One of the earliest wineries in the now famous Stag’s Leap district, Clos du Val was founded in 1972 by
American businessman John Goelet and French-born winemaker Bernard Portet. Bernard’s father had been
manager at Chateau Lafite, where he and his brother Dominique (ex Taltarni) were raised. Clos du Val began
life as 150 acres of vineyards on some of the finest land in the Stag’s Leap district. In 1973 an additional 180
acres of vineyards were purchased in the cool-climate Carneros region. The winemaking team now led by John
Clews and Kirsty Melton are building further on an already outstanding reputation, utilising the very best Napa
fruit to produce handcrafted, estate wines famed for their balance, elegance and complexity. The late maturing
Cabernet Sauvignon is the benchmark variety for wines from the Stag’s Leap district, where cool night-time
temperatures and the reflected heat of the Stag’s Leap Palisades during the day provide ideal conditions. In
comparison, Chardonnay and Pinot Noir are the stars of the Carneros region, where the cool maritime breezes
moderate the temperature and allow the extended slow and even ripening that these varieties demand to
achieve the level of concentration and rare delicacy that makes them so sought after.
In The Vineyard: The Merlot vines are between 19 and 28 years old and grow in gravelly, clay loams. In The Winery: Fermentation took place in closed top tanks with 2 pumpovers daily and 25 days of skin contact. 18 months in French oak barrels, 25% new barrels Food Recommendations: Try roasted beef, lamb, veal, venison,