Winemaker’s Notes: The 2008 Merlot, like our previous vintages, demonstrates a unique intense varietal personality along with a richness associated with the vintage. The most common flavor characteristics of Merlot, blueberries and black cherries, are stunning with a hint of mint. The 2008 is 100% Merlot from our Triere Estate vineyard in the Oak Knoll District just south of Yountville. This region of Napa Valley is ideal for bringing Merlot to full maturity, with vines
that are oriented north to south so that they capture both morning and afternoon sun, producing a full-bodied, rich, complex wine with a long lasting finish.
Winemaker’s Notes: This Syrah was grown in two locations: One on the Eastern-side of Howell Mountain off Ink Grade Road, the other just south of Yountville in the Oak Knoll District of Napa Valley. By blending grapes from these two areas, the wine is fashioned after a mid-Rhone wine. Fermentation took place under a relatively high aeration system which helps build complexity and retains purity of the flavors. The wine was aged in approximately 40% French oak barrels and 60% American oak to build the complex flavors.
Burgess Cellars Cabernet, Napa Valley, CA $37.99Winemaker’s Notes: The Burgess Cellars’ hillside vineyards are on the steep slopes of Howell Mountain. The various exposures result in grapes that complement one another and build a complex, delicious wine. Soils range from volcanic ash to rocky marine sediments, this, combined with mature vines and skilled wine making give us a complex and elegant wine. The wine shows off dense Cabernet Sauvignon character accented with vanilla, balancing spices and toasty oak from traditional barrel aging.
All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.
Steve Burgess did not always work in the family business. After earning his degree from Cal Poly in Agricultural Systems Management with a minor in Agricultural Business and a Wine-Marketing Certificate, Steve went through many transformations—from high school physics teacher to wine broker to restaurant work, but he was eventually persuaded by his father to return to Burgess Cellars. He is passionate about doing things the “correct way,” and seeks out “the best” of things. Steve’s enthusiasm is ideal for running a premium winery where quality and character are paramount. Find out more: http://www.burgesscellars.com
Chef Ferrier of 2100 Prime located in the Fairfax at Embassy Row Hotel also joined us to talk about how he created perfect pairings for Steve’s wines for the Capital Wine Festival taking place now through March 26. Chris Ferrier was born in BBQ country — Owensboro, Kentucky, home of the Moonlight! He grew up in New Jersey where classic dinner food is the culinary staple that sophisticated diners crave today. Before graduating from the Culinary Institute of America in 1990, Ferrier was associated with the well-known Lodge at Pebble Beach in California, where he became acquainted with many of the local purveyors of fruits and vegetables. Since then, he has incorporated local products into his menus and cuisine working at great restaurants for Hyatt Regency Hotels, the Boar’s Head Inn, and now at 2100 Prime.
3/8: Something to Wine About Wine Tasting Comedy at Waltz Vineyards in Manheim PANext Week
We’ll be back next week with an interview with Maryland’s own Robert Parker of The Wine Advocate and eRobertParker.com.
A Special Thanks to Our Sponsors:Wells Discount Liquors, Sheehy Lexus of Annapolis and Sergio’s Jewelers