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Burgess Vintage Select Cabernet Sauvignon 1999

Cabernet Sauvignon from Napa Valley, California
  • WS91
  • WE90
0% ABV
  • WS90
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Winemaker Notes

The 1999 vintage was harvested a few days later than normal because of a cool summer. However, the conditions were ideal and the fruit maturity levels were textbook. The aroma and flavor the 1999 Cabernet Sauvignon are truly an extension of the vineyard and display the Estate-grown complexity our vineyard is known for. The finish is full, rich and rewarding. This wine will complement foods of robust style and will continue to develop with proper aging.

"Ripe, rich and polished, with a tasty array of complex currant, plum and wild berry flavors that are sharply focused, long and detailed on the finish. Tannins are sufficient for cellaring, yet neatly woven into the texture. A beautifully crafted Caberent."
Wine Spectator's Top 100 Wines of 2002

Critical Acclaim

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WS 91
Wine Spectator
WE 90
Wine Enthusiast
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Burgess Cellars

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Burgess Cellars, Napa Valley, California
1999 Vintage Select Cabernet Sauvignon
Burgess Cellars is a stone and redwood mountainside winery which was originally started in the 1880's. It's adjacent vineyards support the belief that it is vital to grow only those varieties of grapes which are best suited to the particular aspects of that land; such as soil, exposure, and climate. That is why the Cabernet Sauvignon, Cabernet Franc, Merlot, and Zinfandel are planted in the winery's mountain vineyards.

The Estate Chardonnay grapes are also grown in an ideal location south of Yountville. There, the cooler bay-influenced temperatures and breezes create fruit of superior quality and unique character.

The worldwide reputation of Burgess wines lies in the fact that they are always in perfect harmony, fully integrated to form a "total impression". Maximum varietal character, firm oak, good body, and long, complex finish are stressed. These attributes are controlled through painstaking attention to the estate vineyards and labor intensive old world winemaking techniques; all brought together with the most modern technology.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

CWC67635_1999 Item# 53354