2012 Burgess Napa Cabernet Sauvignon, NAPA
We tasted the Burgess Napa Cabernet with Reggie Evans a couple of weeks ago and we thought it stylistically beautiful and quite serious. This wine is all about the depth of Napa fruit, blueberry and blackberry are prominent, that combined with a winemaking style that preserves complexity and character. Pine needles, rustic dust are just a few of the complex notes revealed within the very long finish.
We have not written about this wine until today because we were waiting for the deal to come into play.
And this one is ready for the table tonight, it has unwound. Normal $45-54. 6 cases only $33 per, the lowest price on the net. Reviews below.
All the very best, Rex & Michele
The 2012 Cabernet Sauvignon from Burgess hits the palate with an exotic concoction of dark fruit, pencil shavings, spices, tobacco, cedar, savory herbs, licorice and lavender. Dark and imposing, the 2012 possesses superb richness, with plenty of Howell Mountain character and intensity. The silkiness of the vintage has softened some of the contours, but this remains a distinctly savory and mineral-inflected Cabernet with tons of hillside character. Today, the 2012 comes across as tightly wound and in need of further cellaring, so readers should not be in any rush to open bottles. This distinctly old-school leaning Cabernet will also thrill readers seeking value, as it delivers superb quality and personality for the money. The Burgess family has made distinctive Cabernets from their estate vineyard at the base of Howell Mountain since the early 1970s. I have not tasted these wines in a few years, but found quite a bit to like in the 2012. 93 points Vinous
*Cellar Selection* From a high perch on Howell Mountain, this producer has blended 92% Cabernet Sauvignon with 8% Petit Verdot-making for a darkly colored, robust wine. Thick, chalky tannins envelop plum, cassis and dark chocolate. Drink now through 2020. (VB)
90 points Wine Enthusiast
Wines for the Holidays
Tuesday, November 29
We hope that everyone had a wonderful Thanksgiving holiday!!
Join us with Francis tomorrow night. We will have a wonderful selection of wines to pair with MORE holiday parties and dinners, and Chef Charles will coordinate with cheese and hors d'oeuvres for a festive pre-holiday evening.
2014 Vihno Blanco Darei, Portugal
2014 Louis Jadot Moulin-a-Vent Ch. des Jacques selecting a new wine now...this one disappeared over Thanksgiving!!
2013 Fess Parker, Santa Rita Hills Pinot Noir Ashley's Vineyard
2013 St. Supery Cabernet Sauvignon Estate
NV Marragut Rose Brut Cava
Where: Classic Cafe, Roanoke
Date: Tuesday, November 29
Cost: $50 plus tax and gratuity
2006 Drappier Grande Sendree Brut
We are tasting this incredible Champagne as we write. Drappier cellars and
maintains incredible components which comprise their Tete du Cuvee, the Grande Sendree. This 2006 was disgorged in 2014 consequently, the complexity and nuttiness of perfectly aged Pinot Noir and Chardonnay is combined with the vibrancy and freshness of those wines just being made into Champagne. $95 is the lowest price on the market nationally and that is this offer!! If it is time for something special, this Drappier is definitely that.
