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Clos Du Val Stags Leap District Cabernet Sauvignon 2008

Cabernet Sauvignon from Napa Valley, California
  • W&S91
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Winemaker Notes

This Flagship Cabernet Sauvignon hails from our renowned Stags Leap District vineyard, best known for elegant and opulent wines. Deep garnet in color this wine is aged in French oak for 24 months. The wine is full bodied and accented with complex flavors of black fruit, chocolate, and dried herbs. The 2008 Stags Leap District Cabernet Sauvignon exhibits extraordinary complexity and balance, bolstered by fully integrated, silky tannins. Enjoy now or cellar for at least 10+ years.

Blend: 94% Cabernet Sauvignon, 6% Merlot

Critical Acclaim

W&S 91
Wine & Spirits

This captures the sumptuous layer cake of tannins that SLD cabernet can give. The fruit is pomegranate-black, the wine spicy and as fat as a duck, the seared breast of which would make a fine complement. Clos de Val's cabernets tend to age well, and this bold, rich vintage will likely follow suit.

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Clos Du Val

Clos Du Val

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Clos Du Val, , California
Clos Du Val
Clos Du Val, French for "small vineyard estate of a small valley," was founded in 1972 in the now legendary Stags Leap District by Franco-American entrepreneur John Goelet. After a worldwide search to purchase vineyard properties from which to craft world-class wines, 150 acres in Stags Leap and 180 acres in Carneros were chosen, solidifying Clos Du Val's iconic stature and formidable place in Napa Valley history.

Today, for Clos Du Val Winemaker Kristy Melton, it is the bounty from these renowned vineyards that acts as the foundation for the distinctive, terroir-driven wines of balance and elegance for which Clos Du Val is known.

Champagne

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Associated with luxury, celebration, and romance...

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

FED324540_2008 Item# 116790

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