The wine’s velvety texture has layers of dark fruits all leading to a long, well-integrated finish, with silky tannins that envelop the wine beautifully.

APPELLATION: Stags Leap District
COMPOSITION: 95% Cabernet Sauvignon
5 % Cabernet Franc
FERMENTATION: 7 days in stainless steel tanks,
24 days extended maceration
AGING: 17 months in French oak barrels,
50% new barrels
ACID: 6.1 g/L pH: 3.65
ALCOHOL: 13.5%
RESIDUAL SUGAR: <0.02 gr./100 ml.
SOIL T YPE: sandy loam
AGE OF VINES: 6 years
HARVESTED: September 18-25, 2000
BOTTLING: July 24-26, 2002
PRODUCTION: 2,018 cases produced
SUGGESTED RETAIL: $62 per bottle
RELEASE DATE: June 2003

WINEMAKER’S COMMENTS
The 2000 Cabernet Sauvignon, Stags Leap District, “Oak Vineyard” comes from
the vineyards beside Clos Du Val’s winery in the heart of the Stags Leap District.
The wine has a dense, deep color with purple edges. The complex nose is weighty
and layered with blackberries and black currents which show a subtle herbaceous
character that is very Cab like. Rich and fleshy in the entry, the wine builds up to
a full bodied & ripe mid-palate. The wine’s velvety texture has layers of dark fruits
all leading to a long, well-integrated finish, with silky tannins that envelop the wine
beautifully. This wine has tremendous aging potential, as do all of Clos Du Val’s
Stags Leap District wines.

HARVEST
The 2000 crush was an excellent one for Clos Du Val in both our Stags Leap District
and Carneros Vine yards. Spring was relatively early and very mild – perfect for bud
break and flowering in our vineyards. After a brief heat spell in June, the summer
was long and cool, and provided perfect maturing conditions for our grapes. Another
heat spell in early September sped up the ripening in the younger blocks, and we
were able to bring in the grapes a little faster, which was good for the quality of the
fruit and the structure of the wines.

HISTORY
French born winemaker Bernard Portet and American businessman John Goelet
founded Clos Du Val in 1972. After traveling the world for two years in search of
wine growing regions of great potential, Portet selected two sites in the Napa Valley—
130 acres in the Stag’s Leap District for growing Bordeaux varietals and 180 acres
in the cooler Carneros region to launch Clos Du Val’s Pinot Noir and Chardonnay
program. For thirty years, Portet and his international winemaking team have been
making wines of balance, complexity and elegance.