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Burgess Enveiere 1998

Other Red Blends from Napa Valley, California
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    Winemaker Notes

    Enveiere was created to celebrate the 25th Anniversary of Burgess Cellars. After 25 years' exploration of the soil, the grapes and the winemaking process a masterpiece was created. Truly a "labor of love" this 1997 blend of Cabernet Sauvignon, Cabernet Franc and Merlot is "sending a message" as it's name states. The finest mountain grown fruit aged mostly in new French oak, resulted in a very forward richness of dark, deep purple wine with layers of spice and fruits that linger from the first taste to the incredibly long-lasting finish.

    Critical Acclaim

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    Burgess

    Burgess Cellars

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    Burgess Cellars, Napa Valley, California
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    Burgess Cellars has been family owned and creating wines with mountain distinction since 1972 on Howell Mountain in Napa Valley. When our founder Tom Burgess purchased the 1870’s era winery in 1972 he established himself as a pioneer of mountain side wineries. Today, the second generation is building on Tom’s legacy. Brothers Steven Burgess and James Burgess took over as President and Vineyard Manager respectively. In 2013, Winemaker Kelly Woods, a UC Davis graduate, completed the new team, and together the trio has fined-tuned the vineyards and cellar to highlight mountain grapes. The new direction of the estate is taking Burgess Cellars to the pinnacle of Napa Valley wine quality. At almost 1000 feet, far over the valley floor, we produce wines from our two estate hillside vineyards, Winery Ranch Vineyard and Haymaker Vineyard. Our hillside grapes tend to be smaller, with more concentrated flavors and tannins, varietal intensity and excellent aging properties. A visit to Burgess Cellars begins with a panoramic vista that offers real perspective on the Napa Valley. One can see the length of the Mayacamas range, from Calistoga to the hills beyond Napa.

    Napa Valley

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    HEI2132041_1998 Item# 62020