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Clos du Val Cabernet Halves 2006

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Winemaker's Notes:

One of the earliest wineries in the now famous Stag’s Leap district, Clos du Val was founded in 1972 by American busi...

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Suggested Recipe Pairing

Greece Athenian Salad featuring RiceSelect™ Texmati® Brown Rice

Heart-healthy RiceSelect™ Texmati® Brown Rice has a slightly nutty taste that goes well with flavors like feta, olives, and Cabernet Franc Wines

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Winemaker's Notes:

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.The winemaking team now led by John Clewes 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. This Cabernet Sauvignon has a deep ink coloured wine with a purplish hue. The concentrated nose has a balanced blend of dark fruits, bell pepper and toasty oak. Flavours of blackberries and blackcurrant lead to an expansive mid-palate, with a lovely integration of acid and wood complimenting the fruit. The velvety tannins and great length demonstrate why the classics are always in style. Food pairing: Slam in the lamb! Alternatively stick with quality British beef or a host of other succulent meat roasts.

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.The winemaking team now led by John Clewes 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. This Cabernet Sauvignon has a deep ink coloured wine with a purplish hue. The concentrated nose has a balanced blend of dark fruits, bell pepper and toasty oak. Flavours of blackberries and blackcurrant lead to an expansive mid-palate, with a lovely integration of acid and wood complimenting the fruit. The velvety tannins and great length demonstrate why the classics are always in style. Food pairing: Slam in the lamb! Alternatively stick with quality British beef or a host of other succulent meat roasts.

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