Burgess Merlot 1998
Rich aromas of black cherry and spice dominate the nose while the body is full and supple. The complexity and concentration of flavors ensures that this wine will complement a wide variety of foods. The finish is long and lingering and although drinkable now the wine will continue to improve with further cellering.
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.
Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.
Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.