Burgess Brand Book

N A PA VA L L E Y

CONTENTS

F R O M T H E E S TAT E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 HIS T ORY OF BURGESS............................................................ 6 R E G E N E R AT I V E & P R O M I S C U O U S A G R I C U LT U R E . . . . . . . . . . . . . . . . . . . 1 2 E S TAT E V I N E YA R D S.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 2 T H E W I N E .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 0 M E M B E R S H I P.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 8

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F R O M T H E E S TAT E

BEHIND E V ERY MEMOR A BL E B O T T L E OF W INE L IE S A N EL EMEN T OF

intentionality that goes beyond just taste. High-quality wine can be produced from a number of vineyards in the Napa Valley, but when the intention is greater and a wine is paired with a purpose beyond just profile, it can coalesce into something greater than the sum of its parts. In a word: memorable.

It is our hope, perhaps even our mission, that after reading these pages, you will be inspired by our pursuit of regenerative and promiscuously farmed wine. Wine that respects the land it was made from, the people who savor it, and the potent potential it was endowed with.

What follows is meant for those who wish to dig a little deeper into the world of Burgess. Inquiring minds will uncover centuries of history, be introduced to the doctrine of regenerative and promiscuous agriculture, and learn about the small intricacies and zealous passions that harmonize to create world-class wine.

GARRETT HALES

MEGHAN ZOBECK

Estate Director

Winemaker

C A R LT O N M C C OY J R .

Master Sommelier & Managing Partner

HIS T ORY OF BURGESS

OUR S T ORY

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H i story of Bu rg e s s

1871 George Clinton Fountain was a pioneer St. Helena vintner. After selling his profitable hay and grain company in San Francisco, George and his wife Sarah moved to the Napa Valley, purchasing 50 acres just south of St. Helena. Shortly after building his 50,000-gallon concrete and wood winery, George came into possession of what would become the Burgess ranch.

1882 Right at the onset of the Italian immigration influx to the United States came brothers Carlo and Fulgenzio Rossini. Originally from the Italian speaking canton of Ticino, Switzerland, the Rossini brothers were all too familiar with mountain cultivation and what it takes to farm such extreme slopes.

Thus, in 1882, Carlo and Fulgenzio purchased 200-acres of prime Howell Mountain land from Mr. Fountain for a mere eleven-hundred dollars.

A B O V E Napa County Map of 1876. Section 12 of Township 8 would later become the Burgess ranch.

L E F T Rossini Winer y circa 1880s F A R L E F T Bill Sorenson, 1978

H i story of Bu rg e s s

1884 News of the Rossini brothers’ success quickly made its way back to Ticino, tempting many families from the area to immigrate to the Napa Valley. One such family was husband and wife duo Giovanni and Elva Poncetta. After purchasing 34-acres from the Rossini A B O V E Swiss-Italian family on the lower slopes of Sorenson Vineyard .

R I G H T A Souverain advertisement in the St. Helena Star.

brothers, the Poncettas constructed a gravity-flow winery made from stone found on the hillside. This same winery would later become the original Burgess winery, which stood for an incredible 128 years.

1943 Former meatpacking executive J. Leland Stewart, known to many simply as “Lee,” purchased the Poncetta winery and its surrounding 34-acres of hillside. Naming his winery “Souverain,” Lee went on to craft some of Napa’s most acclaimed wine, achieving many awards and earning much adoration. Lee was also considered one of the great mentors of his era, cultivating the skills of future winemaking giants Warren Winiarski & Mike Grgich,

H i story of Bu rg e s s

who themselves went on to produce award-winning wines at the 1976 Judgment of Paris. In the end, Lee, along with a few others, were credited for helping the Napa Valley restore its pre-Prohibition wine growing glory.

1972 Tom Burgess, former Air Force pilot, fell in love with the Napa Valley and its wines and decided to purchase Lee Stewart’s Souverain winery.

After aptly renaming the winery to “Burgess Cellars,” Tom quickly went about replanting the oldest blocks to Cabernet Sauvignon, his favorite grape. Not long after, Tom hired Bill Sorenson as chief winemaker, who for 41 consecutive vintages crafted mountain wines of great finesse that kept Burgess among the most revered and best recognized names in the region. 50 years later, Burgess Cellars joined the famed “Class of ’72,” a collective of 8 wineries that helped define the modern era of the Napa Valley.

