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APPELLATION: Napa Valley COMPOSITION: 85% Cabernet Sauvignon, 10% Cabernet Franc, 3% Merlot, 2% Petit Verdot FERMENTA...Read more...
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Full bodied - not particularly memorable Read more
Light fragrant nose, cherry, leather nice. Acidic, tart finish. Blueberry. Rose petals. Enjoyed at Strip House with a nice Ribeye Read more
Lots of eucalyptus and menthol to start, this is some real solid Napa Cab. Lots of minerality and menthol to play counterpoint to the rich fruitine... Read more
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Clos du Val Cabernet Sauvignon Napa Valley
Full bodied - not particularly memorable
Light fragrant nose, cherry, leather nice. Acidic, tart finish. Blueberry. Rose petals. Enjoyed at Strip House with a nice Ribeye
Lots of eucalyptus and menthol to start, this is some real solid Napa Cab. Lots of minerality and menthol to play counterpoint to the rich fruitiness. There's great fruit - plums, figs and blackcurrent which leads to tobacco notes. The finish is still tight and the wine will age over time.
Deep ruby color. Black currants on the nose, with some blackberry qualities on the palate. Nice tight finish. Should be excellent from 2012-2017.
Very smooth and quickly changing opening. Predominent current and a rather interesting smooth finish. I would buy this again. Good for a house wine.
There's really nothing special or unique about this wine, just a solid choice for a cab. I had this pair with grilled rib eye steaks and they go together great. The only thing that's negative for me about this wine is that it's really spicy on the back, almost like an Argentinian wine. Overtones of berry and tobacco, I've had this a few times now and it's always been solid.
Enjoyable with steak, full bodied. Recommended by Strip House as they were out of the Clos du Bois. Upgrade!
External Reviews for Clos du Val Cabernet Sauvignon Napa Valley
Deep purple-black in color, the 2005 Napa Valley Cabernet Sauvignon displays aromas of black currant, cassis and spice. This powerful, full bodied wine is packed with the richflavors of ripe dark fruit. Tannins are silky and smooth, resulting in a seamless yet intense wine of structure and balance. Enjoy this wine now, or age it for an additional 5-10 years.
Wine Tasting NotesThis intense, complex Cabernet Sauvignon depicts a black color in the core of the glass, as well as layers of purple hues toward the perimeter. The nose exudes aromas of rich black currant fruit, followed by a hint of toast. Flavors of black fruit dominate the palate and lead to a full-bodied, powerful wine that is well-centered and leaves an exceptionally long finish. True to Clos Du Vals winemaking style, this classic Cabernet Sauvignon yearns to be enjoyed with a filet mignon of equal quality.
This young wine will benefit from several years in the cellar, but if you drink it now, decant it for a few hours before serving. That will at least give the tannins some chance to breathe and soften, revealing the complex flavors of currants, blackberries, cassis, olive tapenade and sweet oak. - S.H.
APPELLATION: Napa Valley COMPOSITION: 85% Cabernet Sauvignon, 10% Cabernet Franc, 3% Merlot, 2% Petit Verdot FERMENTATION: closed-top tanks with pumpovers; 25 days with skin contact AGING: 17 months in French oak barrels, 25% new ACID: 6.0 g/L pH: 3.65 ALCOHOL: 13.5% SOIL TYPE: gravelly clay loams AGE OF VINES: average of 12 years old HARVESTED: September 22 - October24, 2005 BOTTLING: July 2007 PRODUCTION: 40,000 cases produced RELEASE DATE: April 2008 Early budbreak in February was followed by a cool March and April with above-average rainfall. A heat spike in May actually burned some leaves, but the quality of the fruit was not affected. June was cool again, with the highest rainfall in history. Vineyards on heavy ground suffered with excessive vigor and extremely high mildew pressure. July and August were cool, but August 29 to 31 were extremely hot and caused some Pinot Noir dehydration and vine stress. The first week in September was unusually cool again. Then the Indian summer began and continued into November. Harvest started August 29 with Sauvignon Blanc and finished October 24 with Cabernet Sauvignon. In general, the wines are exceptional, with ripe flavors and very well balanced acids and tannins. An excellent Clos Du Val year.
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