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)