B Cellars

“The details still matter.” Kirk Venge, who has been at the helm of B Cellars for the past 23 vintages, opines on the importance of the little things. He could easily be talking about his winemaking philosophy. After all, he has demonstrated through vintage after vintage the value of his block-by-block, row-by-row knowledge of many of Napa’s most important and historic vineyards as well as his masterful touch in the cellar. But he’s actually referring to the hospitality side of the B Cellars winery. “The art of hospitality, like the art of winemaking, is the sum of so many seemingly small actions that create something new, something breathtakingly unique and special.”

Each tour of the winery estate, including culinary gardens and wine caves, is conducted privately. Executive chef Derick Kuntz not only creates original recipes to pair with each new wine but also freely shares these recipes, inviting guests to recreate their experience at home with friends and family. He crafts several recipes for each wine, presenting dynamic pairing experiences for a wide array of dietary preferences. The menus evolve constantly, following seasonal ingredients and the wide array of B Cellars wine offerings.

HIGHLIGHTS:

• B Cellars produces more than 40 individual wines each vintage, including unique proprietary blends as well as single-vineyard wines from some of the Napa Valley’s most historic terroirs. (Twelve different varietals from 13 individual American Viticultural Areas—Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Petite Sirah, Pinot Noir, Sangiovese, Grenache, Chardonnay, Sauvignon Blanc, Albariño and Viognier as well as rosé, blanc de noirs and sparkling Albariño.) B Cellars wines are exclusively offered for sale directly from the winery, either in person, online, or through the B Society wine club.
• B Cellars is the only winery to produce a single-vineyard Cabernet Sauvignon from each of six Beckstoffer Heritage Vineyards (To Kalon, Missouri Hopper, Georges III, Bourn, Las Piedras and Dr. Crane). We also produce a Cabernet Franc from To Kalon and one from Dr. Crane, plus a Petite Sirah from the Bourn Vineyard.
• We use produce grown in our culinary gardens and greenhouse. Every B Cellars tasting experience includes a wine and food pairing. We have a full, open-hearth kitchen in our Hospitality House overseen by our executive chef, Derick Kuntz, and his culinary team. Chef Derick has been crafting new, unique recipes for each wine that we bottle for the past nine vintages!
• Our Oakville Trek Wine and Food Pairing Experience includes a walking tour of our culinary gardens, wine production space and wine caves, with a barrel sample. We begin with a “welcome bite,” a white wine paired with an amuse-bouche, and we end with seated courses of wine and food pairings featuring four to six wines. Each tour and tasting is private.