T O P Bill Sorenson (lef t) and Tom Burgess (right) B O T T O M Tom Burgess

H i story of Bu rg e s s

2020 Farming, tradition, and family have always been at the forefront of the Burgess story and that continued when Gaylon Lawrence Jr., a man who has lived his life by similar tenets, purchased Burgess in 2020 to continue its legacy. Alongside managing partner, Carlton McCoy Jr., and winemaker, Meghan Zobeck, Burgess is preserved through caring hands for future generations.

R I G H T Bill Sorenson (lef t), Carlton McCoy Jr. (center), and Meghan Zobeck (right)

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H i story of Bu rg e s s

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R E G E N E R AT I V E & P R O M I S C U O U S A G R I C U LT U R E

OUR DIVERSE

ECOSYSTEM 12

R e g e n e r at i v e & P r o m i s c u o u s A g r i c u lt u r e

MANIFESTO

H OW D O W E R E S P E C T T H E PA S T A N D H O N O R A L E G AC Y ? W H AT

is important to us to preserve and carry into the future for the next several generations? What makes Burgess unique and how do we think outside of the 100 acres that we farm to contribute to the planet as a whole?

These were the questions asked while contemplating what the next chapter of Burgess might look like. We believe the answer the answer lies in the vineyard, the genesis of it all. And to preserve the vineyard, we must focus on the lifeblood of the earth, the universe’s equivalent to the gut biome, which is the soil.

At Burgess, we are actively transitioning all our vineyards to regenerative farming. This type of farming focuses on soil health via a system of increased biodiversity and low to no soil disturbance. The forest is one of our greatest references for a self-sustained ecosystem in nature, a system that needs no assistance from humans to thrive. Agriculture by design involves humans.

However, the human element does not need to be profane. We are part of nature, and we can work with her to create a symbiotic system that promotes not only the health of the vines but the health of the people and environment around it.

At our St. Andrews vineyard, we are taking this a step further by implementing promiscuous farming. We do that by mimicking elements of the forest.

The name is provocative, as it should be, but this is not a new concept. Based on the Ancient Roman practice called Agricultura Promiscua, elements of which are also seen in several types of indigenous agricultural practices, the key aspects of

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R e g e n e r at i v e & P r o m i s c u o u s A g r i c u lt u r e

this style of farming were biodiversity and polyculture. Olive trees, grape vines, grains, and legumes were all planted in the same plot and the mixture of plant species elevated the collective health of each individual crop. The true secret to this system is the trees.

The “promiscuous” aspect of this type of farming is a reference to the commingling of several different plant species in one farming system. Because of their ability to promote mycorrhizal fungi, Burgess is particularly interested in the co-planting of trees in the vineyard.

THIS SUMMER, WE CO-PL ANTED APPLE TREES IN OUR VINEYARD, SCAT TERED AMONGST OUR CABERNET SAUVIGNON VINES.

Planting a non-cash crop on coveted Napa Cabernet ground is not a popular move but it is an investment in longevity of the vineyard, and a commitment to the people in our community and to our environment. The added bonus? I believe this type of farming results in the highest quality and most delicious wines.

Another key that we think is vitally important is the sharing of information. If we truly want to advance this type of agriculture in a time-conscious manner, we need to have an open and honest conversation to help other farmers avoid mistakes we’ve made, learn from our peers, and advance together. We will make our observations, progress, and resources available through our website.

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R e g e n e r at i v e & P r o m i s c u o u s A g r i c u lt u r e

The truth is, we aren’t farming in a bubble and the decisions we make affect more than just our vineyard. Our winemaker Meghan Zobeck worked a harvest with an Italian winemaker who farmed organically. She asked him why he chose to farm without chemicals, and he said simply, “Because my mamma walks through my vineyards.” In addition to talking about farming, we want to recognize the talented individuals that actually carry out the work in the vineyards. And we want to protect them from harmful chemicals as they are our mothers, brothers, sisters, and friends. Without their skills and expertise, we could not make the wines we do.

We are making some bold moves and hope you will be inspired to learn and follow along with us.

We would love to have you join us on this journey.

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R e g e n e r at i v e & P r o m i s c u o u s A g r i c u lt u r e

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REGENERATIVE & P ROMISCUOUS AGRICULTURE

FA R M D I F F E R E N T LY

AT B U R G E S S , W E FA R M D I F F E R E N T LY.

Our vineyards are well-balanced ecosystems that thrive as designed by nature due to our regenerative farming efforts. Like a forest that thrives as a system designed by nature, the same can be replicated in a vineyard through regenerative farming.

