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New Wine Reviews: Lang and Reed


I was glad that Lang and Reed Napa Valley asked me to review three of their new releases, because I’ve always loved their wines, and because of my admiration for John Skupny. I remember “way back” when Lang & Reed started up by focusing on Cabernet Franc. It was a bold, risky thing for them to do. Most people thought of Cab Franc as a blending grape to go into Bordeaux blends dominated by Cabernet Sauvignon. Cab Franc had long been, of course, a staple of Loire red wines, like Chinon, but was very little known on its own in America. I also remember when I used to visit the Sierra Foothills and taste their wines—this is going back to the 1990s and early 2000s–and concluding that Cabernet Franc was the emerging red wine from that region (Zinfandel was obviously the star).

But Cab Francs from Napa Valley were rare to the point of unicorns! Yet John was making fabulous ones. Now, after all these years, I’m glad to report he still is, and not just from Napa Valley. His “California” bottling is pretty darned good, and the Chenin Blanc is luscious.

Here are my reviews.

2018 Cabernet Franc (California); $29. All I could think of tasting this wine was food. Steak, braised ribs, duck, sausages, roasted chicken, or, if you’re not a meat-eater, a veggie meatloaf or omelet or quiche with mushrooms and spinach. Foods, in other words, that call for a red wine that’s medium-bodied, silky, spicy, fruity, softly tannic, slightly earthy and delicious. Which is exactly what this 100% Cab Franc is. More than 60% of the grapes came from the Sierra Foothills; the remaining fruit is from Alexander Valley and Napa Valley. A red wine like this does need some oak to temper it, but not much; in this case, the oak is what they call “seasoned.” This lovely wine will appeal to sommeliers in the best restaurants, not only for its inherent qualities but the price. Highly recommended. Score: 91 points.

2020 Chenin Blanc, Mendocino; $30. This white wine is deeply flavored, with peaches, pears, green melons, apples, tropical fruits and vanilla. But it’s super-balanced and dry, with excellent acidity and a bracing minerality. With just a touch of oak, it combines the richness of a fine Chardonnay with the creamy elegance of, say, a nice French sur lie Muscadet. There’s just a touch of almond-skin bitterness on the finish, but food will resolve it. The vineyard source is inland Mendocino (not coastal Anderson Valley), on the eastern side of the Russian River as it comes tumbling down from the highlands—an area hot during the day, but chilly at night. Complex enough to pair with fancy fare, like foie gras, spring rolls or—yum yum–oysters. But scrambled eggs for weekend brunch would be perfect in lieu of sparkling wine. A great price for a restaurant wine of this quality. Score: 90 points.

2017 Two-Fourteen Cabernet Franc, Napa Valley; $85. I really liked Lang & Reed’s 2018 California Cabernet Franc, but this is clearly a better wine, in several senses. It’s more deeply flavored. I find raspberry and black cherry purée, mocha, bacon, candied violets and sweet green peas, accented by a dark smokiness from oak. It’s also better structured, probably the result of its Napa Valley mountain origin. The balance of acidity and alcohol is just about perfect. With soft, pillowy tannins, it’s drinkable now at the age of 4 years, but I suspect it will benefit from a few more years in the cellar. Foodwise, the fanciness suggests high-quality fare. I’m not a big beef eater, but this beautiful wine might convince me to have a char-broiled Porterhouse at a white-tablecloth steakhouse. Score: 93 points.

  1. Glad to see the Lang and Reed wines get at least some of the attention they deserve. John Skupney and family are good folks making good wines. I wish more people would follow them into Cab Franc and Chenin Blanc.

  2. The great Charlie Olken! Thanks for your comment, which is entirely agree with.

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