Cabernet Sauvignon:
		1986-88
		1989-90
		1991-92
		1993-94
		1995-96
		1997-98
		1999-2001

Tasting Notes

Clos Pegase Cabernet Sauvignon

Tasted at the Winery November 2003

1986

Very complex and delicate older wine. Blackcurrant, olive, leather and coffee grounds on the nose. A bright entry, medium weight palate and some bright fruit. Elegant and drinking well. Drink now.

Aged 16 months. Bottled in February 1988. Released January 1990
93% Cabernet Sauvignon, 7% Merlot,br> pH 3.47. Total Acidity 0.69 %. Alcohol 13.0%. Residual Sugar 0.27%

1987

Tasted from Magnum. Intense leather, licorice and slightly burnt notes on the nose with hints of truffle and mint. Very complex, with developed bottle-age characters. Slightly dried out on palate: entry is bright but the fruit weight is lacking, leading to a slightly tannic finish. Drink Now.

Aged 20 months. Bottled in July 1989. Released June 1991
88% Cabernet Sauvignon, 12% Merlot
pH 3.56. Total Acidity 0.65 %. Alcohol 13.2%. Residual Sugar 0.19%

1988 Not Tasted

Aged 16 months. Bottled in July 1990. Released April 1992 93% Cabernet Sauvignon, 5% Cabernet Franc, 2% Merlot pH 3.41. Total Acidity 0.66 %. Alcohol 13.1%. Residual Sugar 0.25%

1989

Very intense new French oak on nose, but lacks defined fruit tones, although the wine has some faint plum and violet hints. Rounded entry with some soft tannins, but overall uninteresting. Drink Now.

Aged 17 months in 50% New French Oak. Bottled in April 1991.
Released November 1992. 100% Cabernet Sauvignon.
pH 3.46. Total Acidity 0.59 %. Alcohol 13.8%. Residual Sugar 0.27%

1990

Sweet charred oak, licorice and blackberry tones on the nose give a great depth of aroma. Dry entry with a rounded palate and definite fruit sweetness. Moderate length palate with medium weight. Drink now until 2006.

Aged 16 months. Bottled in April 1992. Released September 1993
93% Cabernet Sauvignon, 4% Merlot, 3%Cabernet Franc.
pH 3.44. Total Acidity 0.65 %. Alcohol 13.7%. Residual Sugar 0.02%

1991

Tasted from Magnum. Smoky, burned, toffee and old leather notes leads to a thin and washed out palate. Drink now.

Aged 25 months. Bottled in November 1993. Released September 1994
91% Cabernet Sauvignon, 6% Cabernet Franc, 3% Merlot
pH 3.43. Total Acidity 0.63 %. Alcohol 13.1%. Residual Sugar 0.19%

1992

Very rich and vibrant nose with notes of plum pudding and spice, and a hint of leather. Moderately sweet entry, dense tannins over a medium weight wine with expansive fruit on the finish. Drink now until 2006.

Aged 24 months in 49% new French Oak. Bottled in March 1995. Released June 1995
92% Cabernet Sauvignon, 5% Cabernet Franc, 3% Merlot
pH 3.58. Total Acidity 0.62 %. Alcohol 13.0%. Residual Sugar 0.20%/p>

1993

Intense and jammy blackberry fruit with bacon and charred oak tones. Sweet entry with great extract, but lacking richness. Nice expansive fruit on finish. Drink now until 2007.

Aged 17 months in 31% new French Oak. Bottled in August 1995. Released January 1996.
83% Cabernet Sauvignon, 9% Merlot, 8% Cabernet Franc.
pH 3.52. Total Acidity 0.60 %. Alcohol 13.6%. Residual Sugar 0.40%

1994

Vibrant fruit: plum and rhubarb with hints of wild berries, violets and tomato leaf. Moderately sweet entry with lovely follow through to a well balanced palate with some depth and rich fruit. Long finish with hint of drying tannins. Drink now to 2010.
The first 100% Estate Bottled wine.

