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2016 Cabernet Sauvignon Napa Valley, Tenma Vineyard, Block B3


The nose shows elegant aromas of red fruit, a touch of cocoa and espresso bean. On the palate the tannins are fine grain and well-integrated into the wine. The acidity sits back on the palate giving a lush mouthfeel with plenty of length and persistance. Flavors of blackcurrant, briar and forest floor come through on the palate, evolving into more complex secondary notes of cigar box and cedar.
2016 Clos Pegase Cabernet Sauvignon, Tenma Vineyard - Block B3, Napa Valley, 750ml
#21560
$100.00 per 750ml bottle
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The nose shows elegant aromas of red fruit, a touch of cocoa and espresso bean. On the palate the tannins are fine grain and well-integrated into the wine. The acidity sits back on the palate giving a lush mouthfeel with plenty of length and persistance. Flavors of blackcurrant, briar and forest floor come through on the palate, evolving into more complex secondary notes of cigar box and cedar.
16%alcohol
100%Cabernet Sauvignon
18months oak aging
1estate vineyard

Vineyard Notes


Our Tenma Vineyard is located in the foothills of Mount St. Helena northeast of the town of Calistoga. These 40 acres of rugged land are part of an alluvial fan spilling out from the Palisades Mountains in the northeast corner of the Napa Valley. The rocky terrain here is well-drained with a very sparse topsoil which is a perfect combination for growing world-class Cabernet Sauvignon when combined with the climate of Napa Valley. The low grape yields of these old vines result in highly concentrated wines with an elegance and complexity rarely seen, even within the famous Napa Valley. These grapes have proven to be a worthy backbone for our flagship Hommage Cabernet Sauvignon, and this particular selection is single block sourced from Tenma Vineyard.

Winemaker Notes


Each block hand harvested individually and brought to the winery where the clusters were sorted again before being destemmed, with 50% crushed and 50% whole berries in the fermentation. The must was then allowed 2-4 days cold soak followed by a warm fermentation using a veriety of different yeast strains. With two pumpovers a day the wine was only pressed off the skins when dry. It was then sent to barrel to undergo malolactic fermentation. Once this was complete it was racked one more time and then allowed to rest in barrel for 18 months in our caves. After 12 months in barrel we taste through all the individual blocks and select two that we feel are the highest quality and show individual character, these form our single block series.

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