Lokoya Spring Mountain Cabernet Sauvignon 2016 - Bottle Shop of Spring Lake
Lokoya Spring Mountain Cabernet Sauvignon 2016
SKU: 03196

Lokoya Spring Mountain Cabernet Sauvignon 2016

  • jd99
  • wa97
  • ws96
  • v95+

750ml
$499.00
Save $50.00 (10%)
$449.00

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Jeb Dunnuck
  • jd99

Also borderline perfection, the 2016 Cabernet Sauvignon Spring Mountain District offers more conifer and pine forest notes as well as vivid blueberry fruits, a full-bodied, intense, layered mouthfeel, thrilling elegance, and a big finish. My note on this one was sprinkled with a few expletives and this wine has everything you could want from Cabernet Sauvignon. As with the other 2016s from Chris, 2-4 years of bottle age are recommended.

January 31, 2019
Wine Advocate
  • wa97

Deep garnet-purple colored and made up of 100% Cabernet Sauvignon, the 2016 Cabernet Sauvignon Spring Mountain gives up tantalizing notes of licorice, chocolate box and spearmint over a core of crushed blackcurrants, blackberries and kirsch plus wafts of roses and fertile loam. Full-bodied, firm and oh-so-minerally in the mouth, it has a solid structure of grainy tannins and seamless freshness, finishing on a lingering earthy note. 825 cases produced. Drink Date: 2021-2048.

Lisa Perrotti-Brown, October 29, 2018
Wine Spectator
  • ws96

This drips with cassis, plum, açaí berry and blueberry fruit. The display is nearly exotic, quickly harnessed by deeply embedded brambly grip and a mouthwatering iron note that extends through the long finish. A youthfully coiled wine that should cruise in the cellar. Best from 2025 through 2040. 825 cases made.

James Molesworth, April 30, 2020
Vinous
  • v95+

The 2016 Cabernet Sauvignon (Spring Mountain) is supple, silky and remarkably pure, with striking nuance to match its soft contours and plush fruit. Resonant and enveloping, with terrific depth, the 2016 is striking today. The Spring Mountain is the most open and inviting of the Lokoya Cabernets, but ideally readers should give it a few years in the cellar, which will allow the full range of aromatics to develop.

Antonio Galloni, December 2018

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