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2018 Pinot Noir Carneros, Mitsuko's Vineyard


Subtle oak aromas intermingle with cherry, rhubarb and spice on the nose, while the palate delivers a silky, fruit-driven experience balanced by crisp tannins. Made to display complexity, balance and intensity, along with the ability to gracefully age in the bottle, this new release will improve in your cellar over the next 7-10 years.
2018 Clos Pegase Pinot Noir, Mitsuko's Vineyard, Carneros, 750ml
#24348
$40.00 per 750ml bottle
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Subtle oak aromas intermingle with cherry, rhubarb and spice on the nose, while the palate delivers a silky, fruit-driven experience balanced by crisp tannins. Made to display complexity, balance and intensity, along with the ability to gracefully age in the bottle, this new release will improve in your cellar over the next 7-10 years.
14.5% alcohol
30%new French oak
11months aging
100%Pinot Noir

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 and RC212 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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