Regenerative farming reduces carbon emissions and focuses on soil health through diverse cover crops, animal integration, and low to no soil disturbance.

Our commitment to this way of farming not only reduces our impact on the environment, it is the main force that drives our unapparelled wines of focus, precision and clarity. Regenerative farming is a progressive choice that allows our wines to fully express their terroir and be true reflections of our land.

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R e g e n e r at i v e & P r o m i s c u o u s A g r i c u lt u r e

SEASONAL CLOCK SPRING Spring Equinox

Springtime is when the colorful

fungi in the soil, leading to a more

blooms appear on our vineyard

efficient nutrient transfer to the vines.

fruit trees. While our vineyards are

Apple trees were selected as they are

surrounded by a variety of fruit

compatible with grape vines and don’t

trees, we brought apple trees directly

attract insects that might be harmful to

into the vineyard at St. Andrews

grapes. Trading vine space for trees is a

and coplanted them amongst our

dedication to soil health, the longevity

Cabernet Sauvignon vines. This is

of the vine, and our environment.

part of our promiscuous farming and increases the mycorrhizal

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R e g e n e r at i v e & P r o m i s c u o u s A g r i c u lt u r e

SUMMER Summer Solstice

Summer is the time of year when

bees, and other beneficial creatures

we harvest our grapes to capture

thrive. While the vines themselves

the freshness of our vineyards and

are not dependent upon pollinators,

create wines of elegance. This is also

the balance of the surrounding

when we see bees from our nearby

ecosystem is and pollinators help

hives and other pollinators actively

promote polyculture by pollinating

foraging in our pollinator gardens to

the cover crop and fruit trees.

replenish food stores. Each garden is filled with specific plants to help monarch butterflies, hummingbirds,

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R e g e n e r at i v e & P r o m i s c u o u s A g r i c u lt u r e

FA L L Autumn Equinox

Fall is when our vines drop their

will be baled for the sheep in the

leaves and begin to enter dormancy.

spring to create additional food

We seed the cover crops at this time

from the property. The biodiversity

of year and because pollinators play

from the different plant species also

such a vital role in the ecosystem, we

increases the microbial load in the soil,

place special insectary cover crops

promoting the health of entire system.

every tenth row in the vineyard.

Once established, the perennial cover

These specific rows not only feed the

crops will eventually seed themselves,

pollinators but also provide a habitat

continuing the cycle.

for them.

Additional cover crop rows include grains, grasses, and cereals, which

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R e g e n e r at i v e & P r o m i s c u o u s A g r i c u lt u r e

WINTER Winter Solstice

Winter is when we prepare for

from the air and store it. As the

pruning and await the winter rains.

sheep graze, they add their own

Once they arrive, the vibrant cover

organic matter to the soil and their

crops soon follow and the sheep

hooves help aerate the ground.

are put out to graze. By using sheep

Winery dogs protect the sheep

for cover crop management instead

and chickens help break down the

of tractors, we reduce our carbon

sheep’s organic matter by pecking

footprint, lessen the compaction in

at it for grains and bugs while also

the soil, and keep the roots of the

adding their own nutrients to the

cover crop intact. This increases the

soil. Where grazing is not applicable,

water holding capacity in the soil,

we utilize other low-impact crop

maintains the microbial habitat, and

management methods such as

allows the soil to capture carbon

crimping and mowing.

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E S TAT E V I N E YA R D S

OUR L AND

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E s t a t e V i n e ya r d s

B U RG E S S C O M P R I S E S F O U R D I S T I N C T E S TAT E V I N E YA R D S

across the varied terrain of Napa Valley. From the fertile “benchlands” to the mountain slopes where fog permeates the terraced rows, each vineyard provides an individual signature on the wine it produces.

Contributing to the heritage of Burgess in their own distinct ways, the vineyards of St. Andrews, Quartz Creek, Sorenson, and Clos Abeille continue to add an indelible mark on the story of our winery.

SPANNING 150 YEARS OF GR APEGROWING CULTIVATION, OUR L AND CARRIES THE HISTORY AND TR ADITIONS OF BURGESS CELL ARS.

While the soils, microclimates, and terroirs of each estate vineyard remain uniquely their own, all four vineyards are united through our core principles of regenerative and promiscuous farming.

