2011 B Cellars Blend 23


Product was provided for free however the review is my honest opinion.

The B Cellars Blend 23 was the second of the three wines I was to sample and evaluate prior to an event hosted by CellarPassTV.  I tasted and evaluated each bottle a day or so prior to the event so I would be more objective.  Although trying all three wines at the same time can work, one would really need to spit; as to not become tipsy.  It would be challenging to conduct an honest evaluation and be objective.

The name Blend 23 comes from the brix level the grapes were picked at.  Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by weight (% w/w). If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. The °Bx is traditionally used in the winesugarfruit juice, and honey industries.

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Pale color depth and a amber hue.

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After a couple of swirls, the Blend 23 started to open up.  Initially the aromas were moderate, but became quite aromatic as the wine warmed slightly.  The development was young and fruity and I noted citrus aromas including pear, melon, grapefruit.  I could smell banana while lemon dominated the nose.

The Blend 23 was dry, medium-bodied, and slightly tart.  Tasting the wine I felt slight tart mid-palate flavors with a lasting finish.   Michelle and Chris also sample the wine and they each liked it.

abv: 14.2%

How much:  $37 on the B Cellars website.

Wine maker notes:  51% Chardonnay, 37% Sauvignon Blanc, 12% Viognier.  1300 cases made.

I initially rated the Blend 23 two plus glasses.  Once I had the wine with food I gave it three glasses.  The slight tartness called for the wine to be served with food.  I stored the wine in my wine cooler at 55 degrees.  I think once the wine warmed up it was much better.

Life is too short to drink crappy wine!

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