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Clos Pegase Napa Cabernet Sauvignon 2008

Cabernet Sauvignon from Napa Valley, California
  • WE92
  • CG91
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Winemaker Notes

Deep complex fruit notes of ripe black cherry, French plums and cassis are complemented by violets, baker's spices and a hint of cocoa and dried pipe tobacco. This smooth yet weighty wine possesses a mid-palate density balanced by classic structure, refined tannins and a lengthy finish.

Blend: 89% Cabernet Sauvignon, 10% Cabernet Franc, 1% Petit Verdot

Critical Acclaim

WE 92
Wine Enthusiast

This wine is another rewarding Cabernet from a winery with a great track record over the years. Blended with some Cabernet Franc and Petit Verdot, it’s dry and ultrasmooth, and while the tannins are thick, they’re sweet and ripe. The blackberry, cherry, blueberry and cassis flavors have a rich, fleshy opulence.

CG 91
Connoisseurs' Guide

Bright, fragrant and built around a mix of curranty and slightly berryish fruit with nicely fit nuances of spice and creamy oak, this wine is both fully ripened yet light on its feet. In the mouth, its keen focus on varietal fruit is again augmented by a light berryish note and by rich oakiness in flavors that are continuous, accessible and just tight enough at this writing to suggest further expansion with some four to six years of patient cellaring.

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Clos Pegase

Clos Pegase

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Clos Pegase, , California
Clos Pegase
Completed in 1987, Clos Pegase was designed to be a temple to wine on a 47 acre Calistoga vineyard. The winery has a total of 450 acres, mostly located in Carneros. The Clos Pegase label features Pegasus, painted circa 1890 by the French artist Redon. This painting is winery owner Jan Shrem's favorite work of art from his extensive private collection.

New York

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An often-overlooked wine-producing state that has recently begun to garner widespread attention

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An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

Chardonnay

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One of the most popular and versatile white wine grapes...

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

MSW10615081_2008 Item# 117643

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