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E s t a t e V i n e ya r d s

CLOS ABEILLE CALISTOGA

SORENSON LAKE HENNESSEY

SAINT HELENA

RUTHERFORD

MA

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E s t a t e V i n e ya r d s

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YOUNTVILLE

B U R G E S S E S TAT E

Q UA R T Z C R E E K S T. A N D R E W S

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NA PA

E s t a t e V i n e ya r d s

S T. A N D R E W S H O M E T O T H E B U R G E S S E S TAT E W I N E RY, S T. A N D R E W S V I N E YA R D

has been a staple of the Oak Knoll District for over three decades. Today, Meghan employs St. Andrews as the epicenter for our promiscuous farming activations and experimentations. The vineyard, in conjunction with four grape varieties, is interplanted with apple trees, cereal grains, and eight species of cover crop. To further enhance the biodiversity, St. Andrews is enveloped by pollinator gardens, edible tea plantings, and several types of livestock, making it a veritable nirvana of promiscuous farming.

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E s t a t e V i n e ya r d s

QUA R T Z CR EEK O R I G I N A L LY P U R C H A S E D I N 19 7 9 B Y T O M B U R G E S S , T H I S 5 0 -A C R E

Chardonnay Vineyard was known as Triere, a term for “select,” or “choice.” Now called Quartz Creek, this is one of the most geologically diverse vineyards in the Burgess lineup. It sits on the famed western “benchland” of the Napa Valley, where soils benefit from alluvial fans sweeping down off the Mayacamas Mountain Range.

Quartz Creek is the home of two of our beloved wines: Quartz Creek Blanc de Blanc and Quartz Creek Cabernet Sauvignon.

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E s t a t e V i n e ya r d s

SORENSON F I R S T P L A N T E D I N T H E 18 70 S B Y S W I S S -I TA L I A N I M M I G R A N T S ,

Sorenson Vineyard has served as the beating heart of Burgess for more than 150 years. Named in honor of Bill Sorenson, the winemaker at Burgess for 41 consecutive harvests, this vineyard is carved into the steep western-facing slopes of Howell Mountain, overlooking the Napa Valley below. Climbing 800-1000 feet above sea level, the landscape is blanketed with large boulders of “Konocti” volcanic soil, forcing roots to dig deep for nutrients the soil can provide. These slopes, soils, and surrounding forests combine to create a terroir capable of producing elegant Cabernet Sauvignon of precision and energy. To that end, we made Sorenson Cabernet Sauvignon, which encapsulates the grace and power only this historic vineyard can provide.

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E s t a t e V i n e ya r d s

CLOS ABEILLE N E S T L E D A M O N G S T A N O A K T R E E G R O V E I N T I N Y S P R I N G VA L L E Y,

Clos Abeille is 1.72 acres of Cabernet Sauvignon surrounded by hills, pollinator gardens, and wildflowers on all sides. Hidden away from the rest of the world, this vineyard gem makes itself known primarily to the bees. Clos Abeille, roughly translating to “bee vineyard,” is the site of our beloved Burgess Apiary, which is at home in this beautiful sanctuary. Originally planted in the 1880s, Clos Abeille is the absolute zenith of everything Burgess has come to represent: historical legacy, regenerative farming, and world-class wines.

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THE WINE

OUR METHOD

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Th e W i n e

A N O L D A DAG E O F W I N E M A K E R S I S T H AT T H E I R W I N E M A K I N G

“starts in the vineyard.” Well, for Burgess, it actually does.

THE PROCESS BEGINS WITH A METHOD CALLED PIED DE CUVE, WHICH ESSENTIALLY SERVES AS THE WINEMAKING EQUIVALENT OF A SOURDOUGH STARTER.

Just prior to harvest, Meghan and her team handpick a variety of clusters and place them in glass containers or demijohns, leaving them out in the vineyard to initiate small ferments made entirely of indigenous yeasts. Over the course of about a week or so, weaker yeast strains die off while stronger ones remain, leaving behind several healthy “mini ferments,” or pied de cuve, that will help kickstart our larger cask ferments back in the cellar come harvest time. When combined with lowintervention techniques, neutral cask aging, and no fining or filtration, the results are “no recipe” wines characterized by clean, precise flavors that interpret the vineyard in the most transparent way possible.

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Th e W i n e

PROMISCUA Cabernet Sauvignon

W I T H P R O M I S C UA , W E PAY H O M AG E

to the Ancient Roman practice of Agricultura Promiscua. Better known as promiscuous agriculture, or companion planting, this ancient practice championed the tenets of biodiversity and polyculture by trellising vines up olive and poplar trees while interplanting other crops such as grains and legumes. The result? A robust and healthy vineyard capable of producing wines of impeccable quality. Our Promiscua comprises Cabernet Sauvignon grapes grown on three of our estate vineyards, all of which are promiscuously or regeneratively farmed.

