Winemaker Notes
The nose starts with crushed red stone fruits and violet petals with scents of potpourri. As the wine warms and opens, this defines more as dried rosemary and thyme. There is a back scent of minerality with a swipe of rust. The flavors are juicy and tart, mirroring the stone fruit, with the addition of dried cranberry. The flavors persist with enough tannin to clear the palate for the next bite or sip. Acidity leads the finish, making the wine mouthwatering, all the while still carrying the fruit flavor, anise and typical graphite notes.
While it is still a tad racy in its youth, that makes it a great foil to robust stews or rustic charcuterie. With cellar time, the components will come in harmony, awaiting
Professional Ratings
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James Suckling
Blue and black fruits with underlying aromas of cured meats, dried herbs and spice. The palate is mid-weighted with crunchy tannins and a grippy mouthfeel. A great savory undertone expresses Loire-like qualities. A wine for the curious.
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Wilfred Wong of Wine.com
The 2023 Lang & Reed California Cabernet Franc shows a deep garnet hue with purple highlights. It opens with inviting aromas of aromatic spices, dried earth, and ripe berries. On the palate, the wine is mouthcoating and expressive, delivering flavors of blackberries, savory herbs, and a touch of spice. Its rich texture and vibrant fruit make it a compelling match for galbi — Korean-style marinated short ribs — where the wine’s dark berry notes and spice echo the dish’s sweet-savory glaze. (Tasted: July 31, 2025, San Francisco, CA)
California is a winemaking colossus; by itself it is the fourth largest producer in the world. Red wine accounts for 56% of the total by volume, and red grapes 63% of total acres planted. In addition, a number of California red wines are heralded as being among the most prestigious and sought-after wines in the world.
While the state’s incredibly diverse geography, soils and microclimates allow for a wide array of styles, the key factor unifying California red wine is the abundance of sunshine and a long, consistent growing season. This leads to well-developed fruit marked both by impressive ripeness and balancing acidity.
The state’s most famous red wine region, of course, is Napa Valley, where Cabernet Sauvignon reigns as king. But California boasts a wealth of other impressive appellations. The much larger and climatically varied Sonoma County also produces world class California Cabernet, along with wonderful examples of California Pinot Noir and Zinfandel.
Fine versions of Cabernet and Zinfandel hail from Paso Robles as well, which is also gaining fame with Rhone varietals like Syrah and Grenache. As for Pinot Noir, terrific examples can be found from AVA’s such as Anderson Valley, Carneros, Santa Lucia Highlands and Sta. Rita Hills. Wineries in Santa Barbara and San Luis Obispo Counties are making wonderful Syrahs, and the Sierra Foothill appellations are proving to be an experimental hotbed, with Italian and Spanish varietals employed to great effect.
This of course is a mere sketch. The subject of California red wine is as deep and broad as an ocean, and absolutely a joy to explore!