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2016 Pegaso Napa Valley


Dark purple opaque in the glass and heavily aromatic, expressing plums, blackberry and coconut husk. On the palate reveals a soft and silky textured wine, with bold tannins dark fruit, anise and chocolate. Lower acidity contributes to the rich expansive flavor of this wine and the judicious use of oak gives fragrant tones of vanilla on the finish. 40% Cabernet Sauvignon, 40% Petit Verdot, 20% Syrah.
2016 Clos Pegase Estate, Pegaso Red Blend, Napa Valley 750ml
#21556
$45.00 per 750ml bottle
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Dark purple opaque in the glass and heavily aromatic, expressing plums, blackberry and coconut husk. On the palate reveals a soft and silky textured wine, with bold tannins dark fruit, anise and chocolate. Lower acidity contributes to the rich expansive flavor of this wine and the judicious use of oak gives fragrant tones of vanilla on the finish. 40% Cabernet Sauvignon, 40% Petit Verdot, 20% Syrah.
15.5%alcohol by vol
40%Cabernet
18months aging
3estate vineyards

Vineyard Notes


Clos Pegase owns more than 400 acres of land in the Napa Valley, with 286 planted to grapes. The three vineyard sites are located in three distinct areas, ranging from the base of Mount St. Helena to the San Pablo Bay in Carneros.

Our 2016 Pegaso Red blend is comprised of grapes from each of these three unique vineyards. Cabernet Sauvignon from our Applebone and Tenma Vineyard, and the Petit Verdot and Syrah from our Mituko's Vineyard in Carneros.

Winemaker Notes


Each varietal was 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 variety of different yeast strains. With two pump overs 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 mature in barrel for 18 months in our caves. Blending was carried out three months prior to bottling.

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