Clos Pegase Cabernet Sauvignon Napa Valley 2005
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.
Tasted at the winery 9/20/09
External Reviews for Clos Pegase Cabernet Sauvignon Napa Valley
This savory black-currant cabernet has a broad satiny feel that carries layers of fruit flavor, from the darker fruit of mushrooms to more exuberant raspberry and blueberry. The aromas work in harmony with those flavors, adding high notes of rose and rosemary, suggesting dinner with fat portobellos grilled with onion and rosemary on rustic peasant bread.
Savory mint, bay leaf and dried herb scents join dried currant and berry flavors in this taut and tannic youngster. Best from 2010 through 2015.
Full of sweet black plum and mocha flavors, this cabernet ends on a note of pencil lead. A honeyed red for brisket.
This winery continues to improve the quality of its offerings as evidenced by recent releases. The 1994 Cabernet Sauvignon exhibits gorgeous ripe blueberry and raspberry fruit in its flamboyant nose. Deep and velvety-textured, with impressive extraction, this full-bodied, sweet tasting (from fruit, not sugar) sexy Cabernet should drink well when released and keep for 12ndash;15 years.
This is Clos Pegasersquo;s basic, least expensive Cabernet, but it shows the effort proprietor Jan Shrem has put into the winery and vineyards over the years. Itrsquo;s quite a good wine, rich with gorgeous tannins framing ripe currant, cassis, chocolate and licorice flavors. At its best now and for a few years, this 100% Cab is, in a word, luscious.
Clos Pegasersquo;s regular Cab, as opposed to the single-vineyards and Hommages, succeeds in the very best vintages, of which this was not one. The wine smacks of fabulous technique and is very good, but would score higher if it had greater depth and length.
Irsquo;ve been impressed by this wine for years. Made from a high mountain vineyard in the Mayacamas range, itrsquo;s dense in black currant, cherry and herb flavors, and well-structured, with a pretty coat of oak. Firm but pliant tannins and good, crisp acids frame the fruit, lending this Cab elegance and subtlety. Should develop well for 10 years.