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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 92 pts. in 4 notes) - hiding notes with no text | | | Tasted by oakville72 on 3/19/2022 & rated 92 points: What a surprise! Despite being 46 years old, this wine is in great shape despite a wet cork (which extracted beautifully) and some ullage. Slightly brickish red, but, all in all, the color is excellent. After a bit of must blows off, the nose is pure and varietal, and the flavors surprisingly fresh for a California Cab of its age, and it lacks the stewed prunes characteristic that some older Napa Cabs display.
The front label reads 13.2% alcohol and the back that the grapes were picked at 23.5 degrees brix — far less on both accounts than the monster Cabs Napa Valley is pumping out today. This wine shows that balance is the key to longevity. If you still have some, drink it up, but if it's been stored well, it should be wonderful! (686 views) | | | Tasted by adanacsim on 12/25/2012 & rated 97 points: Paid less than $10 a bottle for this wonderful wine decades ago and it just goes on and on. The nose was subtle upon opening. Decanted and poured right into glasses. Everyone at the table loved this wine. Soft and smooth but plenty of fruit left. Paired with a roast filet with a mushroom sauce, which it complemented beautifully. '78 was a great vintage for California and this wine was a wonderful example how a good vineyard and a skillful vintner could craft a wine with considerable staying power. (3391 views) | | | Tasted by MTheory on 8/5/2012 & rated 91 points: Well stored, purchased from retailer directly after it was acquired from a private cellar with the appearance of being impeccably stored. The cork presented itself to be supple and not difficult to remove with the proper two prong opener and a little play back and forth in the bottle neck. The wine had penetrated about two-thirds of the cork, but was carefully removed intact. The Burgess was opened, tasted, decanted, and fully developed within 15 minutes. In part because this bottle was correctly stored, there was minimal sediment present at decanting. At first there was a slight musty taste which quickly evaporated to reveal a gentle start which progressed to a pronounced fruit on the finish. It was well balanced and presented the obvious care of former pilot turned winemaker,Tom Burgess. There were two present at the tasting and we rated it a 91 and 90. (3778 views) | | | Tasted by pmevans on 1/29/2010 & rated 91 points: Very solid showing for this wine - beautiful nose of old cabernet, balanced in the mouth, lovely fruit. I don't know who the winemaker was at Burgess from the mid 70's to the mid 80's but time and time again I've been surprised by how good these wines are, even in a relatively weak vintage like 1975. The 1980 is outstanding as well. (4062 views) | | | Tasted by peternelson on 11/13/2008 & rated 92 points: Palate: Floral off the bat; lite perfume; nice lite earth, cherry; Chalky, choc covered cherry; great fruit inside, med, well int., soft t’s, LONG fin! Fantastic well bal. and classy aged wine! No sign of weakness! (3602 views) |
| Burgess Producer WebsiteCabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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