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Clos Pegase grows Cabernet Sauvignon at all three of its estate vineyards, though the newest parcel, a high density p...Read more...
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Tasted at the winery 9/20/09 Read more
Marked by a slight gamelike edge, it also offers enough currant, cherry, sage and spice flavors to hold your interest. Has the tannic strength to a... Read more
A nicely-made wine with a dark ruby/purple color, and sweet plum, jammy cassis and cherry aromas with lavish toasty oak in the background. An attra... Read more
Food Pairings for Clos Pegase Cabernet Sauvignon Napa Valley
Tasted at the winery 9/20/09
External Reviews for Clos Pegase Cabernet Sauvignon Napa Valley
Marked by a slight gamelike edge, it also offers enough currant, cherry, sage and spice flavors to hold your interest. Has the tannic strength to age into 2001.
A nicely-made wine with a dark ruby/purple color, and sweet plum, jammy cassis and cherry aromas with lavish toasty oak in the background. An attractive, fleshy mouthfeel, good extract and an easy to understand, plump, chewy style.
A warm black fruit bouquet leads to a medium-bodied palate with elevated tannins and acidity. Large framed with a solid core of chocolate, tea and cedar flavors in the finish.
Smooth and elegant, yet with plenty of structure and staying power. Flavors are well integrated with black currant, blackberry, herbs, tobacco and chocolate in evidence. Finishes long, and should improve nicely in the cellar; drink now through 2006. Tasted twice, with consistent notes.
Serves up rich, chocolaty currant, blackberry and cedar flavors before tannins weigh in, giving it a chewy aftertaste. Best from 2002 through 2010.
This is firmly tannic, but itrsquo;s also quite flavorful, with layers of currant, cedar, spice and tobacco. The tannins clamp down on the finish, so cellaring until 1996 is recommended.
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.
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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