Chenin Blanc was a popular variety in Napa a few decades ago, but now only 14 acres remain, eclipsed by another white variety (or two).
The Lang & Reed team sources their fruit from Oak Knoll, then barrel-ferments it and treats it to some bâtonnage to build heft. The result is pale yellow and peachy floral, suggesting apricot nectar and orange blossom honey, jasmine and herbs. Solid acidity keeps it from feeling too pretty, and a grassy finish offers levity. It has enough substance to enjoy some bottle age.
Pair it now with fresh herbed goat’s cheese, rich white fish, risotto, or pasta in a cream sauce.
13.5% abv | $27 (sample)
Older barrels for that fermentation? I would presume so, since your note does not convey obvious new oak tones.
It’s good that this one stays under $30. There are now some CA Chenins exceeding (sometimes by a fair margin) that mark, and it seems silly given that the global benchmarks are still $30 wines.
Hi, David,
Yes, the team evidently uses 20 percent stainless steel barrels with the remainder used French oak. You can find a few more technical details of the winemaking here.
Thanks for reading!