This was amazingly dark for a 20 year old wine. As one would expect from a Bevan wine, the nose was explosive with dark cherry, cassis, and oak. The palate was equally impressive with deep flavors of black cherry, cassis, and vanilla. The tannins have fully resolved, and while this was clearly a full-bodied wine, the acidity kept the wine’s size in check. The finish was long and packed with lovely dark fruit. It paired perfectly with my son’s medium-rare, birthday sirloin strip steak and was one of the best wines I have tasted in a long time. Well done Russell.
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After all the Italian reds, eureka, good red wine does exist. Who new Beven was killing it back in 05. Who knew his 05 was still killing it. Rick fruit, laden in a wet leather thong, drinking like a feisty teenager
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Drinking well now but can last another 5-10 years. Tea, Coffee as the insane oak still exists, cherry, cassis, and red currants are dominant. Great spice component and very nice length and silky texture. This is what Napa Cabs have been in the past, not flabby fruit bombs, but it takes time to really come into it's own.
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Inky, dark purple color. The nose explodes from the glass with cassis, plums, dark cherry, stems, herbs, and vanilla. The flavors are incredibly youthful with palate-staining dark fruit, herbs, stems, barrel char, and vanilla. While this wine is full-bodied, the tannins are extremely well managed creating a plush mouthfeel. The finish is long and packed with great fruit and balanced acidity. Overall, this is a big wine with terrific fruit, an excellent mouthfeel, and well managed tannins. Interestingly, this wine's profile intensified with 24 hours of air. Great job Russell.
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Chris brought out to Beatrix with me and Johnny. What a treat after the Kosta Browne. This was big. I mean, massive but so much fruit in the bottle that it works. Not for the faint of heart there is super super rich blueberries and blackberries coupled with elegant but forceful creme de cassis, leather, and cigar box. Classic Oakville styling this is royal, extremely well made, but still a fetus it's so young. I mean, this could have been from the barrel and I would have believed it. Love Bevan's style. It's in your face and not shy, but the balance in the finish is exquisite. I would easily put this line of Cabs up there with the best in Napa. Considering they are under $200 - and some by quite a bit - I'd say get on that list. Great tannin structure that is just waiting to resolve in a decade or so. Get one and lay it down.
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My god, this is a BIG wine. It steam rolled over the rib eye steak and lamb chops we had with it. Only a piece of 87% raw cocoa tamed this beast.
Inky black in color, the nose revealed cassis, tobacco, black cherry and anise. The mouth feel brought huge levels of fruit, beautiful, almost sweet tannins and espresso notes. The finish was firm and long, continuing for 45+ seconds.
If you like 'em big, this is for you.
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San Antonio Wine Geeks; 4/13/2012-4/14/2012 (Tre Trattoria): In a style that hard for me to enjoy. Massive wine, with impressive concentration and heavy oak usage. Black fruits, vanilla, fine high quality tannins. Long primary finish. This still seems very tight. Good for the style, but isn’t something I’ll seek out often. Missing some subtle complexity and freshness of the Dominus/Maybach 91-93
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Decanted 4 hours and then consumed over 3. Sophisticated nose of dark fruits and a touch of vanilla. In the mouth, silky smooth. Tannins not noticeable and nose carries through on the palate. This really has a wonderful texture in the mouth. Very nice!
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Wednesday Night Club - December 2010 (Peter Pratt's Inn): Decanted 4+hrs. This was a mind blowing wine in my opinion, huge on every level. Very pure, but a tremendous wine with loads of blueberry and blackberry fruit, vanilla, mocha, coffee, it went on and on and on. Just a monumental wine that I would pit against any California Cult Cabernet. My WOTN.
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My initial thoughts are this is the way a good napa cab is supposed to taste. A beautiful toasty oak, vanilla, cassis, saddle leather, a touch of cinnamon and more dark fruits on the nose. In the mouth, explosively rich and completely gulpable, with cassis, toasty oak, and raspberry rounding out the flavors. The richness of this wine is what makes it so inviting. I just keep wanting another sip. No noticeable tannins behind the massive wall of fruit, but I am not sensitive to it. This wine definitely dances in the grey area of over the top fruit, but in my mind it never crosses. Instead it remains balanced; tannins, acid and fruit all nicely interwined. I have to admit I anticipated being underwhelmed by this wine due to the pricing model, but I was pleasantly surprised.
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Peter Pratt's 2009 Cali Cab Table (Yorktown, NY): Really nice. Smooth tannins. Long finish. Fruit and spices, but not overly fruity or spicy. Lots of balance. I dig this! My WOTF. I hope I can keep my hands off of these!
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Open and decanted for two hours and served with Flannery Rib Eye steaks. The cork was stained to the rim and wet to the touch on the top of the cork under the foil -- I was worried but the wine was drinking perfectly. Very opaque purple color and clear to the rim. Big showy nose of cedar box, mint, sweet cassis notes. The mouthfeel was wonderful with very smooth tannins and a plush and long finish. Not too sweet and cloying with a very balanced body. A very well made wine.
