2023 Harvest Update
Vineyard Update from Viticulturist Ryan Decker “The 2023 vintage has been a relatively cool one to be sure, but it will likely go down as one of the best in many years. The intensity of color and flavor that we…
2021 Cabernet Sauvignon paired with Lebanese Roast Chicken & Israeli Couscous
Original recipe by Chef Helen Goelet, one of Clos du Val’s third-generation owners. Combining the nuances of fresh herbs, comforting couscous, and caramelized yogurt, this pairing delivers a balanced expression of familiar flavors with bursts of bold zest.
2022 Sauvignon Blanc with Pear & Goat Cheese Salad
Original recipe by Chef Helen Goelet, one of Clos du Val’s third-generation owners. Fresh and expressive with just the right dry finish, this beautiful Sauvignon Blanc begs for a tangy, nutty, and salty pairing. Where the goat cheese and dill…
2023 Spring Estate Update
Vineyard Update from Viticulturist Ryan Decker "The 2023 growing season is finally underway at our Stags Leap District estate! Thanks to the cold and wet weather this winter, our vines slept in like college kids. Budbreak was several weeks later…
2023 Winter Estate Update
Despite a downpour of rain and even a glimpse of snow in the Stags Leap District, we've had a wonderful winter season here at Clos du Val. Luckily, our vines are still dormant, so this cold weather isn't hurting…
2021 Sauvignon Blanc with Grilled Mushroom Skewers
Original recipe by Chef Helen Goelet, one of Clos du Val’s third-generation owners. Full of savory umami and sweet caramelization, these little bites bring out the delicate saline minerality lurking in our beautifully acidic yet tropical Sauvignon Blanc. Serves 6-8…
Seared Scallops with Coconut Creamed Corn, Sweet Peas, and a Mango-Lime Relish
Our fresh and vibrant 2021 Sauvignon Blanc is a perfect match for all things seafood. This original recipe by Chef Helen Goelet is a beautiful meal to share at your next al fresco lunch or dinner. Serves 4 Serve with:…
Stags Leap Selections
Remember when our winemaking team began blending sessions for our 2021 wines? Since then, winemaker Carmel Greenberg and assistant winemaker J.P. Pierce have tasted through various potential blends made from barrel samples. They started with our flagship Napa Valley Cabernet,…
The Business of Blending
Blending is a quintessential part of Clos du Val's signature winemaking style, but the mechanics of blending upwards of 1000 barrels at a time is not as simple it may sound. A few weeks ago, we talked to…
Earth Day & Olive Trees
Happy Earth Day! In our first ever weekly update, Olav showed us the beginnings of a major landscaping project, focused on replanting trees and other vegetation on our estate with more drought-tolerant species. This project will help us continue to…
