Okanagan Valley, British Columbia

Lang Vineyards is a premier, boutique winery located on the famed Naramata Bench in the Okanagan Valley. They are British Columbia’s first farm-gate winery and home to the oldest vines on the Naramata Bench. A distinguished pedigree of a quarter century of producing top wines in almost every category from perfect varietals to expertly balanced blends, has earned the winery a leading reputation in the industry. The Lang Vineyards team is dedicated to showcasing finely crafted wines across a broad range of palates from dry to sweet and light to full bodied, encompassing white, red, rosé and dessert wines.

Lang Vineyards Wines 2021 wines included in monthly subscriptions

October 2021

VIOGNIER, 2018
CABERNET MERLOT, 2018
PETITE JULIETTE, 2019
SYRAH-VIOGNIER, 2018
PINOT BLANC, 2019
MERLOT, 2018

VIOGNIER, 2018

Tasting notes written by Tony Aspler.

Geographical Indication: BC VQA Okanagan Valley
Varietal: Viognier
Vineyard: Raisin D'Etre Vineyard
Alcohol: 12.7%
Residual Sugar: 4.78 g/L
Volume: 750mL
Cases Produced: 533

Appearance: Golden straw in colour.
Nose: Minerally, stony nose of peach with a light floral note.
Palate: Medium-bodied, dry, spicy, tangerine and melon flavours carried on lively acidity.
Quality: Very Good+. Hold a year to allow the bouquet to develop.
Critic Rating: 88 – 89 points - Tony Aspler

Food Pairing: Fried asparagus with balsamic vinaigrette, turkey burger with spicy peanut sauce, honey garlic chicken drumsticks, black pepper beef with udon noodles, and crab empanadas with queso fresco.

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CABERNET MERLOT, 2018

Tasting notes written by Tony Aspler.

Geographical Indication: BC VQA Okanagan Valley
Varietal: Merlot (63%), Cabernet Franc (32%), Cabernet Sauvignon (5%)
Vineyard: Various Oliver & Naramata Bench vineyards
Alcohol: 13.7%
Residual Sugar: 7.1 g/L
Volume: 750mL
Cases Produced: 734

Appearance: Deep purple-ruby colour.
Nose: Cedary, lightly smoky nose of black plum and black currant with oak spice.
Palate: Medium- to full-bodied, dry, black currant and blackberry flavours. Well-balanced and firmly structured.
Quality: Very Good+ / Outstanding. Can be consumed now, but will reward cellaring for 1 – 2 years.
Critic Rating: 89 – 91 points - Tony Aspler

Food Pairing: Spinach and ricotta cannelloni, scalloped potatoes with bacon, beef enchiladas with adobo sauce, veal schnitzel sandwich, and porchetta with green beans.

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PETITE JULIETTE, 2019

Tasting notes written by Tony Aspler.

Geographical Indication: BC VQA Okanagan Valley
Varietal: Riesling (44%), Gewürztraminer (39.5%), Pinot Blanc (14.5%), Muscat (2%)
Vineyard: Various Naramata Bench & Oliver vineyards
Alcohol: 12.6%
Residual Sugar: 5.3 g/L
Volume: 750mL
Cases Produced: 920

Appearance: Pale straw in colour.
Nose: Spicy, aromatic nose of lychee, lemon zest, and grapefruit.
Palate: Medium-bodied, just off-dry with good tension between the honeyed grapefruit flavour, the muscat’s grapey-floral note, and the spine of acidity from the riesling. Sustains well on the palate.
Quality: Outstanding. Drink now.
Critic Rating: 90 points - Tony Aspler

Food Pairing: Golden beet carpaccio, lemongrass pork with vermicelli noodles, halibut with grapefruit beurre blanc, smoked trout with horseradish cream, and apricot and brie bruschetta.

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SYRAH-VIOGNIER, 2018

Tasting notes written by Tony Aspler.

Geographical Indication: BC VQA Okanagan Valley
Varietal: Syrah (85%), Viognier (15%)
Vineyard: Various Naramata & Oliver vineyards
Alcohol: 13%
Residual Sugar: 1.3 g/L
Volume: 750mL
Cases Produced: 249

Appearance: Deep purple in colour.
Nose: Cedary, spicy, savoury, blackberry nose with a floral top note.
Palate: Medium-bodied, dry, spicy, blackberry and black cherry flavours with lively acidity finishing on a savoury-herbal note of white pepper.
Quality: Outstanding. Delicious wine. Drink now or hold 1 – 2 years.
Critic Rating: 91 points - Tony Aspler

Food Pairing: Braised chicken thighs with tomatillos, turkey meatballs stuffed with parmesan, maple pork chops with garlic mashed potatoes, fried eggplant chips, and grilled ratatouille skewers.

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PINOT BLANC, 2019

Tasting notes written by Tony Aspler.

Geographical Indication: BC VQA Okanagan Valley
Varietal: Pinot Blanc
Vineyard: Various Golden Mile vineyards, Oliver
Alcohol: 12.1%
Residual Sugar: 2.6 g/L
Volume: 750mL
Cases Produced: 180

Appearance: Pale straw colour with a greenish tint.
Nose: Peach pit nose.
Palate: Medium-bodied, dry, aromatic, white peach and lychee flavours with fresh acidity and engaging touch of bitterness on the finish for added interest.
Quality: Very Good+. Drink now.
Critic Rating: 88.5 points - Tony Aspler

Food Pairing: Cream of mushroom chicken casserole, Mediterranean couscous with chickpeas, calamari with marinara sauce, arugula and orange salad with basil vinaigrette, and egg rolls with oyster sauce.

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MERLOT, 2018

Tasting notes written by Tony Aspler.

Geographical Indication: BC VQA Okanagan Valley
Varietal: Merlot
Vineyard: Various Okanagan Valley vineyards
Alcohol: 14%
Residual Sugar: 4.1 g/L
Volume: 750mL
Cases Produced: 210

Appearance: Deep ruby with a maroon rim.
Nose: Cedary, spicy, blueberry nose with toasty oak notes.
Palate: Medium-bodied, dry, elegant, beautifully balanced and juicy. Well structured.
Quality: Outstanding. Drink now or hold 1 – 2 years.
Critic Rating: 90 points - Tony Aspler

Food Pairing: Pulled pork chili with cornbread, rostini with caramelized onions and blue cheese, stuffed acorn squash with quinoa and pistachios, filet mignon with blueberry and bourbon sauce, and herb and garlic pizza.

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ROSÉ, 2019

Geographical Indication: Okanagan, BC
Varietal: Pinot Noir
Vineyard: Estate vineyard
Alcohol: 11.8%
Residual Sugar: 1.53 g/L
Volume: 750mL
Cases Produced: 225

Appearance: Bright. Pale salmon-coloured core.
Nose: Strawberry, raspberry, hints of green herbs.
Palate: Medium acid, light tannin, medium body. Red cherry, strawberry, cranberry, orange, hints of stone fruit and green herbs.
Quality: Very Good+. 89 points.

Food Pairing: Lamb meatballs with pomegranate molasses, fried cauliflower with whipped feta, ham and leek risotto, tuna and white bean salad, and seared salmon and swiss chard.

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