Mark Turner

9.4

Side by side against the Hunnicutt Brinkman (GIII fruit), Bevan’s blend was more fruit forward, a little richer and more dense. Raspberry and blackberry morphed into a darker, slightly earthy finish still with pronounced fruit. Less complex than the Hunnicutt but still a great bottle of wine. Really hard to go wrong with either one. — 8 days ago

Billy L.

9.6

New Oakville Vineyard wine from Michael & Andrea Savaiano. Michael is an Assistant Winemaker at Bevan Cellars. His approach mirrors that of Mentor Russell Bevan, with pure, concentrated up-front fruit. The wine is likely sourced from Tench, although Vineyard source is unconfirmed. Michael uses all 100% New French Oak including Taransaud Barrels! The wine spends 17 months in Barrel before bottling. Absolutely fabulous at this early stage for a 2018 Vintage. Cheers 🍇🍷👍🏻👏🏻👏🏻👏🏻 — 19 days ago

with Laura

Justin

9.9

Wine concentrate. Deep and luxurious. — a month ago

William Goldsmith

9.6

Touch behind the alceo. Completely different wine. — 13 days ago

with Ryann

Aaron Rankin

9.4

If you don’t know Bevan’s style, it’s about as unabashedly assertive as Pinot gets. At 5 years age the Petaluma Gap Pinot is perfectly integrated, showcasing the intense, pure fruit. — a month ago

Tony Chen

9.4

Tonite in Angelina restaurant — 2 months ago

Mark Turner

9.1

I continue to go back to this wine about once a year to get a reference point. It started going through its dumb phase about two years ago and is just emerging. Still a little closed and monotone but after a few hours in the glass it started to emerge from its hibernation. Give it another year or two before you try it again. I really don’t understand the people willing to pay $250 for a bottle for this wine but I will gladly sell you some at that price. ;-) Go buy 2 bottles of the 2018 Bevan Ontogeny or 4 bottles of the Venge BDX which we also had tonight. I don’t think you will regret the price - value trade off. — 2 months ago

Krystal Vento

9.2

Ryan’s Mother’s Day pick for his mom — 14 days ago

with Ryan

Byron C Mayes

9.1

Hazy straw. Wonderful nose of lemon rind m, straw, and menthol. Full bodied palate of verbena, pear, citrus, birch, and a host others in layer upon layer. Firm acidity from entry to the slight mineral flintiness on the finish. Rich seafood or poultry dishes will shine especially well. I’m having mine with scallops and my drinking partner with Parmesan encrusted chicken. Drink now through 2024. — a month ago

Ron R

9.3

Prior notes apply.
This is spinning off huge chunks of sediment!!! — a month ago

with Anne-marie