Vinous | Rating: 97Larkmead's 2013 The Lark, 100% Cabernet Sauvignon from two parcels on the heart of the property, is a rich, dense and unctuous wine. Dark red and black fruit, smoke, licorice and dark spices are pushed forward. In this lineup, The Lark stands out for its exceptional purity, density and overall richness, all of which come through in a dark, brooding expression of Cabernet Sauvignon. The Lark emerges from a single block of Cabernet on bale loam.Drink Dates: 2019 - 2033Author: Antonio GalloniIssue: Oct 2015
Wine Advocate | Rating: 100The perfect 100% Cabernet Sauvignon, the 2013 Cabernet Sauvignon The Lark, is a limited production (268 cases) and a magnificent wine. It probably has 50 years of upside potential. The notes of melted chocolate, Christmas fruitcake, crA_A_A_me de cassis, cedar wood, truffles and camphor are all present in this wine of exceptional intensity, purity and a skyscraper-like mid-palate and finish. This is amazing wine that probably wonƒA?A?t hit its prime for a decade and last a good 40-50 years.Drink Dates: 2025-2075Author: Robert ParkerIssue: 221
Wine Spectator | Rating: 90Well-centered on a rich, deep core of licorice-laced blackberry, tar, cedar and crushed rock flavors. For all the depth and complexity, this is raw and rustic. Best from 2020 through 2032. 268 cases made.Drink Dates: 2020-2032Author: James LaubeIssue: Web Only - 2017
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the and in , and and in .
The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.
Old-World Cabernet Sauvignon is often blended with , which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this . These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. producers such as , , and consistently produce some of the highest-quality Cabernet Sauvignon-based blends.
New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like , , and .
All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety.
Collector Data For This Wine
- 54 bottles owned
- 17 collectors