The Loire origin of the Entav '214' clone is always very true to type; this wine shows a persistent purity of aromas and flavors. At first scent, this wine shows a nice burst of raspberry and blueberry with a top note of violet and a backdrop of savory herbaceousness and earthy notes.


Combines power with finesse, with a measure of torque and character layered with tiers of savory herb, dark berry, dusty loamy earth and sensual oak taking a little edge off the well-integrated tannins. Full flavored and assertive now [2018] this wine should continue to develop and remain in a fine place for the next decade.

Growing Conditions

Winter and spring of 2014 was a continuation of drought conditions with low rains during the winter leading into an early bloom period followed by a very consistent summer. In the middle of the night of August 24, Napa Valley was struck by 6.0 magnitude earthquake that set into motion a chaotic and furtive harvest. Fortunately, the weather stayed steady and the majority of grapes were brought in around 2 weeks earlier than normal.


Harvest began shortly after the infamous Napa earthquake. It was an early pattern for harvest with some of the late-ripening reds harvested in late September instead of October. However due to the early bloom & set, this Cabernet Franc had the benefit of a full growing season and proper hang-time.


Bottled March 2016 - 849 cases [@10,000-750ml] / 60 - Magunums / 6 Double Magnums / 3 Jeroboams


This wine is de-stemmed but not crushed into stainless steel fermentors - Gentle pump-overs throughout fermentation and then allowed a short post-fermentation extended maceration, pressed to barrels for the completion of malo-lactic fermentations - Not racked off of lees until the final assemblage in late 2015.


16 months in one year and two-year-old French oak barrels, mostly medium to low toast - mostly Burgundy Cooperages. - topped monthly through the ageing regime.


This is the eighth vintage of the Lang & Reed ‘Two-Fourteen’ Cabernet Franc which always possesses a brilliant crimson red color with hints of violet and blue on the rim.

Food Pairing

Roasted pork or lamb - savory foods with herbs - mushrooms - Aged goat cheese & rilletts.