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2005 Carneros Chardonnay Pale gold in color with a green tinge, the 2005 estate Chardonnay greets the nose with aroma...Read more...
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This 2006 Chardonnay greets the nose with aromas of pear, peach and citrus, as well as some sweet toast. A full-bodied wine that shows excellent ba... Read more
Clos Du Val Chardonnay is Estate Grown and very classic Napa Valley style. Rich and creamy with ripe tropical fruit character, butterscotch notes, ... Read more
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 Chardonnay Wines
Food Pairings for Clos du Val Chardonnay Carneros
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This 2006 Chardonnay greets the nose with aromas of pear, peach and citrus, as well as some sweet toast. A full-bodied wine that shows excellent balance and is alive with vibrant flavors of concentrated fruit with just a hint of toast and has a long, crisp finish.
2005 Carneros Chardonnay Pale gold in color with a green tinge, the 2005 estate Chardonnay greets the nose with aromas of pear, peach and citrus, as well as some sweet toast. In the mouth, the wine is alive with the vibrant flavors of concentrated fruit, with a hint of toast. A full bodied wine, this Chardonnay shows excellent balance and exhibits a long, crisp finish. APPELLATION: Carneros COMPOSITION: 100% Chardonnay FERMENTATION: 100% barrel fermented AGING: 10 months in French oak barrels, 25% new ACID: 6.0 g/L pH: 3.5 ALCOHOL: 13.5% RESIDUAL SUGAR: dry SOIL TYPE: clay loam on fractured bedrock AGE OF VINES: average age 15 years old HARVESTED: September 1 – October 13, 2005 BOTTLING: August 2 – August 16, 2006 PRODUCTION: 13,000 cases produced RELEASE DATE: April 2007 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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