Issue link: http://winesandvines.uberflip.com/i/450857
winemaking Technical spoTlighT 52 Wines&Vines February 2015 fermentation or stabilization. The caves include private rooms as well as unusually large spaces for events and visitor experiences, and caves can be heated for those occasions. One unusual feature is an elevator that will take visitors to a hospitality center on the hill above the caves. The Lyve wastewater system feeds two stor- age tanks, and the irrigation system uses that water first before turning to the pond or wells. "It was a huge expense, but it is a better alter- native than storing and shipping," Keys said. He also noted that the vineyard they planted uses less water than the previous pasture on the lot. Domestic water comes from a well but is processed through an elaborate ultraviolet sterilizing system. Likewise, domestic process- ing water waste incorporates a 2-acre leach system. Keys said that in designing the winery, they chose high initial cost and low long-term op- erating costs over quick and dirty. "We're busi- ness guys but are caretakers for the next generation. We do it right and do it well." The wines are sold at a number of local restaurants with some distribution (especially in California), but the focus is on direct sales, which takes 70% of production. Recognizing the importance of superior but distinctive wines as well as an exceptional visi- tor experience, Keys and Borsack drew on their own experiences satisfying luxury-oriented consumers to create a winery that met both those goals. B Cellars combines a unique and welcoming experience with a top winemaker and equally superior winemaking facilities and techniques. Though open only a few months, it is already gaining traction among Napa Val- ley's high-end tour companies, hotel concierges and customers alike. Owners Duffy Keys and Jim Borsack say hospitality will play a large role at the new estate winery.