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About the Wine About
the Wine
This Cabernet comes
from the Simpkins Vineyard in the Coombsville
area just east of Napa, soon to be one of the newest appellations
in the area and definitely one to watch for great Cabs. Berries are small and
the fruit is dense due to the naturally dry nature of the region. The BURLY
name comes from the owner’s college football days. The college’s mascot
was the bear and the local newspaper referred to him as “Burly Bear”,
a nickname that is still used. The beautiful oak tree symbolizes a connection
between the couple’s childhoods. Even though they were from completely different
regions of the U.S., one growing up in the southeast and the other the northwest,
the sprawling oaks were abundant in both areas. These huge trees represent boldness
and endurance which also conveys the BURLY wine qualities. | |
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Tasting Panel Notes
Tasting Panel Notes
Besides being right-on about the concentrated fruit
that is immediately evident in the glass, the group was blown away at the silkiness
of the tannins in such a complex wine. It is rare to find a wine that has all
the elements to age very well but is so beautifully drinkable now. Not to overuse
the phrase, but ‘perfectly balanced’ best describes the wine. With
or without food, you’ll want to have several of these bottles around to
share with your friends. If a red wine can dare to be “buttery”,
this one is...outright delicious!
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Bernice and “Burly Bear”
(Hank) - Proud Owners |
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2005 BURLY
Cabernet Sauvignon |  |
| Coombsville
– Napa Valley | | 100%
Cabernet Sauvignon | Price:
$60/Btl.
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| Item#
- BWCS05 | |
Winemaker’s
Quote:
“Intense, concentrated
and rich with aromas of lush raspberry and cassis, the opulent fruit is accented
in complex mocha, mint, white pepper, anise and loamy earth nuances, In the mouth,
pure dense fruit is shaded with jasmine flower and toasty oak notes while ripe,
fine grained tannins endow the wine with voluptuous texture, all finishing in
a long alluring aftertaste.”
~ Massimo Monticelli, Winemaker | |
Favorite
Pairings:
Braised wild boar, short ribs, filet with port sauce, pasta
with sausage and sweet peppers, creamy cheeses
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