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Clos du Val Cabernet Sauvignon Napa Valley 2011
From Clos du Val's Classic Series, this 2011 Carneros Pinot Noir is ruby in color and offers aromas of cherry, red currants, and spice on the nose. On the palate, flavors of berry fruit, vanilla, cola and spice with soft tannins and a long, well-balanced finish. This Napa Valley red will pair well with pork dishes.
Editorial Reviews for Clos du Val Cabernet Sauvignon Napa Valley
Smoky blackberry aromas with heaps of earth, black currant, black cherry and the lightest hint of mint. Elegant and smooth mouthfeel yielding toast and blackberry flavors, paired with a hint of tar, leather and earth, finishing clean and smooth, with good structure and earth backed by cinnamon and herb.
Four and a half glasses
External Reviews for Clos du Val Cabernet Sauvignon Napa Valley
For almost four decades Clos du Val has been producing distinctive Napa Valley Cabernets from their estate vineyards in the Stag's Leap District and beyond. French Winemaker Bernard Portet secured prime vineyard property back in the early 70's which have been the basis for the legacy this winery holds today. This 2011 is yet another classically expressive wine crafted by today' s winemakers, John Clews and Kristy Melton (Melton was selected by Wine Enthusiast Magazine as one of the wine world's 40 Under 40 rising stars!). This 2011 is a blend of 82% Cabernet Sauvignon, 8% Merlot, 7% Cabernet Franc, 2.5% Petit Verdot and .5% Petite Sirah. The wine was aged 18 months in 25% new French oak barrels and shows the house style of sheer seamless elegance.
WINEMAKERS COMMENTSThe cool vintage of 2011 allowed us a rather different approach in the vineyard than we normally get to have. Cool temperatures allowed a long hang time of fruit on the vine, contributing to ripe, yet elegant aromatics. It has notes of chocolate, blackberry and fresh black pepper on the nose. The textures are far silkier than recent vintages, creating a vibrant wine with flavors of toffee, vanilla, blueberry and currant. The tannins are well integrated, creating a wine for which Clos Du Val is known; balanced, elegant, and classic.HARVESTHarvest 2011 will go down as one of the most interesting and educational vintages in recent memory. An incredibly cool and wet spring had a big hand in reducing crop size, particularly in Cabernet Sauvignon and Sauvignon Blanc.With a light crop and a continued cool summer, the grapes ripened slowly and evenly through the season and into the fall months. Harvest began a few weeks later than normal, on September 12 with Yountville Sauvignon Blanc. Many of our top SLD and Carneros blocks were harvested before an unseasonable bout of rain began in late September. The continued showers and cool weather gave our winemakers many opportunities to be in the vineyard and evaluate ever changing conditions. With the latest ever conclusion to harvest on November 1, the winemaker is incredibly happy with a small, high quality vintage.HISTORYClos Du Val, French for small vineyard estate of a small valley, was founded in 1972 in the now legendary Stags Leap District by Franco-American entrepreneur John Goelet. After a worldwide search to purchase vineyard properties from which to craft world-class wines, 150 acres in Stags Leap and 180 acres in Carneros were chosen, solidifying Clos Du Vals iconic stature and formidable place in Napa Valley history.COMPOSITION: 82% Cabernet Sauvignon8% Merlot7% Cabernet Franc2.5% Petit Verdot0.5% Petite SirahFERMENTATION: Traditional stainless steel tanks with 2 pumpovers dailyAGING: 18 months in French oak barrels, 25% new barrelsAGE OF VINES: 12-29 yearsACID: 5.9 g/LpH: 3.67ALCOHOL: 13.5%
Opulent, brooding purple hue is accentuated with aromas of ripe black and purple fruit, black pepper and subtle hints of toast. The palate displays a seamless integration of intense flavors that include chocolate, toffee and blackberry. The wine has a rich yet powerful mouthfeel marked by focused, silky tannins and a long, lingering finish.
Food Pairings for Clos du Val Cabernet Sauvignon Napa Valley
Dietary Information: Organic