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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 93 pts. in 51 notes) - hiding notes with no text | | | Tasted by jhieb on 11/7/2020 & rated 94 points: Probably the biggest Pinot I've ever had. Dense, rich, and concentrated. I would have preferred a little more nuance and complexity, but still a sledgehammer of a wine that stands very well on its own. (1697 views) | | | Tasted by alpha_ori on 10/12/2020 & rated 95 points: Nose has pomegranate juice, baking spices. Palate has a seemingly "sweet" onset, but in truth it's balanced, smooth, luxurious. A touch juicy, and kirschy, and seemingly concentrated, but it is still mobile across the palate. (1566 views) | | | Tasted by sfarwig on 5/18/2020 & rated 92 points: Paired with grilled salmon. Strong cherry flavors and well integrated. (1717 views) | | | Tasted by JEP007 on 11/28/2019 & rated 93 points: Wow, what a difference a couple years has made. Last time I had this wine, it was a sappy fruitcake; almost unenjoyable. I guess it just needed time to integrate. Enjoyed for Thanksgiving dinner and surprisingly it was tied for WOTN. Still very fruity, but the dark berry flavors are now more tolerable. With Turkey and cranberry tonight, it was a great pairing. (2067 views) | | | Tasted by Gruffalius on 11/13/2019 & rated 95 points: Amazing Sta Rita Hillls nose. Explodes on the palate. Dark cherries. Develops some cola day 2. Long finish. Wow! (1765 views) | | | Tasted by webbaker on 8/24/2019 & rated 91 points: The style of this pinot is very rich and fruity, reminds me of the Belle Glos pinot from Caymus (only better). A very well made wine and maybe with lots of age, I'd like it better. I'm more of a fan of the steely, austere pinots, ala Paul Hobbs. (1058 views) | | | Tasted by bjschmitt on 6/22/2019 & rated 90 points: Served with boneless pork rib-end roast, sweet potato, salad.
Decanted 30 minutes before serving.
Dark crimson/ruby, depth surprising for Pinot.
Nose is smoky/spicy, pepper, hint of rubarb(?).
Palate/nose combination is dark and brooding, tobacco, acid, all power, not much elegance. An intriguing wine (perhaps!?), not changing much over 3 hours. A bit "in-your-face." (993 views) | | | Tasted by lvjohn on 8/14/2018 & rated 92 points: Drank over several days. Didn't decant, but probably should have. This is definitely done in the Bevan style. It's big and delicious. Initially, I thought it had a distinct alcohol presence in the aftertaste, but this did eventually disappear. It was actually best after a 24 hour rest in the bottle. (1451 views) | | | Tasted by csimm on 2/10/2018 & rated 91 points: Previous notes apply. Big and brash, thick and chewy, sappy and slutty. Even too much for my blood. I found myself having to tolerate it more than enjoying it. 91 points if taking the “style preference” component out of it and just assessing it from the most “objective” standpoint (if there even is such a thing with wine). Drink - or rather - Eat now. (3024 views) | | | Tasted by csimm on 2/3/2018 & rated 92 points: Previous notes apply. Just a big brute of a Pinot. There is pleasure here for sure, but it really is a bit too much of a good-ish thing. A Wren Hop Night Children served next to it showed just how clumsy the Bevan was behaving at times...and this was even with the Night Children acting like a rambunctious teenager watching his first adult movie. I’m not sure time will help the Bevan. Time will definitely help the Wren Hop. (3177 views) | | | Tasted by jcosindc on 12/24/2017 & rated 94 points: Drinking exceptionally well right now. Aromas and flavor profile more like a French Rhone. Big Pinot that is supple and smooth. Paired wonderfully with Rib Roast. (1558 views) | | | Tasted by shaferguy91 on 11/29/2017 & rated 92 points: Better than last bottle. A year has helped it. (1682 views) | | | Tasted by rpenn77 on 11/15/2017 & rated 94 points: Rich and exotic Pinot Noir. Long finish. Great juice! (1235 views) | | | Tasted by webbaker on 10/22/2017 & rated 92 points: Clearly a well made wine, the over the top fruit flavors have dropped off a bit. Not my favorite style for pinot. I don't like this nearly as well as the Bevan cabs. (1590 views) | | | Tasted by csimm on 10/14/2017 & rated 93 points: In a FAR better place than it was nearly a year ago. But be warned, this is still a biggun! Huge fruit. Huge spice. Huge Pinot. Black cherry, black raspberry, blackberry, anise, clove, Chinese five spice, cardamom, nutmeg, ginger snap, cedar enzyme bath, and black soil.