All the best, Rex and Michele
his vintage of Drappier's top cuvée is showing signs of delicious maturity. With tropical fruits morphing into toast and ripe almonds, it's a wine on the cusp of greatness. For now, there is still plenty of freshness there, tight acidity and the ripe character that's typical of Champagnes from the Aube. (RV) (12/2014) 94 points Wine Enthusiast
An elegant version, with a smoky underpinning and finely knit flavors of black raspberry, candied kumquat, toasted almond and biscuit, layeredwith vivid acidity. Long and lacy on the lightly spiced finish. Disgorged February 2014. (AN) (11/2015) 93 points Wine Spectator
Deeply-coloured, light gold. Profound, mature nose dominated by dried fruits, nougat, stone fruits and gingerbread. Full-bodied, vinous palate showing more of the same aromatics, nicely combined w ith a pronounced sensation of freshness. 93 points Gilbert & Gaillard
Vivid yellow. Potent citrus pith, poached pear and floral scents are underscored by a smoky mineral quality and pick up a buttery nuance with air. Fleshy and dry on the palate, offering ripe orchard and citrus fruit flavors and a deeper suggestion of buttered toast. Shows very good energy and thrust on an extremely long finish of building florality and spiciness. (JR) (12/2014) 92 points Stephen Tanzer's International Wine Cellar
Vivid yellow. Potent citrus pith, poached pear and floral scents are underscored by a smoky mineral quality and pick up a buttery nuance with air. Fleshy and dry on the palate, offering ripe orchard and citrus fruit flavors and a deeper suggestion of buttered toast. Shows very good energy and thrust on an extremely long finish of building florality and spiciness. - 92 Points
Josh Raynolds, Vinous Media
The pithy lemon, grapefruit and grilled hazelnut here is handsomely savory, leading to a palate of crisp apple, pear and peach fruits. Finishes soft and easy. (7/2015) 90 points James Suckling
2013 Burgess Mountaineer Howell Mountain,
794 six pack cases made
We enjoyed a long lunch meeting with Reggie Evans. He manages the Crawford Malone Portofolio which is filled with old school, prize winning California wineries; those which have resisted the temptation of mass production. Burgess Cellars is one such winery. I have reccommended, sold, personally collected and very definitely enjoyed Burgess wines since waiting tables in college and throughout my time in the restaraunt and wine industry. These are wines which helped me understand wine. Many a collectors' cellar which we have have brokered has included Burgess Cabs and Merlots, so we have tasted them as old as 1985, as recently as in the past couple of years. They never dissapoint. When Reggie told me that we would be tasting the 2013 Burgess Mountaineer (HOWELL MOUNTAIN Napa )I was excited, there is not much available , and it is a "buzz in the Somm community". Michele and I prepared a lot of food for the lineup
( 6 very handcrafted Cali's which we will be researching and offering ). We wanted to taste the Mountaineer with EVERYTHING, from goat cheese to cheddar, pork loin to smoked sirloin -so we did!
Our Notes: This wine dances. The initial flavors are blackberry but it dances to blueberry then does a raspberry twist and then back to blueberry, long and spicy. This is mountain fruit and it is bright. The vineyard is laden with volcanic ash, this wine is very deep and vey complex. Violets bloom in the nose, hints of black pepper enhance the finish. There is exotic Tea and smoke. Layers upon layers developed until two hours later Reggie pried what little was left out of my clutching paws with a desperate plea " I have to save a glass for Abacus". Both Michele and I noted a softness like great Merlot and power like great Bordeaux.
The lowest price we could find in the country is the winery at $120.00. Average is $ 127.00 nationally $99.95 per, 5% off 6, 10% off 12+. The below Spectator Review was just released. 42 bottles in the state. The Best, Rex and Michele
Wine Spectator review included (92 points-we think it will elevate to 97 as time goes on!).
obert Moncuit Grand Cru Brut Champagne
Les Mesnil- Sur - Oger
What is Grand Cru?
"Out of the 320 grape-growing villages in Champagne just 17 are rated as being of 100% quality; they are classified as Grand Cru. On the next level are 41 villages given a rating of between 90-99% and classified as Premier Cru; below that are all the other villages which have been given a rating of between 80-89% without any particular name being applied to this category".
We have been introduced to a reasonably priced Champagne Grand Cru from the area of Les Mesnil. " Reasonably priced" is worth mentioning since the most famous Les Mesnil, Krug, sells for an average $905.00 per bottle nationally. The Robert Moncuit is an intriguing combination of expressive fruit, showing layers and depth, combined with the freshness of wild flowers and tight bubbles. Pear Flavors are the focus on the front palate. The finish is lemon zest, toast and a hint of smoke with crisp minerality. We tried it with both sharp and heavy cream cheese, also roasted pork loin. All paired beautifully. 91 points Tanzer, 91 points Parker, the written reviews are below. Very little of the Robert Moncuit comes to the U.S., it was entirely sold within the region until the year 2000.
