Burgess Cellars
Estate Vineyards Cabernet Sauvignon
Napa Valley, California, USA
Beautiful structure, nice wine. $73 though 😫
Beautiful structure, nice wine. $73 though 😫
Jun 10th, 2018
black berry and cherry with notes of mint on nose continuing on palate. firm but not grippy tannins, integrated. Good stuffing. Medium acid. 2013 enjoyed 11/2017
black berry and cherry with notes of mint on nose continuing on palate. firm but not grippy tannins, integrated. Good stuffing. Medium acid. 2013 enjoyed 11/2017
Nov 9th, 2017
PnP. Dark red color with purple elements. Deep, dark fruit on the nose. A little sryah like. Oak is present and integrated on the palate, which also has cigarette and cocoa flavors. Awesome texture and medium depth/finish. Nice value!
PnP. Dark red color with purple elements. Deep, dark fruit on the nose. A little sryah like. Oak is present and integrated on the palate, which also has cigarette and cocoa flavors. Awesome texture and medium depth/finish. Nice value!
Mar 22nd, 2024PnP. Dark red color with purple tones. Baking spices and cedar dominate with dark fruit. Refined and high quality. Medium plus depth and a big wine. Seems to have some Spanish/South American influence. Was really impressed.
PnP. Dark red color with purple tones. Baking spices and cedar dominate with dark fruit. Refined and high quality. Medium plus depth and a big wine. Seems to have some Spanish/South American influence. Was really impressed.
Oct 29th, 2022
Sigh. Such a lovely experience: a treat for the senses. 2013 was a magnificent year, and after 9 years this one was really coming together. (Fortunately I have two more of this vintage; I will try to wait because this wine has years of string drinking ahead.)
This is an estate wine, and Steve Burgess manages his property with goats to keep the underbrush cleared. I don’t know if that makes a difference in the taste but I do envy those goats who get to spend their days on that lovely Mount Howell slope.
Lots of people talk about the flavors, and the finesse, and the balance, and the succulence of this wine. It is lush and beautiful but built with a restraint and depth that will make your meal sing: even if, like us, you are serving burgers off the grill. With this wine, it will be a memorable experience.
Sigh. Such a lovely experience: a treat for the senses. 2013 was a magnificent year, and after 9 years this one was really coming together. (Fortunately I have two more of this vintage; I will try to wait because this wine has years of string drinking ahead.)
This is an estate wine, and Steve Burgess manages his property with goats to keep the underbrush cleared. I don’t know if that makes a difference in the taste but I do envy those goats who get to spend their days on that lovely Mount Howell slope.
Lots of people talk about the flavors, and the finesse, and the balance, and the succulence of this wine. It is lush and beautiful but built with a restraint and depth that will make your meal sing: even if, like us, you are serving burgers off the grill. With this wine, it will be a memorable experience.
A wine so smooth I bought it accidentally.
A wine so smooth I bought it accidentally.
Jan 26th, 2019After popping the synthetic cork, aromas of dark fruit and floral notes cleared the air. I let it breathe for a few minutes then aerated it into my glass, noting the deep garnet hue. On the nose, black cherry, vanilla and creme brûlée. On the palate I picked up more red fruit, red cherry and raspberry first, then the silky spice tones of cassis and cinnamon. The finish bites with a quick jolt of acid towards a dried fruit (fig and prune) aftertaste.
After popping the synthetic cork, aromas of dark fruit and floral notes cleared the air. I let it breathe for a few minutes then aerated it into my glass, noting the deep garnet hue. On the nose, black cherry, vanilla and creme brûlée. On the palate I picked up more red fruit, red cherry and raspberry first, then the silky spice tones of cassis and cinnamon. The finish bites with a quick jolt of acid towards a dried fruit (fig and prune) aftertaste.
Mar 26th, 2018