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Th e W i n e

C YG NUS White Wine

CYGNUS, DER I V ED FROM THE

Latinized Greek word for swan, has long been an important constellation for agriculture. The rise of Cygnus has always signified the coming of autumn, and the beginning of the harvest season. Much like Ancient Greece, we utilize amphora when fermenting Pinot Gris grapes in contact with their skins, resulting in a fresh, dry wine amplified by complex aromas and even more intriguing flavors. Grown in our St. Andrews Vineyard, home to the Burgess Estate, these vines date back to the 1990s.

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Th e W i n e

QUA R T Z CR EEK Blanc de Blanc

A P R O J E C T O F P U R E P A S S I O N , our

Quartz Creek Blanc de Blanc is a favorite amongst our winemaking team. Using méthode champenoise and 100% Chardonnay grapes from our beloved Quartz Creek Vineyard, this sparkling wine is a direct outcome of years of diligent craftsmanship.

Spirited, energetic, and alive, our Quartz Creek Blanc de Blanc dances off the palate with flavors of winter citrus and spiced pear.

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Th e W i n e

QUA R T Z CR EEK Cabernet Sauvignon

The Quartz Creek Cabernet Sauvignon epitomizes the flavors and textures of wine grown in western “benchlands” of Napa Valley.

Benefiting from alluvial fans sweeping down off the Mayacamas Mountain Range, the soils of our Quartz Creek Vineyard are some of our most diverse. This factor, when combined with our regenerative farming and lowintervention winemaking style, contributes to a wine unencumbered by its complexities and fulfilled in its potential.

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Th e W i n e

SORENSON Monopole

GROUNDED BY OVER 150 YE ARS OF

wine growing history, Sorenson Vineyard has always been the nucleus of the Burgess story.

Rocky, volcanic slopes jetting upward from 800–1000 feet in elevation are surrounded by forests of redwood and pine that blanket the west side of Howell Mountain. We believe there is only one wine worthy of carrying the legacy of this special vineyard, and that wine is unequivocally Sorenson Cabernet Sauvignon.

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Th e W i n e

CLOS ABEILLE Cabernet Sauvignon

N E S T L E D I N T O T H E U P P E R E N C L AV E

of Spring Valley is a 1.72 acre Cabernet Sauvignon vineyard, hidden from all but the bees that reside there. An abundance of pollinator plants and wildflowers provide a sanctuary for several active beehives that envelop this small “clos.” French for bee vineyard, Clos Abeille is the rarest of the Burgess wines with less than 100 cases produced.

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MEMBERSHIP

JOIN US

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Membership

M O R E T H A N 1 5 0 Y E A R S O F G R A P E G R O W I N G H I S T O RY C U L M I N AT E S

with this moment. As the stewards of storied Napa Valley terroir, we carry forward with reverence a time-honored farming tradition.

WE INVITE YOU TO JOIN US IN PAYING TRIBUTE TO THE ROOTS OF THIS L AND, AND THE FRUIT IT BEARS, THROUGH OUR BURGESS SOCIET Y.

Formed with the collector in mind, the Burgess Society provides its members a portal to the very best of Burgess. Throughout all three membership levels, we offer exclusive access to library vintages and large formats, early access to new releases, invitations to member-only events, complimentary estate experiences each year, and 15% off all wines in the Burgess portfolio.

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Membership

THE BURGESS SOCIE T Y

FOUNDER

VINTNER

S T E WA R D

6 bottles per release; 2 releases annually

9 bottles per release; 2 releases annually

12 bottles per release; 2 releases annually

15% off all wines in the Burgess collection

15% off all wines in the Burgess collection

15% off all wines in the Burgess collection

Shipping included on membership releases

Shipping included on membership releases

Shipping included on membership releases

4 complimentary tastings annually

6 complimentary tastings annually

8 complimentary tastings annually

Access to Library Vintage

Access to Library Vintage

Access to Library Vintage

Member exclusive events, preferred pricing & invitations

Member exclusive events, preferred pricing & invitations

Member exclusive events, preferred pricing & invitations

Concierge services

Concierge services

Concierge services

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BURGESS CELL ARS

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2 9 21 S ILV E R A D O T R A IL , N A PA , C A L IF O R NI A 9 45 5 8 W W W. B U R G E S S C E L L A R S . C O M