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2016 Cabernet Sauvignon Napa Valley


Once in the glass, our Estate Cabernet Sauvignon reflects an opaque dark purple core. As the aromatics waft towards the nose, they deliver generous layers of cassis, antique wood, cigar box and black currant. On the palate, brooding dark fruits give way to briar, black currant and forest floor. More subtle notes of graphite, wet clay and seasoned leather, transition across the palate. The tannins are nicely balanced by the lush fruits which are in-turn kept fresh by the crisp acidity. This Cabernet Sauvignon continues to evolve on the palate showing depth and complexity with a lengthy finish.
2016 Clos Pegase Cabernet Sauvignon, Napa Valley 750ml
#19437
$55.00 per 750ml bottle
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Once in the glass, our Estate Cabernet Sauvignon reflects an opaque dark purple core. As the aromatics waft towards the nose, they deliver generous layers of cassis, antique wood, cigar box and black currant. On the palate, brooding dark fruits give way to briar, black currant and forest floor. More subtle notes of graphite, wet clay and seasoned leather, transition across the palate. The tannins are nicely balanced by the lush fruits which are in-turn kept fresh by the crisp acidity. This Cabernet Sauvignon continues to evolve on the palate showing depth and complexity with a lengthy finish.
100%Cabernet Sauvignon
14.9%alcohol
19months oak aging
35%new French oak

Vineyard Notes


At Clos Pegase we have 410 acres in Napa Valley made up of three vineyards, each with unique characteristics that bring out the very best of the grapes we grow each vintage. By working with these same three vineyards over the decades we have gotten to know the nuances that can be brought out in each wine leading to an unmatched style and level of quality. Each of our three vineyard locations grows Cabernet Sauvignon. Mitsuko’s in Carneros dedicates a section with unique rocky, well-drained soil and maximum sun exposure to Cabernet Sauvignon. Applebone and Tenma in Calistoga are prime Cabernet growing areas, offering sun and terroir distinctive to the region.

Winemaker Notes


Each block was hand harvested individually and brought to the winery where the clusters were sorted again before being destemmed. 50% of the grape clusters were crushed and 50% were left as whole berries during fermentation. The must was then allowed 2-4 days to cold soak, followed by a warm fermentation using a variety of different yeast strains. With two pump overs a day, the wine was pressed off the skins once it was dry. Wine was then sent to barrel to undergo malolactic fermentation. After fermenation was complete, wine was racked one more time and then allowed to rest in barrel for an additional 18 months in our caves. When the wine was ready, we gently filtered and bottled in mid-May of 2018

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