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LangeTwins Midnight Reserve 2013
Food Pairings: Cheese: Aged Cheddar / Meat: Short Ribs, Grilled Tuna / Sauce: Rich Tomato / Dessert: Dark Chocolate
Blend: 72% Cabernet Sauvignon, 18% Malbec, 7% Merlot, 2% Cabernet Franc, 1% Petit Verdot
Critical AcclaimAll Vintages
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.
Positioned between the San Francisco Bay and the Sierra Nevada mountain range, the Lodi appellation, while relatively far inland, is able to maintain a classic Mediterranean climate featuring warm, sunny days and cool evenings. This is because the appellation is uniquely situated at the end of the Sacramento River Delta, which brings chilly, afternoon “delta breezes” to the area during the growing season.
Lodi is a premier source of 100+ year old ancient Zinfandel vineyards—some dating back as far as 1888! With low yields of small berries, these heritage vines produce complex and bold wines, concentrated in rich and voluptuous, dark fruit.
But Lodi doesn’t just produce Zinfandel; in fact, the appellation produces high quality wines from over 100 different grape varieties. Among them are Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon blanc as well as some of California's more rare and unique grapes. Lodi is recognized as an ideal spot for growing Spanish varieties like Albarino and Tempranillo, Portugese varieties—namely Touriga Nacional—as well as many German, Italian and French varieties.
Soil types vary widely among Lodi’s seven sub-appellations (Cosumnes River, Alta Mesa, Deer Creek Hills, Borden Ranch, Jahant, Clements Hills and Mokelumne River). The eastern hills are clay-based and rocky and in the west, along the Mokelumne and Cosumnes Rivers, sandy and mineral-heavy soils support the majority of Lodi’s century-old own-rooted Zinfandel vineyards. Unique to Lodi are pink Rocklin-Jahant loam soils, mainly found in the Jahant sub-appellation.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.
In the Glass
Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.
Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.
While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.