The name originated from found Frank Wood's plan to name the new winery "Woods Vineyard." His children, who were studying French at the time, suggested the more exotic "Clos du Bois," instead, which loosely translates to "enclosure in the woods." Winemaker Erik Olsen came to Clos du Bois with a truly remarkable resume. He earned a Bachelor of Science in Fermentation Science from UC Davis, a Master of Science in Food& Science from Cornell University and an MBA from the University of Washington giving him technical and business training. He has crafted wine for Robert Mondavi, Simi Winery and Chateau Ste. Michelle.

Technical notes

A medium bodied wine with ripe fruit flavors of pear, crisp green apple, vanilla and toasty caramel. Approximately 70% of the wine is barrel fermented to integrate fruit and oak flavors. Partial malolactic fermentation adds a rich texture and buttery component to the palate. Aged in the barrel 6-8 months before bottling, this wine is perfect for sipping alone, or with fish, chicken or lighter pasta dishes.

Food pairing

This wine is perfect for sipping alone, or with fish, chicken or lighter pasta dishes.