Bedrock Syrah Weill Exposition 2012 (3-pack)

2013 Bedrock Syrah Weill Vineyard Sonoma Valley “Exposition One”
I finished the tasting with Morgan Peterson with his Guigal single-vineyard Côte Rôtie lookalikes, several meriting a perfect score, as if I were standing next to Marcel and Philippe Guigal and tasting from their cellar in Ampuis, Côte Rôtie. These are among the greatest winemaking achievements I have ever experienced, and give serious competition to the reclusive genius sandwiched between the tourist town of Ojai and the biker town of Ventura – Manfred Krankl. The 2013 Syrah Exposition 1, which comes from a relatively steep west-facing hill and is 100% whole cluster, is just a mind-boggling wine. A wine of great intensity with an inky purple color, a beautiful, flowery nose of raspberries, black olives, violets and some exotic tropical fruits, it is rich, voluptuous, multi-layered and just spectacular.
99 points, Robert Parker, the Wine Advocate

2013 Bedrock Syrah Weill Vineyard Sonoma Valley “Exposition Two”
The 2013 Syrah Exposition 2 is a perfect wine. This is 50% destemmed and co-fermented with 8% Viognier. Bacon fat, lychee, tapenade, black raspberry and black cherry liqueur soar through the explosive aromatics of this wine. The wine hits the palate with the extraordinary silkiness, fine-grained tannin, massive concentration, but the balance and precision of a ballerina. This is truly prodigious wine that could also be considered the La Mouline of Sonoma, although I suspect these are all supposed to be the equivalents of La Mouline, La Landonne and La Turque.
100 points, Robert Parker, the Wine Advocate

2013 Bedrock Syrah Weill Vineyard Sonoma Valley “Exposition Three”
The last of the three is the 2013 Syrah Exposition 3. Like its sibling, it is a 125-case cuvée of 84% Syrah and 16% cofermented Viognier. There was no inclusion of stems on this particular wine. This is the most La Mouline-like of the trio, no doubt because of the high percentage of Viognier, with extraordinary bacon fat, violets, lychee, black raspberry, sweet cherry, licorice and tapenade. The wine is velvety textured, full-bodied, but wonderfully pure, rich and striking. All three of these wines are incredible achievements in winemaking, and mind-blowing to someone like myself, who visited Guigal every year from 1978 to 2012 and would never have dreamed that someone in California, in addition to Manfred Krankl, could somehow pull off wines so similar to those from the Rhône Valley. Well, here they are.
100 points, Robert Parker, the Wine Advocate