the resulting berries. Little effort is required to extract the deep black color and lush tannin structure that are the birthright of these wines. Vinified with natural yeast, and left to macerate for several weeks on their dense skins, the resulting wines reflect the opulence and fine minerality that derives from their light yielding and exacting soils. After a long fermentation with the skin and seeds, the free-run juice is extracted and run off into small French barriques for two years or more of cellar age. The press wines are collected and sold in bulk, as the long maceration renders these wines too rustic to be blended into our Clos Pegase bottlings. Smaller aliquots of Cabernet Franc, Petit Verdot, Malbec and Merlot from our estate vineyards may be judiciously added to spice the palate or perfume the aromatic profile of our Cabernet blends. Ultimately, it is the alchemy of blending that is the signature of these wines. We are blessed in being able to blend richly tannic, naturally acidic Cabernet from Graveyard Hill with the preciously aromatic, but shorter, broader-textured wines of Palisades. Here, the sum is truly greater than the parts. Flush with black cherry, cassis, mocha, chocolate and dried flowers wedded to silky, mouth-coating tannins, our Cabernet is indeed an expression of the best that Napa Valley has to offer.

Clos Pegase grows Cabernet Sauvignon at all three of its estate vineyards, though the newest parcel, a high density planting at the winery named Applebone, is not yet in production. The principal sources will continue to be our 40-acre Palisades Vineyard, nestled at the base of Mt. St. Helena, and the spare plot known as Graveyard Hill in Carneros. Both these vineyards, despite their dramatic climatic differences, share well-drained, rocky terrain that stress and concentrate the resulting berries. Little effort is required to extract the deep black color and lush tannin structure that are the birthright of these wines. Vinified with natural yeast, and left to macerate for several weeks on their dense skins, the resulting wines reflect the opulence and fine minerality that derives from their light yielding and exacting soils. After a long fermentation with the skin and seeds, the free-run juice is extracted and run off into small French barriques for two years or more of cellar age. The press wines are collected and sold in bulk, as the long maceration renders these wines too rustic to be blended into our Clos Pegase bottlings. Smaller aliquots of Cabernet Franc, Petit Verdot, Malbec and Merlot from our estate vineyards may be judiciously added to spice the palate or perfume the aromatic profile of our Cabernet blends. Ultimately, it is the alchemy of blending that is the signature of these wines. We are blessed in being able to blend richly tannic, naturally acidic Cabernet from Graveyard Hill with the preciously aromatic, but shorter, broader-textured wines of Palisades. Here, the sum is truly greater than the parts. Flush with black cherry, cassis, mocha, chocolate and dried flowers wedded to silky, mouth-coating tannins, our Cabernet is indeed an expression of the best that Napa Valley has to offer.

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