Clos Du Val was founded in 1972 by John Goelet, an American investor with deep French roots, and Bernard Portet, whose father was the technical director at Chateau Petrus. From the beginning it was a California winery with a Bordeaux soul, producing Stags Leap District Cabernet built for aging and for food.

History of Clos Du Val

John Goelet hired Bernard Portet to source and develop a Napa Valley estate in 1972 after Goelet recognized the region’s potential during visits from France. Portet, whose father Yves had been cellar master at Chateau Petrus in Pomerol, landed in the Stags Leap District and immediately understood its potential for structured, elegant Cabernet Sauvignon.

Clos Du Val entered the 1976 Judgment of Paris with its 1972 Cabernet Sauvignon and finished third in the red wine category behind Stag’s Leap Wine Cellars and Ridge Monte Bello. The result confirmed what Portet already believed: the Stags Leap District could produce Cabernet at the level of classified Bordeaux. Portet led winemaking until 2009. The estate has since passed through several ownership changes and today operates under new ownership with a revitalized program.

Bernard Portet grew up at Chateau Petrus where his father ran operations. He applied the same philosophy in Napa: restrained winemaking, food-friendly structure, and wines built for the long haul.

Stags Leap District and Clos Du Val terroir

The Stags Leap District occupies the eastern floor of Napa Valley, sheltered by the ancient volcanic palisade cliffs and cooled by afternoon airflow from San Pablo Bay. The combination creates a distinctive microclimate: warm enough for full Cabernet ripeness, cool enough for the acidity and freshness that define the AVA.

Clos Du Val farms estate vineyards on the valley floor near the Silverado Trail, where thin volcanic loam over fractured basalt forces vine roots downward and naturally limits yields. The soils and the airflow together produce Cabernet with the silky tannins and mineral freshness that distinguish Stags Leap from other Napa sub-appellations.

The wines of Clos Du Val

Cabernet Sauvignon from the estate is the anchor, made in the classic Clos Du Val tradition of food-friendly structure over sheer power. The Hirondelle Estate Cabernet is the top tier, named for the barn swallows that nest on the property each spring. It spends 22 months in French oak and is built for aging.

The Three Graces Cabernet is a more accessible tier from Napa Valley fruit. Clos Du Val also produces Merlot, Chardonnay, and Pinot Noir. The Ariadne white blend, a Chardonnay and Viognier combination, has been a distinctive part of the lineup since its introduction.

Food pairings for Clos Du Val wines

The food-friendly philosophy built into Clos Du Val Cabernet from the start means these wines are designed to work at the table rather than impress in isolation. Lamb is the natural match: rack of lamb with Dijon and herbs, braised lamb shank with white beans, or a leg of lamb roasted with garlic and rosemary. The Cabernet’s structure and restrained tannins meet the protein and fat without overwhelming the food.

The Hirondelle Estate tier, with its additional structure from longer barrel aging, wants the richest preparations: prime rib, beef Wellington, or duck confit. The more accessible Three Graces works beautifully with a grilled rib-eye or a hearty mushroom risotto. The Ariadne white blend pairs with roasted chicken, lobster bisque, or mild soft cheeses.

Clos Du Val: common questions