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| Community Tasting Notes (average 95.8 pts. and median of 96 pts. in 5 notes) - hiding notes with no text | | | Tasted by Mark1npt on 11/22/2023 & rated 97 points: Time to check back in on one of these with Mr/Mrs Agelvis in town for the Holiday! Decanted 3.5 hours and enjoyed over 2 more. This has all the dark red/black fruit of LPV and all the depth, energy and silkiness of BCellars wrapped up into one. We had this alongside a very nice La Pelle Alluvium and while I liked the quality of both there's just no disputing the regal feeling and taste profile of the Beckstoffer fruit. In a really good place with the proper air right now. My fear is that with time, maybe the fruit backs off a bit or the 'energy' component wanes a bit. I don't plan on aging these great wines for my taste profile more than another 2-3 years, max. They are just too good! (1331 views) | | | Tasted by AGELVIS on 11/22/2023 & rated 97 points: Four hour decant. Very deep dark lavender magenta color. Blueberry, raspberry tea, milk chocolate ganache, and subtle coffee. Dry, plush, full bodied palate. Voluptuous tannins on the longish finish.
This is rich and juicy. Amazing LPV fruit on display here. Third wine in Thanksgiving-palooza at Mark1NPT’s place. So fun… (1194 views) | | | Tasted by Mark1npt on 4/20/2022 & rated 96 points: Ok, folks.....it's time. 5 hours of decant takes this one into 'the zone'. Just sweet beautiful dark red/black fruit. BCellars acidity and energy blends tgether.....yes, there's a touch of oak now but not burdensome, at all. The tannins at 5 hours of decant resolve into a nice small background area. Drinks even better through dinner with hours 6 and 7 of air. Absolutely, a winner for WOTN. Very deep and powerful......classy wine. (2733 views) | | | Tasted by scballfan on 5/1/2021 & rated 94 points: If you’re a little patient, I mean like no less than a 1.5 hour decant, you’ll get past the strong oak overtones of vanilla that Chris notes. The nose becomes increasingly floral. I get dried violets. It’s a huge wine through and through - not for the classical palate. It shows nice dark fruit up front with good acid - boysenberry maybe. The tannins only soften slightly after decant, and it has floral notes and chalk in the long, long finish. (1909 views) | | | Tasted by Cristal2000 on 2/27/2021 & rated 95 points: 2018 LPV Blind Tasting: VV, Carter, Fait Main, Quivet and B Cellars (Lang's): 2018 LPV blind tasting. Wines: Vice Versa, Carter La Verdad, Quivet, Fait Main and B Cellars. Six total tasters. All wines decanted 3+ hours.
The B Cellars came in 3rd. Lord almighty you better love vanilla and oak to enjoy this wine. Easily the most polarizing of the group. Some loved the oak, and others (like me), struggled with how it overwhelmed the rest of the wine. This is super full bodied with lots of depth of flavor and a huge finish. It loses some points for lack of balance and overall focus. Some of the oak will likely integrate and blow off over time. (3404 views) |
| B Cellars Producer Website | B Cellars satellite photo B Cellars is located in the Oak Knoll District of Napa Valley Appellation. Partners Jim Borsack and Duffy Keys met in 2002 and formed the winery a year later. Winemaker Kirk Venge makes a variety of blends, all labeled with different numbers, for the winery. The "B" stands for Brix, which refers to the sugar/alcohol content in grapes. Venge is a Napa native and was raised in the Valley in a winemaking family.
Just as the blending of two or more world-class wines can make an even more palatable potion, the uniting of two over-achieving entrepreneurs can create a union that is more effective than either one alone. When B Cellars’ founder Jim Borsack first encountered his partner Duffy Keys at a fourth of July barbeque in 2002, both executives were exploring new life paths in the wine business. Over a drop of the good stuff, of course, their journeys became intertwined when they discovered that they not only shared the same tastes in wine but were also on parallel missions to acquire vineyard property. In the spring of 2003, they scrapped their solo endeavors, formed B Cellars, and got serious about structuring a first-rate wine company predicated upon two absolute principles: first, to produce exceptional artisan wines, season after season, by employing a multi-vineyard strategy, and second, to develop distinct flavors by blending wines from mutually complementary varietals. Not long after they met the third key player, Kirk Venge named “One of the Top 20 New Winemakers in the World” by Food & Wine Magazine (October 2005). Kirk brought with him a 37 year winemaking legacy via his father, Nils, and a keen understanding of the Napa appellation. A bond was established almost immediately. “With Kirk’s passion for great wine, first-hand knowledge and commitment to excellence, it quickly became apparent that he was the ideal winemaker for B Cellars,” said Jim. All team members were in concert with the idea of blending the finest red wines from the Napa Valley Appellation, and Kirk was given the mandate to create three proprietary blends of consummate quality from year to year. The B Cellars name and logo stand for a commitment to seasonless excellence. The letter ‘b’ and the degree symbol º refer to BRIX, a wine term which defines the optimal sugar/alcohol content in grape juice that indicates the potential for greatness. B Cellars is committed to the artisan approach, creating perfectly balanced and complex wines. We are confident you will enjoy them and be proud to share them with friends and family.
B Cellars' Jim Borsack - blog
Have a personal wine-tasting at B Cellars.
Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)St. Helena Appellation Napa Valley
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