External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2010
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 96.5 pts. and median of 97 pts. in 38 notes) - hiding notes with no text | | | Tasted by seijaro on 4/27/2024 & rated 98 points: Scored a TKO against 2010 Lynch-Bages (93,93,94,94) for lunch: 97,98,98,98. A GIANT wine bursting with flavor, what a treat to drink! We love Bevan wines and Wildfoote may be our favorite, even better than the Tenches. Thank you, Russel! (279 views) | | | Tasted by AGELVIS on 12/15/2023 & rated 95 points: Ninety minute decant. Deep dark magenta color. Stewed blackberry, blueberry, sautéed mushroom, milk chocolate, basil, licorice, and subtle tar. Dry palate, with sandy acidity. Firm, medium intensity tannins on the longish finish.
This is slightly aged hedonism. My wife didn’t like the contrast of richness with herbal notes. This is totally my style. (2077 views) | | | Tasted by bubbachumps on 11/4/2023 & rated 96 points: Fantastic wine, 1st time having this BEvan bottling and it totally delivered. Cassis, graphite, some darker fruits and a wonderful earthiness on the nose. Beautiful on the palate, tannins, acid and fruit all in proportion. (1836 views) | | | Tasted by YankeeRobio on 6/22/2023 & rated 99 points: Double blueberry, concentrated cassis, intense licorice, sweet tar, chocolate. Sexy and decadent wine. (2137 views) | | | Tasted by sfwinelover1 on 3/11/2023 & rated 96 points: First of 2 from an auction about 3 years ago, brought over to A_M’s abode and consumed with a ‘97 Arthur Elevation and a ‘15 Myriad 3 Twins. On the nose and palate on opening, an explosion, almost like a genie waiting to get out of a bottle, of oh so sweet black cherries, cassis and mixed dark berry compote, classic Bevan forest spice, dark chocolate, violets, espresso and tar, and, yeah, booze. Purple black, body and legs like Anna Nicole Smith in her heyday. Beaucoup tannins and just a bit less acidity, intense heat which blows off, mostly, after a couple of hours. And yeah, it’s kinda complex, persistent and intense (and maybe I should combine the last 2 and say insistent). I tend to like Bevan more than Smith but less than TRB, but since A_M is infatuated and had asked about this wine previously—he left me to my own devices on selection today—this was an obvious candidate, especially since it seemed like a neat compare-contrast with the Arthur. And boy, was it ever. I’ve described other young cult cabs off the pour as being not unlike drinking water from a fire hose; this was more like imbibing kerosene from a water cannon with the booziness drowning out most of the other elements, on the palate in particular. Like the ‘16 B LPV, though, this loved the air, at least for my palate, and with a couple of hours+ of it, it began, and I emphasize began, to balance (don’t even get me started on integration) and the other elements, all more desirable to me, really stepped up. Don’t get me wrong; this was never anything but huge and extracted. This wine and the Arthur come about as close to the poles of Napa BDX winemaking without invoking the dreaded Stony Hill or Mayacamas as is possible, but within its style, it was delicious and fun, albeit in a way I’d describe as almost trashy, as if you don’t quite want to look yourself in the mirror for enjoying it so much, like, and sfwl is imagining here, as if you’d had the most enjoyable night of your life with an escort, only to wake up in the morning realizing that her tariff was needed for your next mortgage payment (take that, csimm!). For my palate, this probably topped out around the 3.5-4 hour mark (it was aerated for 2 hours before I arrived, then we drank it over another 3.5-4 hours there) and lost just a bit of steam in the last small pour. That said, this wine fits into my counter-narrative of the better cult cabs, that rather than drinking them early and often, they’re best enjoyed as a rare treat, and if you’re not going to shoot a compressor into them (or better yet, put them into a Veg-o-Matic), with some bottle age. This wine won’t have anything close to the tenure of the Arthur, but I think it could improve over the next few years, then likely stay quite good for another 5-8 past that. Even with decent structure, the bigness of this wine for me made it unlikely to succeed as a complement to the steak, and the small taste I had for experimental purposes didn’t prove me wrong. I don’t have a ton of history with Bevan, but I’d say that generally, if you haven’t