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2017 Pinot Noir Carneros, Mitsuko's Vineyard, Dijon Clone 777


Upon opening, this wine shows an elegant style of Pinot Noir with aromas of dark cherries, slight brown notes of molasses and an earthy forest floor quality. On the palate the entry is soft and mouth coating, bringing flavors of clove, plum and cherry to the forefront. Medium-bodied tannins wrap themselves around the palate accentuating the savory character of the wine. The crisp acidity allows the wine to finish fresh and clean.
2017 Clos Pegase Dijon Clone Pinot Noir, Mitsuko's Vineyard, Carneros, Napa Valley, 750ml
#20305
$75.00 per 750ml bottle
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Upon opening, this wine shows an elegant style of Pinot Noir with aromas of dark cherries, slight brown notes of molasses and an earthy forest floor quality. On the palate the entry is soft and mouth coating, bringing flavors of clove, plum and cherry to the forefront. Medium-bodied tannins wrap themselves around the palate accentuating the savory character of the wine. The crisp acidity allows the wine to finish fresh and clean.
100% Pinot Noir
13.7%alcohol
50%new French oak
9months aging

Vineyard Notes


Mitsuko's Vineyard is 365 acres in the Los Carneros appellation within the Napa Valley. The rolling land of this vineyard has a broad range of soil types, elevations, slopes, and aspects which create countless distinct microclimates. After careful study, eight different grape varieties were planted at this vineyard utilizing every bit of its diversity. Chardonnay and Pinot Noir are commonly found in Los Carneros and are the keys to the region’s notoriety. In Mitsuko’s Vineyard these varieties receive ideal cooling breezes blowing in from the San Pablo Bay which create the slow, balanced growing season these varieties need to build complexity. The vineyard takes its name from founder Jan Shrem’s late wife with whom he became devoted to building Clos Pegase winery and making it an iconic destination in Napa Valley.

Winemaker Notes


The grapes were hand-picked in the early morning and delivered to the winery whilst the temperatures were still cool. Here they were sorted and destemmed before being sent to tank for four days cold soak. After the cold soak, the must was allowed to warm, encouraging a native fermentation which was co-inoculated with assmanhausen yeast. Punch downs happened twice a day until the wine was dry, where upon it was gently pressed to barrel where it underwent malolactic fermentation. After nine months in barrel it was lightly filtered and bottled.

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