Most of the "big" name winemakers in Napa are known for their high scoring Cabernets, which typically have huge fruit flavors, lots of oak, and big alcohol that frequently tops 15%. Bernard Portet does not follow that trend however. As the lead winemaker at Clos Du Val for many years, he has a depth of experience that spans more than 35 years. In 2011 he started his own label.
Bernard was born and raised in France, and studied oenology there. When he co-founded Clos Du Val, there was no existing notion of "terroir" and Napa had not yet gained worldwide recognition as a premier producer of great wines. He explains, "
The notion of terroir did not exist. The emphasis was on varietal characteristic and intensity, not on complexity through an assemblage of different varieties."
His wines are made in the "Assemblage" style, which places emphasis on complexity and balance. The aim is to bring a variety of grapes together, from the same terroir, to create a wine that's expressive of its roots. His mission is to create a wine that brings forth the best characteristics. As technology and winemaking styles have evolved, many American wines have fallen victim to the big oak, high alcohol recipe for success. His Napa Valley Cabernet Sauvignon pushes those nuances aside in favor of a wine that's more food-friendly.
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