PnP was ideal. No need for a decant. Drank fine (but huge!) over the course of an hour. Flavor, flavor, flavor... but still had legitimate frame and grip to hold it all together. Overall, I'd consider this more of a shorter term drinker (good over the next 2-ish years). So enjoy through 2019.
Some would find this wine to be an abomination of all Pinot-kind, with a Gomorrah-esque attack that leaves the mid-palate in a bit of shock...but then you instantly want more. To say this wine is an acquired taste is the understatement of the year. Thick, viscous, and a bit chewy (but ironically not burdensome), this is probably the most powerful of Bevan's Pinots.
So drive your Ram dually up to Yosemite, find a giant slab of granite to sit on, and bust out this bad boy with the biggest, rarest, and juiciest Brontosaurus Burger you can find. Don't forget your tin of Copenhagen Snuff... (2663 views) | | | Tasted by dotdog on 6/16/2017 & rated 95 points: Phenomenal Pinot. Has depth, structure- much like a Cab, but smooth. (1628 views) | | | Tasted by webbaker on 3/19/2017 & rated 93 points: Second tasting with consistent notes. Make no mistake, this is a fruit bomb of a pinot, very intense. Probably a love it or hate it wine, I think it needs some cellar time to let the fruit recede. I prefer pinot to be more to the mineral side, so not my favorite style. Consistent with other pinots from Santa Rita. (1726 views) | | | Tasted by jviz on 12/25/2016 & rated 92 points: This is a big, rich, high alcohol, high octane Pinot. I really like the nose, which is cooler, with some raspberry, bacon, brown sugar, and balsamic macerated strawberry but doesn't bely the wine's true nature. The palate shows overripe red fruits with obvious heat. This is by no means undrinkable but I can certainly understand the polarizing remarks as it's a little like drinking a 100+ proof bourbon when you're used to 80. Still, good stuffing and I would agree w/Csimm that it's best to hold and see if time helps. Also didn't get the syrupy sweetness that others pointed out -- all Pinot here just overripe and I'd be eager to try some of Bevan's cooler climate Pinots based on this one. Hard to rate (2144 views) | | | Tasted by csimm on 12/17/2016 & rated 90 points: Previous notes apply. Hold for another year in hopes the hot, sweet, alcohol-tinged flavors will settle in a more integrated fashion. (3027 views) | | | Tasted by csimm on 12/2/2016 & rated 90 points: I really need to leave this wine alone for another year. Same notes as before. Hot, sweet, and jammy. The stuffing is there to hopefully drive this home at some point, but certainly not yet. Hold! (3176 views) | | | Tasted by MV2007 on 10/4/2016 & rated 87 points: This tastes like a Christmas fruitcake red wine cocktail and that is not what I want from a wine, a cocktail or a cake for that matter.
Pnp, then decanted for 2 hours, then tried on day 2, then donated to my drain. (1833 views) | | | Tasted by csimm on 9/17/2016 & rated 92 points: Same as my notes from January. Hold until 2017+. Big, ripe, sweet, and a bit hot. This still has some working out to do.
90-92+ point potential... I hope... (3062 views) | | | Tasted by shaferguy91 on 7/7/2016 & rated 90 points: Decanted 2 hours. BIG but too hot for any better score. (2163 views) | | | Tasted by rylanreynolds on 5/15/2016 & rated 87 points: I love Bevan and big wines but this wine has too much heat that the elegance of Pinot is lost. (2068 views) | | | Tasted by Scottlmatthews on 4/17/2016 & rated 93 points: Big Yes- but give it 1 hr decant and swirl in glass .A well made wine...yes little sweet, but acids and fruit are in balance. (1968 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Bevan Cellars Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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