2003 Lang & Reed Cabernet Franc Premier Etage

Community Tasting Notes (6) Avg Score: 90.4 points

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  1/27/2013 - Dabolts wrote: 91 Points

  Jammy and tart with a really fruity nose. Tasty!

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  4/29/2012 - oenophilemoose wrote: 94 Points

  Popped and poored. A muted nose kept the secret. Upon first taste, came the multi-layed fruit complexity of this wonderful Cabernet Franc. A lingering finish that reminded us to sip more. my, my, my.....

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  6/29/2011 - tarragon wrote:

  This Premier Etage displays a dried flower and herb perfume mixed with top notes of berry fruit, vanilla and a touch of smoke. The flavors are a combination of the aromatic notes with a typical dark Swiss chocolate impression noted in previous vintages of the Premier Etage. The follow-through is intense as the combination of rich fruit, fine-grain tannin and ‘good’ wood provides the wine with ample structure and proportion. We always view the Premier Etage to be a ‘Vin de Garde’, or a wine to age, meaning that with proper cellaring the wine will display additional complexities and nuance.

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  4/7/2011 - OregonWineGeeks wrote: 92 Points

  2003 Lang & Reed Premier Etage Cabernet Franc Napa Valley
  
  This is a very fine aged Cabernet Franc from the St. Helena region of the Napa Valley. All Cab Franc with just 3% Petit Verdot the wine is dark garnet, unfiltered and chunky with promise of a lot of flavor to come. The nose is impressive with cigar box, mint, star anise, cherry and herbs on the end. You will spend a lot of time with your nose in the glass on this wine trying figure out the aroma. In the mouth it is smooth, fresh fruit, a touch of cherry and tobacco with a pleasant tannin on a long finish. This is very fine crafted wine, with a wonderful balance and great with all types of food. 92 this is a keeper, but they make very little so get it quick when its released.
  
  www.langandreed.com

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  11/22/2009 - nycebo wrote: 85 Points

  Rich, ruby color. Medium to full bodied. Minor rim variation. Rich strawberries and raspberries on first tasting followed by a very structured and tannic finish that was medium in length. Decant for at least an hour and drink with steak.

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