2008 Napa Valley Cabernet Sauvignon
Cabernet Sauvignon •Estate Vineyard
California: Napa Valley
Above it all
The 2008 Burgess Celllars Estate Cabernet Sauvignon was a big hit with our tasting panel! This wine is, hands down, the best 2008 Napa Cabernet we have tasted. While this wine is certainly youthful, it is ready to drink – right now. And, this wine is certain to keep improving for at least the next decade. Bold, flavorful, texture and deeply aromatic, this wine embodies everything that we have come to expect from higher-end Napa Valley Cabernet Sauvignon.
Why the low price? Simple: it is because the Burgess Family purchased their estate, where their vineyards reside, back in the 1970s – when the cost of land was much lower. Burgess has always priced their wines accordingly. Decant to bring out the more subtle qualities of the fruit, and pair with a grilled steak or a juicy Prime Rib.
Striking iridescent Burgundy hues at the edge of the wine, color darkens toward the core. After swirling the wine, tall legs take a long time to emerge, before running slowly down the wall of the glass.
A bold rush of candied blackberry and black cherry rush to greet the nose. As the wine breathes, red currant, dark strawberry, and dark plum mingle with spice, dried tobacco leaf, sweetwood, black tea and toasted oak.
Black cherry, backberry and cassis provide a condensed, fruit-first experience, with flavors that then yield to spice, star anise, black pepper, leather, tobacco and a hint of cocoa powder.
Long, flavorful and with fruit that is beautifully framed by plush tannins and bright acids. As fruit slowly dwindles, spice and earthen components leave behind a chewy feeling and a gradually spreading dryness.
What the Winery Says
The Burgess Cellars’ hillside vineyards are on the steep slopes of Howell Mountain. The various exposures result in grapes that complement one another and build a complex, delicious wine. Soils range from volcanic ash to rocky marine sediments, this, combined with mature vines and skilled wine making give us a complex and elegant wine. The wine shows off dense Cabernet Sauvignon character accented with vanilla, balancing spices and toasty oak from traditional barrel aging.
Vineyard & Winemaker Notes: This vintage was reduced because of a frosty spring. Our mountain vineyards are normally void of this problem; however there was some slight damage. The wine shows the concentration caused by frost and the flavors are quite rich with forward aromas. This 2008 Cabernet will complement all meats and like all of our Cabernets will continue to gain complexity with cellar aging.
Appellation: Napa Valley, California
Vineyard Locations: Burgess Estate Vineyards, Western & Eastern slopes of Howell Mountain
Grape Variety: 79% Cabernet Sauvignon, 9% Cabernet Franc, 4% Merlot, 4% Petite Verdot, 4% Malbec
Process: 100% Malolactic Fermentation
Harvest Notes: A reduced crop because of spring frost.
Release date: January 2012
About the Winery
When Tom purchased the 1870’s era winery in 1972 he established himself as a pioneer of mountainside wineries. At the time, there were only approximately 2 dozen wineries in operation in the whole of Napa Valley and he saw the potential of mountain vineyards to produce wines that evoke the French concept of terroir: that the grapes, and thus wines, should reflect the vineyard’s soil, exposure, and overall micro-climate.
Currently we grow eight varieties at our three vineyards with the best site-specific methods, which allows us to produce consistency in the style of wines we produce.
Winemaker Kelly Woods
Brought up in the pastoral community of Santa Maria on California’s Central Coast, Kelly Woods chose to build upon her agricultural roots and follow a career in viticulture through the world famous UC Davis School of Viticulture and Enology.
Kelly’s winemaking career has seen her at Seavey, Bryant Family, and Sequoia Grove wineries in the Napa Valley as well as further afield in New Zealand. She manages all aspects of winemaking - be it in the cellar, lab, or out in the field. Kelly’s strong sensory skills and broad knowledge of wine styles have brought Burgess an enhanced focus on objective and precision in our wine-making.