$69.95 per, 5% off 6, 10% off cases
All of the very best , Rex and Michele
Robert Moncuit Grand Cru Brut Champagne
Les Mesnil- Sur - Oger
A family-run estate with organic vineyards, Champagne Robert Moncuit has a five generation history. Alex Moncuit started the vineyard in 1889, and in 1928 his grandson Robert created his first cuvée and Champagne Robert Moncuit was born. Robert continuedto produce this exceptional Champagne until his death in 1987. His daughter Francoise took over the estate, and her son Pierre has been winemaker since 2000. Until 2000 all the wine was sold in France. The estate has 8 hectares under vine in Le Mesnil-sur-Oger which is the same renowned village where Krug's famous 'Clos du Mesnil' vineyard designate is made, and the Le Mesnil-sur-Oger is where the Salon family first realized and then convinced the world that this area was beautifully suited for Champagne made from 100% Chardonnay.
The Moncuit family produces all 'Blanc de Blancs' Champagne, meaning 100% Chardonnay. Their vines are tended without the use of pesticides and herbicides. The fruit is hand-harvested and sorted, with each parcel vinified separately to optimize the outcome of blending. All of the wines are fermented and raised in tank, the goal being contact with the lees. The malos happen naturally, they don't filter or chapitalize. The base wine for this Brut is 2010 with about 20% reserve from 2009. Approximately 30% of the cuvée is aged in oak. This is the only wine in his range that sees any oak so as not to mask the beautiful chalkiness of the Mesnil soils. Made with 8g dosage.
International Wine Cellar
Mineral-laced aromas of pear, honey, lemon pith and white flowers. Densely packed orchard and citrus fruit flavors are enlivened by chalky minerality and a hint of ginger. Refreshingly bitter and precise on the finish, with the mineral note strongly repeating.
Score: 91, Josh Raynolds
eRobertParker.com #221 Oct 2015
100% Chardonnay from the Grand Cru villages of Mesnil-sur-Oger and Oger, Robert Moncuit's NV Brut Grand Cru Blanc de Blancs displays bright white fruit and floral aromas on the pure and chalky, very elegant nose. The delicate mousse gives way to a very mineral and persistent taste on the palate. This medium to full-bodied Brut is full of character and complexity; it is lovely, pure, and shows lots of finesse and a very good length. I tasted the newest release that based 80% on 2011 and 20% on 2010. It was disgorged in May 2014 with a dosage of six grams per liter and is an excellent Brut from chalky soils.
Champagne Robert Moncuit in Mesnil sur Oger (Côte des Blancs; the domaine exists since 1889) cultivates 25 plots adding up to eight hectares of Chardonnay, mostly 50+ year old vines on chalky soils. Moncuit works the soil but is not an organic wine producer. The vins clairs were fermented in stainless steel and kept on the lees for ten months, so the bottling is usually in July. Only the Reserve is partly fermented in oak (20%). The domaine has existed since 1889. Moncuits aims for fresh Champagnes that are not dominated by the fruit, but the chalky terroir of Mesnil. Indeed the wines have a great purity and finesse, but a good complexity too. Drink: 2015 - 2025
Score: 91, Stephan Reinhardt
We opened the 2010 Chateau Franc Boudron this weekend. The right bank Bordeaux was in a box of mixed samples which various distributors had left at the shop for us to try. We intentionally opened this bottle without checking any pricing, but given the overall quality of 2010 Bordeaux we expected great things.
The Boudron is drinking now.
The wine pours with immediate violets on the nose and very polished plum and cherry throughout the flavor profile. The tannin layer is not at all aggressive at first pour. This wine is so nice upon opening that you might pour through it before it actually breathes. What we did find is that time to breath did not change the flavor profile it simply became richer and the flavors more pronounced. Michel and I both placed the Chateau Franc Boudron in the $45-$59 category in regard to competitive table worthiness. We then checked the pricing and purchased all they had available because we can sell this lovely
2010 St Emilion at $25.00! 5% off 6, 10% off 12
36 Bottles available.
All of the very best,
Rex and Michele
Sorry, this wine is sold out.
The proof is always in the glass!