1976 | Burgess Cellars | Cabernet Sauvignon

Has a dense, dark color. Very rich, youthful and intense, with porcini mushroom, beef broth and dusty berry flavors are complex and intriguing.

Reviews:

• John Gilman: Tom Burgess was very quietly one of the best winemakers of his generation, and I have had some simply lovely wines from him from the vintages of the late ‘70s. The 1976 cabernet is also a bit marked by the drought conditions, and while it remains a very impressively young wine at age thirty-one, the torrid vintage makes itself felt here in a slightly rustic and chewy palate impression. The nose is deep and very complex and young, as it jumps from the glass in a blend of cassis, bell pepper, soy sauce, venison, tobacco and earth. On the palate the wine is full-bodied and almost in suspended animation, with a youthful core of black fruit, still a fair bit of tannin, impressive acids, and good length and grip on the finish that closes with a note of leather. Perhaps more charm will come with further bottle age, and this wine still has many years of life still ahead of it.

• James Suckling: Has a dense, dark color. Very rich, youthful and intense, with porcini mushroom, beef broth and dusty berry flavors are complex and intriguing. Finishes with good length and firm but appealing tannins.--'76/'86 California Cabernet retrospective.

Producer Information

Burgess Cellars is a family-owned wine producer situated in California's iconic Napa Valley. It comprises two estate vineyard sites situated in the hillside of Howell Mountain that are predominantly planted to Cabernet Sauvignon. Tom Burgess founded Burgess Cellars in 1972 when he purchased a winery and vineyard dating back to the 1870s. This 27 acre (11 hectare) property is now the site of the estate's Winery Ranch Vineyard and is planted to Cabernet Sauvignon, Cabernet Franc, Zinfandel and Grenache. It sits on west-facing volcanic slopes at an elevation of 1000 feet (305 meters) and provides the ideal growing conditions for Burgess Cellars' flagship Cabernet Sauvignon. Other notable wines in the collection include the Francois Durif Petite Sirah and the Alpinist - a blend of Syrah, Cabernet Sauvignon, Petite Verdot and Petite Sirah. A combination of new and neutral French oak barrels are sourced for the barrel-aging regime, the length of which depends on the wine and vintage with the Alpinst spending 28 months in barrel prior to bottling. The 31 acre (13ha) Haymaker Vineyard was the second vineyard site to be established by Burgess Cellars in 1988. The east-facing slopes are mainly planted to Cabernet Sauvignon, with smaller parcels of Petite Sirah, Syrah, Petit Verdot and Malbec. Today, Burgess Cellars owned and managed by the third generation of the Burgess family.

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