had his wines, you’ll be able to tell from the TNs if the $200 or so this and its brethren go for are a good use of your wampum, or if it would be better put it toward 10 or 15 minutes of said escort’s time. Or perhaps best yet, you’ll combine the 2, but you didn’t read that here. 95-96++, with some potential for upside in the future, or even now if this sort of thing is more regularly yours than it is mine. (2045 views) | | | Tasted by RayT on 1/23/2023 & rated 97 points: While Bevan makes a ton of different wines from many vineyards, this and the EE are my favorites. While I find the EE a little more consistent this is the one Bevan wine that I find that has the structure to go with his signature plush fruit. A lot of heat on the nose with cassis, blueberries, and black cherry. On the pnp I do not taste the alcohol and typical of Bevan wines this is exceptionally smooth. This wine was really singing after a 2 hour decant. The flavor profile is in line with the nose adding spice on the finish. While Bevan wines are typically made in a hedonistic style this wine has the structure and body to carry the expressive fruit. The best Wildfoote I have drank and sadly my only bottle of this vintage. (2593 views) | | | Tasted by iamandyc on 12/17/2022 & rated 97 points: The WOTN in a lineup of 4 cabs -- alongside 2013 Kathryn Hall, 2014 Benediction and 2012 Roy Piper. It had the most luxurious body/mouthfeel, superior layering of flavors, smooth lengthy finish and fragrant nose. Some air did help it all come together. Beautiful mix or power and finesse. (2125 views) | | | Tasted by amiller68003@gmail.com on 5/9/2022 & rated 98 points: Loads of dark fruit and subtle spices. Smooth and balanced. More sediment than expected at this age. Will filter the next one. (2750 views) | | | Tasted by ascharff on 10/1/2021 & rated 95 points: Dark berry, purple fruit, well balanced. Will even get better with more time. (3087 views) | | | Tasted by Kdad on 9/18/2021 & rated 95 points: Fruit, meaty, balanced tannins. (2708 views) | | | Tasted by YankeeRobio on 5/13/2021 & rated 96 points: Very good wine, needs a few more years of aging to reach its potential (3371 views) | | | Tasted by beau11 on 5/8/2021 & rated 98 points: Big and loaded with fruit, this wine is beautifully textured with loads of purplish fruits, flowers and spices. Drinking well even at this young age. (3045 views) | | | Tasted by Kdad on 3/6/2021 & rated 94 points: Fruit forward, but not a bomb. Well balanced. Bit of a graphite finish. (3021 views) | | | Tasted by EpochMD on 12/26/2020 & rated 97 points: I don’t often throw around the word hedonistic with regard to wine, but it would be apprapro in describing this - I tend to hoard my Bevan’s for no particular reason other than to feel them calling me like the ring in Lord of the Rings. This is huge off the PnP and offers up a translucent garnet (no black, inky PV here!) that belies the the aromas of dark raspberry, blackberry and blueberry. The palate is firmly in line with the nose, but less blueberry - but it gallops at you, full throttle with some heat. Tannins are there to add support but they aren’t invasive. The finish is long and reminds me of faint brambles. This isn’t the blackest, darkest, broodiest version of hedonism, but tonight I answered the call of the Bevan and was rewarded greatly and that is the only solitary word I can use to describe it. Drinking well early, but has the bones to go for awhile - there is something special about the unbridled force of youth in these wines however. 97+ (3377 views) | | | Tasted by FlyPig on 9/8/2020 & rated 95 points: Hold 4-6+ years... (3656 views) | | | Tasted by TXRDW on 8/17/2020 & rated 97 points: What a great wine, definitely my favorite Bevan. Very long finish, not even a hint of sweetness or in any way a fruit bomb like some of the other ultra-rich Bevan wines. Strong, firm tannins and exceptionally well balanced. Sadly this was my last bottle. (3589 views) | | | Tasted by Ryan3719 on 4/1/2020 & rated 98 points: Double decanted 4 hours before drinking and it was still just opening up when we first tried it. BIG, beautiful wine from Bevan, but still a baby. Mouth watering black and blue fruit in a well balanced package. Tremendous aromatics with a crazy long finish. Will give my next bottle a few more years in the cellar (if I can wait that long). (4427 views) | | | Tasted by ageverett on 12/24/2019 & rated 95 points: Slow ox for 3 hours. Drank over 2 hours. Also had a 2016 Sugarloaf open.