Aged 20 months in 30% new French Oak and American Oak.
Bottled in August 1996. Released November 1996.
86% Cabernet Sauvignon, 14% Merlot
pH 3.55. Total Acidity 0.60 %. Alcohol 13.5%. Residual Sugar 0.20%

1995

Great purity of fruit on the nose with red and black currants and hints of tomato leaf, eucalyptus and earth. Sweet entry, full and dense tannins on palate with great depth. Moderate finish. Drink now until 2009.
Estate Bottled

Aged 22 months. Bottled in August 1997. Released November 1997.
87% Cabernet Sauvignon, 13% Merlot
pH 3.63. Total Acidity 0.65 %. Alcohol 13.9%. Residual Sugar 0.20%

1996

Very ripe with dried prune, leather, cassis and slightly leafy notes. Very sweet and fat entry with lovely weight and body. The rich and plush palate with great extract leads to a tasty, long finish. Drink now until 2009.
Estate Bottled

Aged 23 months in 45% new French Oak.
Bottled in September 1998. Released November 1998.
92% Cabernet Sauvignon, 5% Merlot, 3% Petit Verdot
pH 3.68. Total Acidity 0.61 %. Alcohol 14.2%. Residual Sugar 0.50%

1997

Very ripe and pure fruit tones of black and red currant. Great depth, but restrained. Sweet and rich palate with dense tannin and extract combined with full fruit body. Drink now until 2012.
Estate Bottled

Aged 23 months in 30% new French Oak, 15% new American Oak.
Bottled in September 1999. Released November 1999.
86% Cabernet Sauvignon, 6% Petit Verdot, 5% Cabernet Franc, 3% Merlot
pH 3.56. Total Acidity 0.60 %. Alcohol 14.6%. Residual Sugar 0.30%

1998

Vibrant and complex nose of blackcurrant, black olive, earth, mint, and blackberry jam. Medium weight with expansive fruit on the finish. Drink now until 2006.
Estate Bottled

Aged 19 months in 45% new French Oak.
Bottled in August 2000. Released December 2000.
92% Cabernet Sauvignon, 4% Petit Verdot, 4% Cabernet Franc.
pH 3.62. Total Acidity 0.58 %. Alcohol 14.1%. Residual Sugar 0.30%

1999

Very spicy new French oak on the nose, complexed well with black berry, blackcurrant, coffee and chocolate. Very complex and ripe nose leads to a smooth entry and a luscious palate. Full body with moderately dense extract. Drink from 2006 to 2010.
Estate Bottled

Aged 19 months in 53% new French Oak.
Bottled in August 2001. Released February 2002
86% Cabernet Sauvignon, 9% Merlot, 4% Petit Verdot, 2% Cabernet Franc.
pH 3.61. Total Acidity 0.62 %. Alcohol 14.3%. Residual Sugar 0.20%

2000

Very dark and complex fruit tones of blackcurrant, olive, tobacco leaf, chocolate and caramel. Sweet entry leads to a juicy and dense palate with a solid core of fruit. Excellent length. Drink now until 2007.
Estate Bottled

Aged 20 months in 38% New French Oak.
Bottled in August 2002. Released April 2003
77% Cabernet Sauvignon, 13% Petit Verdot, 6% Cabernet Franc, 4% Merlot
pH 3.70. Total Acidity 0.61 %. Alcohol 14.4%. Residual Sugar 0.40%

2001

Dense smoky and restrained: black and red currant fruit tones lead to a super-dense and plush palate with tons of extract. Rich and full bodied with plenty of fruit in the core leads to a long finish. Drink from 2007 to 2012.
Estate Bottled

Aged 20 months in 43% new French Oak.
Bottled in August 2002. Released April/May 2004
84% Cabernet Sauvignon, 5% Petit Verdot, 5% Cabernet Franc, 4% Merlot, 2% Malbec.
pH 3.64. Total Acidity 0.63 %. Alcohol 14.45%. Residual Sugar 0.09%