Bloomberg.com
Top 10 Wines Feature Clos Du Val Chardonnay
Clos Du Val has long been one of my favorite California wineries, with more than three decades of experience on its side. It shows in the delightfully crisp 2006 Chardonnay ($24) with its pretty vanilla notes. This is a cool-climate chardonnay, easily distinguishable from the overripe, heavily oaked examples from other parts of Napa Valley. (January 5, 2009)

east valley tribune (az)
Recommended
Here’s a wine that tastes far more luxurious than its price. The grapes come from a 180-acre estate in the Carneros region, where cool marine influences extend the growing season and forces added nuance, or “terroir,” into the fruit. The wine is alive with concentrated citrus-peach aromas and flavors and some
sweet toastiness from light oak fermentation. Chill and sip on its own. (May 6, 2008)

colorado wine news
Recommended
The 2006 Chardonnay was barrel fermented and spent ten months in French oak, 20% new. It opens with soft oak before flavors of oak, mineral, lemon and apple which finish long and broad. Well put together. (April - June 2008)

ventura county star (ca)
Label to Look For
While chardonnay often is criticized for having an excessive oak component, some producers feature unoaked chardonnay as a selling point. But there are still some who do it right, and this Clos Du Val Chardonnay provides a welcome balance of citrus and pear with notes of vanilla from toasted oak. It will restore your faith in California chardonnay! (April 9, 2008)

msnbc
Recommended
My top chardonnay was from Clos Du Val, a famous Napa Valley property that grows its chardonnay in the Carneros region. … This elegant and lean chardonnay is rather Burgundian in style, with notes of pear, melon, honeysuckle, cumin seed and a mineral underlay. (March 20, 2008)

the detroit news
Recommended
Once in a while, you have to lift your sights -- taste what the benchmarks are so you have a proper perspective on everything else. So it is with this Clos Du Val Chard, produced by a renowned veteran grower off vineyards you might call the “gold coast.” Carneros is cooler than Napa, which slows and lengthens the ripening period, making it ideal for Chardonnay and Pinot Noir. This wine is a perfect marriage of high-quality fruit and French wood barrels: The toast on the barrels is still prominent, giving a “creme brulee” character to the nose. Underneath the toast, you get the intense tropical fruit -- pear, peach and citrus. On the palate, you get wonderful fruit acidity balancing the effect of the wood, and vibrant fruit flavors. In its own way, it’s as bold and expressive as a Cabernet. It’s got so much presence, you have to carefully match it with food -- perhaps pounded veal cutlets, an Italian risotto, or plump-cooked chicken breasts in a cream sauce. It’s a wine to sip and savor, and think about. (March 9, 2008)

wine lovers page
Rating: 87
Aromas of pears, butter and toasty oak emanate from this brass-gold Chardonnay. It is elegant on the entry, well balanced and displays generous fruit and French oak flavors. (March 2008)

in the kitchen with narsai david
Recommended
Pale straw color with a citrusy aroma leads to a bright, palate awakening flavor. That makes this a superb food wine. The tartness lingers and would be the perfect match for rich dishes of poultry or fish. I’d love this with a paella. (Feb. 26, 2008)

california grapevine
Highly Recommended
Medium-light golden yellow; attractive, buttery, toasty, earthy, spiced apple aroma with a hint of fried bacon; medium-full body; crisp, tight, lean, green apple flavors; lingering aftertaste. (February/March 2008)

Rocky Mountain News
Recommended
(July 24, 2007)

New York Daily News
Recommended
This wine is from Carneros, a cooler area in the southern part of Napa Valley - even more specific than Napa Valley itself - that's famous for its Chardonnay. The wine's smoky aroma reminded me of white Burgundies, wines from France's classic Chardonnay zone. The wine is full-bodied and dry with subtle flavors of ripe apple and citrus fruit, as well as some minerally character, and texture that's soft but crisp, too. (April 29, 2007)

Abilene Reporter News (TX)
Recommended
...Is full-bodied and has plenty of toasty oak. Pale gold in color, it has ample pear and citrus flavors that balance its oaky qualities. (April 11, 2007)

Washington Examiner
Recommended
(Winemaker) John (Clews) is always looking for varietal expression in his wines. His judicious use of oak is evident here in the fresh scents of peach, pear and toasted nuts that greet your nose on the bouquet. Creamy flavors of apples and nectarines coat the tongue beautifully and are complemented by hints of buttered toast on the full finish. There’s just enough acidity to keep the flavors focused and fresh. Enjoy with black cod in brown butter sauce. (April 5, 2007)

Wine Skinny
Recommended
Very nice, with a core of lemony concentration supporting lush pear, peach and fig flavors. Appealing balance and a long, toasty finish. (March/April 2007)

Wine Review Online
Rating: 89
Clos Du Val has made a name for itself with their lush red wines made from Bordeaux grapes, which makes sense since their founder, Bernard Portet, was raised in Bordeaux. I should no longer be surprised that they make excellent wine from non-Bordeaux grapes, such as Chardonnay, since they do it consistently. Although I long for the days when Chardonnays had less than 13% alcohol, this one is balanced, elegant, and not over-ripe, and has just the right combination of creamy toastiness and citric acidity. (March 27, 2007)

East Valley Tribune (AZ)
Recommended
Many wine fans are surprised to see chardonnay associated with Bordeaux-centric Clos Du Val, but that’s exactly what’s in the bottle — 100 percent, barrel-fermented chardonnay goodness. Yes, it’s barrel-aged, but not the oppressive allergy-evoking variety. It’s fresh and fruit-forward with concentrated stone and citrus fruit impressions. Lightly chill and drink on its own or with a grilled chicken Caesar. (March 21, 2007)