The Wildfoote was preferred; more vibrant and open at this stage. Loads of red and purple fruit. Great balance. As usual, this wine for us shows well early. (4313 views) | | | Tasted by Geaux Tigers on 7/16/2019 & rated 94 points: Napa 2019; 7/14/2019-7/18/2019: Tasted at Bevan. Not as bright and vibrant as the ‘17 we had a few weeks back, but this blue fruited beauty is far more integrated and finding it way. Oak and tannins in the background. I hint this needs another 2-3 years to reach an “oh wow” opening to its drinking window. (4720 views) | | | Tasted by GQG on 5/17/2019 & rated 97 points: A sommelier friend once showed me a wine aroma kit that contained 60 different vials including Lactic acid, Lovage, and Horse sweat. Was it useful? I don't know 'bout that. Was it complete? Hell no! Not to worry, though -- get yourself a bottle of this Bevan Wildfoote and you'll enjoy aromas and tastes like Double Bali Mocha, Scorched Quarter Sawn Oak, Iowa Black Dirt, Route 66 Road Tar, and Equatorial Cloud Forest. It's a premium aroma kit all by itself! Plus, you get to drink all that beautifully intense dark fruit, too! Am I right?
Decant for a couple of hours. (4170 views) | | | Tasted by TXRDW on 5/16/2019 & rated 97 points: The Bevan Wildefoot is a very substantial, super-full bodied wine that started out great and got even better. Reminds me somewhat of a Bordeaux, but with a much higher alcohol content. PnP first glass and then finished out of a decanter. By the 90 minute mark the wine really came to life and was hitting all the right notes. Our group followed up with a 2015 Hundred Acre cab that scored at the same high level, though the two wines were uniquely different. I actually liked the Bevan slightly more, but not by much. (3390 views) | | | Tasted by Mjladha on 3/18/2019 & rated 92 points: Pretty good. Was irritated that my wife opened this soon...oh well. Needs time obviously. (3519 views) | | | Tasted by csimm on 2/7/2019 & rated 98 points: Bevan 2016 Cab blends: Take one 250-pound ballerina barista roasting a vat of Death Wish coffee in a 55 gallon drum of plutonium, add 185,000 teaspoons of chocolate covered chocolate, mix with a six-mile strip of newly paved asphalt from the Pan-Am highway in the Atacama at high noon in the dead of summer, grab a $100,000 Tanzanian Shilling sack of fresh cloves from a one-armed Zanzibarian street merchant, sprinkle with the black, molten baby tears of Satan just after getting booted from Zion, slowly pour the after-morning belly sweat of a gaggle of Vegas showgirls after a tequila-shot bender at the Bellagio... and you have the ingredients for one 2016 Bevan Wildfoote Cabernet Sauvignon.
Oh yah... and the mid-palate is really nice by the way...
Hold for another two+ years... or at least until Jenna Jameson finally stops trying to sell Hugh Hefner’s old slippers at auction...
Previous notes apply otherwise. Crazy awesome juice. (6278 views) | | | Tasted by Cristal2000 on 2/7/2019 & rated 97 points: Very similar experience to my 10/30/18 review. This is still the best of the 2016 Bevan lineup that I have tasted. Notes of cassis, blackberries, violets, tobacco and forest floor. This is an enormous wine, but it handles it very well. Lots of dark black brooding fruit, with tar like elements, showing tons of concentration and layers. Full bodied and quite pure, it is still a bit rough around the edges and about 125 octane. Quite a bit of alcohol, but has enormous potential. (4944 views) | | | Tasted by Artbreadman on 1/14/2019 & rated 95 points: Deep, rich and bursting with fruit. Concentrated and almost sweet. Long velvety finish. Excellent stuff. (3317 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Bevan Cellars Producer websiteCabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican 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 Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Stags Leap District Stags Leap District |
|