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Massive cherry cassis liquor, smoke, red currant and spice on the nose. Great fruit on the attack with some pretty massive oak tannins. This has decent structure to age a while, but might be lacking structure in the mid-palate for long term aging. I would wait 4-5 years and then enjoy.
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Dark ruby to the rim. Somewhat closed nose... aromas of red fruits, cassis, and minerals. Took a sip and... BAM! The palate is not as closed as the nose suggests. Explosive attack, round on the palate. Tannins and acids are in good balance. The wine was unexpectedly light on its feet (appeared on the lighter side of full-bodied). The finish has raspberry notes and lasts 45 seconds. I was surprised to find the oak incredibly well integrated (last barrel sample I had, it was pronounced). Amazing wine now... I believe it will put on additional weight and fill out over time. Don't touch for a year.
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Tasted in the Bevan Cellars smackdown. Came in 3 out of 3. Deep garnet. Odd oak treatment-too much and charred. My notes said tar and recently squeeled tires. Every time we went back to this it seemed to change, initially good change, like a very young Pauillac, then back to tar hell, then odd oaky monster, then tar hell. Back and forth. Taste was good, but again a slight midpalate thinness. All 4 tasters agreed on this. (Note that I inspected the cork, and there was a slight wine stain on top and along the side-I suspect a potentially faulty cork, but this WAS a new wine.) I have 2 bottles now that don't meet the raves on the 'net. (The wine was delivered to All Ways Cool, then during cool spring, 2 day air, then kept in my 57 degree active cellar, so heat should have been a minimal issue at most.)
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4/28/2024 - Meerlust wrote: 94 Points
This was amazingly dark for a 20 year old wine. As one would expect from a Bevan wine, the nose was explosive with dark cherry, cassis, and oak. The palate was equally impressive with deep flavors of black cherry, cassis, and vanilla. The tannins have fully resolved, and while this was clearly a full-bodied wine, the acidity kept the wine’s size in check. The finish was long and packed with lovely dark fruit. It paired perfectly with my son’s medium-rare, birthday sirloin strip steak and was one of the best wines I have tasted in a long time. Well done Russell.
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2/24/2024 - oldcabman Likes this wine: 94 Points
Hard to believe this is almost 20 years old!
Black cherry, vanilla, crème de cassis, all in balance.
Drink or hold.
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11/1/2020 - Chet wrote: 95 Points
Opened on 11/1/20, tasted off, left open till next day, was great, drank again following day, was even better. Amazing wine
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8/27/2020 - topaz Likes this wine: 94 Points
Stunning Wine, full of fruit. Drank over 2 days. Still has 5 years +. I will try again in 2 years
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11/18/2019 - L_McNichol Likes this wine: 92 Points
Full bodied and deep garnet flavors
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8/26/2017 - tcarter Likes this wine: 93 Points
Delicious, solid Cali cab with many years left.
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2/19/2017 - shadow wrote: 98 Points
After all the Italian reds, eureka, good red wine does exist.
Who new Beven was killing it back in 05.
Who knew his 05 was still killing it.
Rick fruit, laden in a wet leather thong, drinking like a feisty teenager
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12/24/2015 - pakabear Likes this wine: 94 Points
Drinking well now but can last another 5-10 years. Tea, Coffee as the insane oak still exists, cherry, cassis, and red currants are dominant. Great spice component and very nice length and silky texture. This is what Napa Cabs have been in the past, not flabby fruit bombs, but it takes time to really come into it's own.
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4/13/2014 - Meerlust wrote: 94 Points
Inky, dark purple color. The nose explodes from the glass with cassis, plums, dark cherry, stems, herbs, and vanilla. The flavors are incredibly youthful with palate-staining dark fruit, herbs, stems, barrel char, and vanilla. While this wine is full-bodied, the tannins are extremely well managed creating a plush mouthfeel. The finish is long and packed with great fruit and balanced acidity. Overall, this is a big wine with terrific fruit, an excellent mouthfeel, and well managed tannins. Interestingly, this wine's profile intensified with 24 hours of air. Great job Russell.
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3/16/2014 - beezer6 wrote: 95 Points
Chris brought out to Beatrix with me and Johnny.
What a treat after the Kosta Browne. This was big. I mean, massive but so much fruit in the bottle that it works.
Not for the faint of heart there is super super rich blueberries and blackberries coupled with elegant but forceful creme de cassis, leather, and cigar box.
Classic Oakville styling this is royal, extremely well made, but still a fetus it's so young. I mean, this could have been from the barrel and I would have believed it.
Love Bevan's style. It's in your face and not shy, but the balance in the finish is exquisite. I would easily put this line of Cabs up there with the best in Napa.
Considering they are under $200 - and some by quite a bit - I'd say get on that list.
Great tannin structure that is just waiting to resolve in a decade or so. Get one and lay it down.
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11/14/2013 - cuffthis Likes this wine: 97 Points
Decanted for 4 hours before serving.
My god, this is a BIG wine. It steam rolled over the rib eye steak and lamb chops we had with it. Only a piece of 87% raw cocoa tamed this beast.
Inky black in color, the nose revealed cassis, tobacco, black cherry and anise. The mouth feel brought huge levels of fruit, beautiful, almost sweet tannins and espresso notes. The finish was firm and long, continuing for 45+ seconds.
