"The 2010 Wildebeest red—a Buty “super second”—is 77% Syrah, 14% Cabernet Sauvignon and 9% Cabernet Franc. Bright and tangy, it offers brambly fruit flavors—boysenberry and raspberry—along with sweet cherry. It's loaded with spice and lightly tasting of licorice. Young, fresh and fruit-driven, it has the structure to improve over the next five or six years."
- Wine Enthusiast (September 2013), 90 pts - Editors' Choice

"On the reds, the 2010 Wildebeest is a solid value and a blend of 77% Syrah, 14% Cabernet Sauvignon and 9% Cabernet Franc. Aged mostly in older barrels, it has a decidedly up-front, perfumed and supple profile that’s hard to resist. Notions of black cherry, exotic spice, pepper, violets and leather all emerge from the glass and the wine is medium-bodied, beautifully balanced and sweetly fruit on the palate. It won’t make old bones but delivers classy aromatics and a delicious, easy drinking mouthfeel. Enjoy it over the coming 4-5 years. Drink now-2017. - Jeb Dunnuck"
- Robert Parkers's Wine Advocate (Issue #207, June 2013), 90 pts

"7% new oak and 7% American oak. Healthy dark, bright red. Reduced smoky nose. A shapely wine of moderate depth, with firm acidity framing its sweet raspberry fruit. Slightly tart-edged but offers good intensity. - Stephen Tanzer"
- Vinous (November 2015), 88 pts

"Always a solid value, the 2012 Beast Wildebeest is an almost kitchen-sink blend of 41% Syrah, 20% Cabernet Franc, 18% Cabernet Sauvignon, 15% Malbec and the rest Mourvedre. It offers lots of spice, dried herbs, flowers and sweet cherry and black raspberry fruit to go with a ripe, rounded, silky, medium-bodied feel on the palate. There acidity sticks out slightly on the finish, so don’t push the aging curve here and drink it over the coming couple of years. - Jeb Dunnuck"
- Robert Parkers's The Wine Advocate (Issue 219, June 2015) 89 pts