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94 points Wine Enthusiast: "Syrah from Old Stones Vineyard makes up three-quarters of the blend of this wine, with the balance of Grenache from Olsen Vineyard. The aromas are outrageous, with notes of fire pit, freshly peeled tangerine, potpourri, gravel, herb and peat. Pillowy-soft fruit and an olive brine note extend on the finish. The textured mouthfeel only heightens the appeal. *Editors' Choice* (SS)" (07/2019)
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96 points Robert Parker's Wine Advocate: "Their very small cuvée of 263 cases, the 100% Cabernet Sauvignon 2014 The Lark exhibits plenty of sweet chocolate, roasted espresso, blackberry, cassis and white flowers and a long, dense, multi-layered mouthfeel that builds incrementally to a fabulous finish of close to a minute. The alcohol is 14.7% and the wine was aged 20 months in 80% new French oak prior to bottling. This is a stunner and a modern-day classic from Larkmead. (RP) 96+" (10/2016) 95 points Vinous: "The 2014 The Lark is the most reticent and ...
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95 points Vinous: "The 2014 Cabernet Sauvignon Epic is a selection of the best barrels in the cellar. Dark and racy, the 2014 packs a real punch in its black cherry, plum, chocolate, mocha and espresso flavors. There is no shortage of depth or intensity in this sumptuous, alluring Oakville Cabernet Sauvignon. (AG) 95+" (03/2018)
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94 points Robert Parker's Wine Advocate: "I've always said that Jan Hendrik Erbach is a maniac when it comes to the details. This wine is normally called "Vigneti del Versante," with the Italian word for vineyards ("vigneti") in plural because fruit comes from more than one site, but just this one time, the wine is called "Vigneto" (in the singular tense) because fruit was sourced from a single vineyard instead. The 2014 Brunello di Montalcino Vigneto del Versante sees fruit sourced from the Scopeta vineyard (planted in 2003), and this single-vineyard ex...
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Bedrock notes: "Though 2013 was our last year making the Weill "Exposition" wines, we still made a single wine in 2014 using the same methods. Using a large percentage of co-fermented Viognier and a moderate fraction of whole-cluster, we vinified the wine using native yeasts. It then spent three years in 100% new oak barrels of various sizes without racking. Though only an individual wine, this was created in the same mold as the Weill wines of 2011-2013. Thus, it is an outlier stylistically for us, albeit one that many enjoy, particularly the fans of...
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