The wines vinification is a collaborative effort between John and son, Reed. Reed has had his hand in making white wine on three continents—Sauvignon Blanc in New Zealand, Chardonnay in Napa Valley and Chenin Blanc in Chinon, France. For this wine, the grapes were whole-cluster pressed, left to settle for a day, and then transferred into 10 barrels, two of which were stainless steel and the remainder were seasoned French oak. Half of the barrels were inoculated with selected yeast strains, while the balances were allowed to ferment on the indigenous yeast. The lees were stirred (battonage) bi-weekly until February, one month before bottling. The final assemblage proved greater than any of the individual barrels.
The Lang & Reed 2015 Chenin Blanc – Napa Valley has peach and tropical fruit that are immediately on the nose, with the necessary hint of honeycomb (the traditional varietal character), and a lesser expression of apple and citrus. On the palate, the aromas are mirrored and given an even stronger presence with yellow apple exotic citrus notes, which give it an accurate tartness. The texture is tender, and the flavors broaden with a touch of saline minerality, which leads into bright crisp acidity, adding to the wine’s refreshing character. It will blossom and gain in complexity with additional bottle time.