Winemaker Notes
Professional Ratings
-
James Suckling
One of the finest sauvignon blancs produced in Napa from the 2024 vintage. Mineral- and citrus-driven with aromas of wet stone, lemon peel, flint, grapefruit and blackberry bush. The palate is tightly wound, with focus and high tension. A nod to Pessac.
-
Robert Parker's Wine Advocate
A blend of 88% Sauvignon Blanc and 12% Sémillon, Clos du Val's 2024 Sauvignon Blanc is partially barrel fermented, with the balance made in stainless steel. A hint of boxwood joins pink grapefruit and nectarine notes on the nose, while the medium- to full-bodied wine is gently creamy in feel while remaining fresh and lively, with a long, vibrant finish.
-
Vinous
The 2024 Sauvignon Blanc (Napa Valley) is a tasty white from Clos du Val. Lime peel, marzipan, sage and floral notes open first. A healthy dollop of Sémillon adds mid-palate texture and richness. This is very nicely done.
-
Wine Enthusiast
Presenting an energetic wash of citrus andfreshness with a spine of minerality, this wine bringstogether mixed grapefruit, sweet lemon, honeysuckle,and a kiss of spice. Racy acidity keeps the silken mouthfeel crisp, detailed, and refreshing.
-
Wine Spectator
A bright, intense white, featuring Meyer lemon, tangerine and Key lime flavors that are mouthwatering, backed by a crisp core of acidity. A note of saline and pops of fresh-clipped herbs including lemon verbena and lemon mint linger on the finish.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific wine characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth red wines with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.