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LangeTwins Clarksburg Pinot Noir 2015
Food Pairing: Cheese: Brie / Meat: Lamb, Tuna / Sauce: Light Red / Dessert: Créme Brulee
For five generations the Lange family has been growing sustainable winegrapes in the Lodi Appellation and in 2006 they opened a winery to showcase their passion for growing winegrapes – because great wine starts in the vineyard.
Building on their successes as a vineyard management company, the winery was their first step into crafting wines made solely from their estate vineyards. Since opening in 2006, they have continued to expand our state-of-the-art winery to keep up with the demand for LangeTwins wines as well as private labels and custom winemaking services. Although we have the latest winemaking technology at their fingertips, LangeTwins never loses sight of the fact that only great wine can be made from great winegrapes.
For nearly three decades, the family has proudly practiced the art of sustainable winegrowing. Unlike other farming practices, sustainable winegrowing is all encompassing in its approach. LangeTwins is not only concerned with the health of the vineyard but its surrounding natural environment as well. It is the balance of environmental health, economic profitability and social equity. From vineyard management to marketing, they are committed to improving environmental practices. Ultimately, each element plays a vital role in the integrity and quality of LangeTwins wine.
The vineyards just inland from the Sacramento River Delta, along the deep banks of the Sacramento River, comprise the Clarksburg AVA. The River Delta channels in cold air and fog from the Pacific Ocean creating a cooling effect in this area. Warm summer days quickly change to chilly evenings and make a great environment for grape growing. While a range of grape varieties grow here, Chenin blanc stands out the most, distinguishing itself for the appellation.
The Clarksburg Wine Growers and Vintners Association, made up of nearly 50 grower members and over a dozen wineries, has been working since the late 1980s to promote the high quality wine of its region.
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.