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One of the earliest wineries in the now famous Stag’s Leap district, Clos du Val was founded in 1972 by American busi...Read more...
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Needs to breathe a bit before drinking. Balanced but lacked the punch of the big reds that I prefer. Not a great value at $23. Read more
The nose on this wine is very interesting, with some black fruit aromas up front, blackberries, plum, and a good bit of spice, all wrapped in some ... Read more
This is a dry, tannic and somewhat earthy Merlot. The structure is impeccably elegant, and there's a wealth of herb-infused blackberry and currant ... Read more
Food Pairings for Clos du Val Merlot Napa Valley
Needs to breathe a bit before drinking. Balanced but lacked the punch of the big reds that I prefer. Not a great value at $23.
The nose on this wine is very interesting, with some black fruit aromas up front, blackberries, plum, and a good bit of spice, all wrapped in some wonderful earthy aromas (for my friends who like that "barnyard" quality, this one has it in spades!). The taste has some lovely fruit up front that effortlessly transitions to dried herbs, anise and a bit of oak, the nicely structured tannins lend great support to a long, smooth and earthy finish. See my full review on my blog here: http://allaloneonaplanetfullofpeople.blogspot.com/2013/04/2005-clos-du-val-napa-valley-merlot.html
External Reviews for Clos du Val Merlot Napa Valley
This is a dry, tannic and somewhat earthy Merlot. The structure is impeccably elegant, and there's a wealth of herb-infused blackberry and currant fruit flavor that makes it rewarding.
Wine Tasting NotesThis Merlot has a purple-black center, surrounded by a garnet color along the perimeter. With complex black fruit, black olive, dried herb and cassis aromas, this full bodied, smooth wine has flavors of spice, licorice, blackberry and dark plum. A complex yet approachable Merlot, this wine showcases a long, lingering finish and is an excellent example of Clos Du Vals classic style.
Complex currant, herb, rhubarb and black cherry aromas lead to similar flavors in a rich, focused, fruit-packed style. Sufficiently tannic to merit cellaring, this is a wonderful 1999 that is concentrated, yet sleek and refined. Best from 2003 through 2012.
Shows fine qualities, from the balanced, rich mouthfeel to the cherry, violet and cocoa flavors to the long, spicy finish. Plenty of restrained elegance and finesse in this dry, polished Merlot. Drink now.
This is an elegant, sexy wine, softly luxurious and velvety, with impressive flavors of blackberries, chocolate, plus and oak. It's fairly tannic, and should improve over the next five years.
Medium ruby; attractive, elegant, complex, plummy, sweet black cherry fruit aroma with hints of cassis and black olive; medium-full to full body; rich, refined, dark cherry and blackberry fruit flavors; well balanced and structured; medium-full tannin; lingering aftertaste. Showing some elegance and finesse, this wine is eminently drinkable and should also continue to develop with several more years of bottle aging. (April/May 2008) - California Grapevine
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. Dark ruby in color with a garnet center, this Merlot offers aromas of black fruit, black olives, dried herbs and cassis. This full bodied wine is packed with intense black fruit flavors, as well as notes of spice, forest floor and a hint of toast. The mouthfeel is rich, with a solid middle and a silky, lingering finish. Enjoy this Merlot with braised chicken, cold duck, roasted turkey, roasted beef, lamb, veal,liver, venison, meat casseroles - in fact, meat generally
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