San Francisco Chronicle
Rating: Two Stars
Founded in 1972 by French winemaker Bernard Portet, Clos Du Val aims for a French style that's very notable here. This is the most Chablis-like of the Chardonnays we tasted, with strong aromas of mineral and dirt, stony flavors and lemon fruit in the background that persists throughout the rounded finish. (May 4, 2007)

The Wine News
Rating: 87
Bouquet of toasted oak, green bananas and clove. Tart flavors of lime, mineral and grapefruit. Very crisp, acidic finish. (June / July 2006)

Wine Skinny
Deftly balanced, with richness on the one hand, and mouthwatering acidity on the other. Tropical melon, crisp pear, cream, citrus and smoke mingle through a long, juicy finish. Food friendly! Ready to drink now and over the next two or three years. (June 12, 2006)

Winona Daily News (MN)
Rating: 93
Impressive balance in an elegant, complex, well-made and substantial premium dinner and aperitif wine with Burgundian styling, lively citrus and tropical fruit, crisp acidity and a long tasty toasty finish. (June 9, 2006)

Fredric Koeppel on Wine
Rating: Excellent
If impeccable balance and integrity are your standards, here’s a chardonnay for you. It’s rich without being creamy or candyish, ripe without being tropical or overbearing, and elegant without being attenuated. It offers grapefruit-pineapple flavors enhanced rather than dominated by oak, having been aged 10 months in French barrels, only 25 percent of which were new. Hints of fresh bread, green apples, cloves and minerals complete a luscious, yet crisp, package. We drank this at home with tuna burritos, having briefly seared some sushi-grade tuna and wrapped it with red onions, avocado, romaine lettuce, black bean-corn salsa and various other condiments in flour tortillas. Yum and yum. (May 4, 2006)

Anniston Star
Great classic chardonnay from the cool growing region of Carneros. Fruity, but not too buttery. Food friendly and crisp. Drinking nicely now, but if kept in a cool place could be held for up to five years. (May 3 , 2006)

Houston Chronicle
Rating: 4 1/2 stars
Good acidity and a touch of minerals make this a European-style wine, not one of those overblown butter bombs; nuances of citrus are quite appealing; subtly complex. (April 5, 2006)

KCBS - Narsai David's Food News
Elegant aromas of a toasty kind of oak lead to a delightfully balanced quality on the palate. Here's a wine equally ready to be served as an aperitif, or to serve with your best seafood dish. Rich enough for lobster and cream, but balanced enough to serve with a filet of sole. Very nice price. (April 3, 2006)

Moody's Weekly Wine Review
This was an exciting vintage for the Carneros vineyard where these grapes were harvested, just prior to a week or so of 100-degree days in September. The wine is very clean and full of character with ripe pear and apple flavors enhanced by excellent acidity. Reminiscent of a top Puligny-Montrachet.

The wine was barrel-fermented in oak (20%-25% new), malolactic fermentation was natural and allowed until the remaining natural acidity was just right. Winemaker John Clews thinks this is much more preferable than to allow complete malolactic and then add back tartaric acid, and this obviously worked well here.

Not a big, buttery Chardonnay. Instead, ripe fruit with necessary, balancing acidity makes this a great food wine. 100% French oak used for aging.

(March 30, 2006)

Appellation America
According to the panel, “this is Carneros again” and “it’s the Chardonnay I’d drink every day.” It has a very elegant, nice grain with jasmine, citrus and a mineral and earthy quality. The oak is in check here and it will get better with age, perhaps up to 10 years. (February 2006)

Wine Enthusiast
Rating: 91; Editor's Choice
Seems riper and juicier than past CDV Chards. Brims with polished apple, peach and pear flavors, and is very spicy. Turns clean and oaky on the finish. Editors’ Choice. (October 2005)

Bon Appétit
Starters – Hooray for Half-Bottles -- “The eminently portable, picnic-perfect half-bottle is better than ever, with more producers issuing their vintages in the 375ml size. A few of our faves are Clos Du Val Carneros Pinot Noir ($12) and Chardonnay ($11) from California…” (August 2005)

Gourmet
The 2003 Clos Du Val Carneros Chard is one of seven wines recommended.

“…The Carneros 2003s of Benziger and Clos Du Val are a little fuller and fruitier, however, and will suit anyone who prefers a bit more weight in their Chardonnay.” (July 2005)

Restaurant Wine
Rating: 3+ stars
Fruity, moderately complex, full bodied, and balanced; a very good wine that has a medium long, persistent finish. (Issue #106)

Chicago Daily Herald
I recommend Clos Du Val's 2003 Napa Valley Chardonnay ($21), imminently drinkable with balanced fruit, acid and oak enough to soften texture and lace flavors with vanilla and brown spice. ( June 8, 2005)

Taste California Travel
“Pick of the Week”
Pear and citrus aspects with a nice creaminess and suffused with an almost-butterscotch quality. Was fine foil to an excellent creamy veal and Crimini mushroom dish. ( June 2, 2005)

The Register-Guard (OR)
Made from handpicked grapes and aged in French oak barrels, this wine has a rich, oily feel in your mouth. Ripe tropical fruit flavors are complemented by just the right amount of acidity for a wine that is pleasantly crisp. It is classic Carneros chardonnay and very much worth $21. ( May 4, 2005)

Wine Lovers Page – Bucko’s New Releases
Lovely pineapple, pear, vanilla and butterscotch aromas and flavors are supported by very bright acidity. Similar flavors linger on the extended finish. ( May 1, 2005)

The Anniston-Star ( AL)
Excellent. Great lushness with lots of fruit but subtle and crisp enough to go with seafood and poultry. ( April 13, 2005).

The State (SC)
Looking for a stylish, clean chardonnay? Then look no further than this winner - a classic blend of clean fruit flavors without the cloudiness of oak.