If you like 'em big, this is for you.
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12/18/2012 - EMichels wrote: 92 Points
Volatile nose; Very nice; Soft and showy but in a good way; A bit grippy at the end
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4/14/2012 - Nutty08 wrote: 91 Points
San Antonio Wine Geeks; 4/13/2012-4/14/2012 (Tre Trattoria): In a style that hard for me to enjoy. Massive wine, with impressive concentration and heavy oak usage. Black fruits, vanilla, fine high quality tannins. Long primary finish. This still seems very tight. Good for the style, but isn’t something I’ll seek out often. Missing some subtle complexity and freshness of the Dominus/Maybach 91-93
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12/23/2010 - bubbachumps wrote: 93 Points
Decanted 4 hours and then consumed over 3. Sophisticated nose of dark fruits and a touch of vanilla. In the mouth, silky smooth. Tannins not noticeable and nose carries through on the palate. This really has a wonderful texture in the mouth. Very nice!
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12/8/2010 - Vinomarcus wrote: 97 Points
Wednesday Night Club - December 2010 (Peter Pratt's Inn): Decanted 4+hrs. This was a mind blowing wine in my opinion, huge on every level. Very pure, but a tremendous wine with loads of blueberry and blackberry fruit, vanilla, mocha, coffee, it went on and on and on. Just a monumental wine that I would pit against any California Cult Cabernet. My WOTN.
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9/26/2009 - jwebtx wrote:
= of the 05 Scarecrow we drank it with
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7/28/2009 - pakabear wrote: flawed
Corked...
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4/18/2009 - bubbachumps wrote: 93 Points
My initial thoughts are this is the way a good napa cab is supposed to taste. A beautiful toasty oak, vanilla, cassis, saddle leather, a touch of cinnamon and more dark fruits on the nose. In the mouth, explosively rich and completely gulpable, with cassis, toasty oak, and raspberry rounding out the flavors. The richness of this wine is what makes it so inviting. I just keep wanting another sip. No noticeable tannins behind the massive wall of fruit, but I am not sensitive to it. This wine definitely dances in the grey area of over the top fruit, but in my mind it never crosses. Instead it remains balanced; tannins, acid and fruit all nicely interwined. I have to admit I anticipated being underwhelmed by this wine due to the pricing model, but I was pleasantly surprised.
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1/25/2009 - Cheryl wrote:
Peter Pratt's 2009 Cali Cab Table (Yorktown, NY): Really nice. Smooth tannins. Long finish. Fruit and spices, but not overly fruity or spicy. Lots of balance. I dig this! My WOTF. I hope I can keep my hands off of these!
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1/22/2009 - elliott.h.farber@gmail.com wrote: 93 Points
Open and decanted for two hours and served with Flannery Rib Eye steaks. The cork was stained to the rim and wet to the touch on the top of the cork under the foil -- I was worried but the wine was drinking perfectly. Very opaque purple color and clear to the rim. Big showy nose of cedar box, mint, sweet cassis notes. The mouthfeel was wonderful with very smooth tannins and a plush and long finish. Not too sweet and cloying with a very balanced body. A very well made wine.
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1/13/2009 - pakabear wrote: 94 Points
Massive cherry cassis liquor, smoke, red currant and spice on the nose. Great fruit on the attack with some pretty massive oak tannins. This has decent structure to age a while, but might be lacking structure in the mid-palate for long term aging. I would wait 4-5 years and then enjoy.
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7/19/2008 - FakeAccount wrote: 95 Points
Dark ruby to the rim. Somewhat closed nose... aromas of red fruits, cassis, and minerals. Took a sip and... BAM! The palate is not as closed as the nose suggests. Explosive attack, round on the palate. Tannins and acids are in good balance. The wine was unexpectedly light on its feet (appeared on the lighter side of full-bodied). The finish has raspberry notes and lasts 45 seconds. I was surprised to find the oak incredibly well integrated (last barrel sample I had, it was pronounced). Amazing wine now... I believe it will put on additional weight and fill out over time. Don't touch for a year.
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5/31/2008 - Harry Cantrell wrote: 89 Points
Tasted in the Bevan Cellars smackdown. Came in 3 out of 3. Deep garnet. Odd oak treatment-too much and charred. My notes said tar and recently squeeled tires. Every time we went back to this it seemed to change, initially good change, like a very young Pauillac, then back to tar hell, then odd oaky monster, then tar hell. Back and forth. Taste was good, but again a slight midpalate thinness. All 4 tasters agreed on this. (Note that I inspected the cork, and there was a slight wine stain on top and along the side-I suspect a potentially faulty cork, but this WAS a new wine.) I have 2 bottles now that don't meet the raves on the 'net. (The wine was delivered to All Ways Cool, then during cool spring, 2 day air, then kept in my 57 degree active cellar, so heat should have been a minimal issue at most.)
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5/23/2008 - Harry Cantrell wrote: 91 Points
Deep garnet. Kinda superficial in a Cali way-all charred oak and smoothness. Good, but way overpriced.
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