Clos Pegase Merlot Carneros 2006

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3.81 5 0.5
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Tasting Notes:

This deeply colored wine shows intense aromas of blackberry syrup, framed by hints of baker's spices, vanilla, licori...

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  • CG: 90

    Connoisseurs Guide Score

    90

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Rating: 90/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the November 2010 issue. Deep and well-extracted red cherr... Read more

"Rating: 90/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the November 2010 issue. Deep and well-extracted red cher... Read more

Captures in style the personality of the vintage mdash; ripe, robust and very forward with lots of showy fruit flavors and soft, friendly tannins. ... Read more

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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

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User Reviews for Clos Pegase Merlot Carneros

External Reviews for Clos Pegase Merlot Carneros

11/12/2010

Rating: 90/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the November 2010 issue. Deep and well-extracted red cherry fruit scents with a soupçon of roasted bread and a veneer of crème brûlée richness added in for good measure, this wine is attractive from the outset. Supple to start on the palate with a plush early texture, it firms up towards the back and makes good use of late-arriving tightness for a bit of grip and up to a half decade of ageworthiness. It can be tried at any point but will soften with rest.Connoisseurs' Guide to California Wine aging recommendation: Drinkable now. Further bottle aging can improve this wine.


07/05/2011

"Rating: 90/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the November 2010 issue. Deep and well-extracted red cherry fruit scents with a soupçon of roasted bread and a veneer of crème brûlée richness added in for good measure


External Review
Source: Premium Wine & Spirits
01/03/2012

Captures in style the personality of the vintage mdash; ripe, robust and very forward with lots of showy fruit flavors and soft, friendly tannins. Itrsquo;s 100% estate grown, primarily from Mitsukorsquo;s Vineyard in Carneros, but blended with a small percentage sourced from their Home Ranch in Calistoga. It is 98% Merlot and 3% Cabernet Sauvignon, aged for 20 months in French oak, then bottled unfiltered to retain all of its flavor. Clos Pegase is one of the first producers of Carneros Merlot and this wine amply demonstrates the advantages of growing Merlot in a cooler climate, where shallow soils and long ldquo;hang-timerdquo; produce wines of great depth and balance.


External Review
Source: Premium Wine & Spirits
01/03/2012

The dark ruby-colored 1997 Merlot is far better than the 1996. One can see Ted Lemonrsquo;s hand in the fatter, richer, more textured and layered mid-palate. This plump wine reveals berry fruit intermixed with chocolate and notes of underbrush. The winersquo;s excellent finish exhibits well-integrated wood and lower acidity that the tart 1996. The 1997 should drink well for 5ndash;7 years.


External Review
Source: Premium Wine & Spirits
01/03/2012

Captures in style the personality of the vintage. Wines from this harvest are typically ripe, robust and very forward with lots of showy fruit flavors and soft, friendly tannins. Clos Pegase is one of the first producers of Carneros Merlot and this wine amply demonstrates the advantages of growing Merlot in a cooler climate, where shallow soils and long ldquo;hang-timerdquo; produce wines of great depth and balance.


External Review
Source: Premium Wine & Spirits
01/03/2012

A first-rate wine, totally flattering in the mouth, and addictively delicious. Itrsquo;s not big, but restrained and stylish, reining in the blackberry fruit to match a rich overlay of oak. The texture is a marvel, smooth and complex, all the way through the long, distinguished finish.


External Review
Source: Premium Wine & Spirits
01/03/2012

Classic blackberry jam and chocolate nose, very perfumed mdash; violets, leather, cigarbox. Extremely ripe, concentrated, saturated black fruits, especially cassis, absolutely gorgeous, with great length and finesse. Wide open, full-bore fruit.


1 2

Ratings & Tags for Clos Pegase Merlot Carneros

851301 Snooth User: ledavis4
rated this wine
4.50 5
03/07/2012

Winemaker's Notes:

Fermentation was principally with the natural yeast, giving us complexity in flavor and a sense of 'place' from the vineyard indigenous yeasts. A small amount of inoculated yeast fermentation was used for some of the blending grapes to add flesh and roundness to the final blend. The extraction regimen was tailored lot-by-lot, with the Merlot lots receiving a shorter overall time on the skins to maintain aromatics and charm, while the blending varieties were maintained longer on the skins to smooth the tannins and stabilize color. The 2006 wine was racked and blended in the winter of 2007, and racked again to build structure in the spring. In winter of 2008 the wine was racked up to tank to prepare for bottling after total elevage of 13 months in our caves before bottling in early spring 2008.

Tasting Notes:

This deeply colored wine shows intense aromas of blackberry syrup, framed by hints of baker's spices, vanilla, licorice and toast. In the mouth, the wine has concentrated bright forward fruit supported by textural richness and mid-palate volume together with a lengthy dark chocolate-dominated finish.

Fermentation was principally with the natural yeast, giving us complexity in flavor and a sense of 'place' from the vineyard indigenous yeasts. A small amount of inoculated yeast fermentation was used for some of the blending grapes to add flesh and roundness to the final blend. The extraction regimen was tailored lot-by-lot, with the Merlot lots receiving a shorter overall time on the skins to maintain aromatics and charm, while the blending varieties were maintained longer on the skins to smooth the tannins and stabilize color. The 2006 wine was racked and blended in the winter of 2007, and racked again to build structure in the spring. In winter of 2008 the wine was racked up to tank to prepare for bottling after total elevage of 13 months in our caves before bottling in early spring 2008.

6594 cases produced.

Chemical Analysis:

Alcohol: 14.4% pH: 3.56

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