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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Food Pairings for Clos du Val Zinfandel California
Editorial Reviews for Clos du Val Zinfandel California
A little anise, slightly leafy, faint red fruits, some sweet tobacco, a bit charry, American oaky, tarry, leathery - Nice balance on entry, bright with faint but fresh amarena cherry and plum fruit. The tannins are brittle and the wine rather medium bodied with solid bright sour/bitter cherry fruit on the backend that yields to a soft oaken underlay. Very nicely balanced in the mouth and while drying out still offers some attractive fruit notes accented by leather and spice. Finish is short. Rather like an old Chianti. 86pts
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 Zinfandel has a deep ruby red hue. Brambly notes of spice, minerals, black pepper and cherry marry with a some subtle tobacco aromas. Ripe, red berry fruit dominates throughout the palate. It is a beautifully balanced wine with moderate tannins; stunning with red meat roasts and great for the 'posh BBQ'.
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