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…
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:…
