The 2007 Blend 23, a delectable assemblage of 40% Chardonnay, 33% Sauvignon Blanc, and 27% Viognier, exhibits tremendous aromatics, a honeyed texture, a creamy mouthfeel, loads of tropical and citrus fruits, good acidity, and a long, dry, crisp finish. It will provide immense pleasure over the next year. This relatively new producer’s debut vintage was 2003, but these are the first wines I have tasted from B Cellars. Proprietors Jim Borsack and Duffy Keys have hired Kirk Venge as their consulting winemaker, and the wines are clearly made in a fruit-forward style that should satisfy consumers and restaurants looking for immediate drinkability. Two of their flagship wines are their Blend 24 and Blend 25. The Blend 24 is normally dominated by Cabernet Sauvignon, with some Merlot, followed by Sangiovese and Petite Sirah. The Blend 25 is usually a two varietal blend of two-thirds Cabernet Sauvignon and one-third Syrah. The third blend, the Blend 26, is 100% Cabernet Sauvignon from three vineyard sites. Two-thirds come from the Stagecoach Vineyard above the Silverado Trail, 23% from the To-Kalon Vineyard in Oakville, and 11% from the Dr. Crane Vineyard in St. Helena.Tel. (949) 348-8820; Fax (949) 348-8821

Some of the more interesting white wines from California have been unusual blends. This one, made from Chardonnay, Sauvignon Blanc and Viognier, is really terrific. Although it’s crisp and basically dry, it’s massive in pear, pineapple, honeysuckle and vanilla flavors. Don’t drink it too cold, as it gets better as it warms up in the glass.——S.H.(12/1/2008)—— 89