William Kavney Cellars Wines with a tough exterior and a loving interior
These wines were created by Tim English as a loving dedication to his father.
These are special wines made with love and family in mind.
“Foursome” White Blend, Napa Valley
(75% Yountville, 25% Napa Carneros)
(25% each: Chenin Blanc, Sauv Blanc, Chardonnay, Viognier)
Winemaking: After hand harvesting in the early morning and sorting; the grapes are chilled to 40 degrees Fahrenheit before crushing and placing into small two ton fermenters. Immediately after, the must was inoculated with a proprietary blend of yeasts and allowed to ferment with a temperature control over the course of five days. After 12-17 days, all of the wine was aged on the lees in neutral center of France oak barrels. The other half was left in tank. After 9 months, the Chardonnay underwent malolactic fermentation and was blended together with all other varietals for further aging in 2nd and third use French Oak. The wine was in the barrel for nine more months before bottling.
Tasting Notes: Straw colored with notes of white peach, apricot, mandarin orange fig and subtle notes of toasty creamy oak. Serve in big Burgundy wine glasses at 43-47 degrees Fahrenheit for greatest enjoyment.
Chardonnay, Sonoma County
80% Russian River, 20% Sonoma Carneros)
Winemaking: After hand harvesting in the early morning and sorting the grapes are chilled to 40 degrees Fahrenheit before crushing and placing into small two ton fermenters. Immediately after, the must was inoculated with a proprietary blend of yeasts and allowed to ferment with a temperature control over the course of five days. After 17 days, half of the wine was aged on the lees in neutral center of France oak barrels. The other half was left in tank. After 9 months, the wine underwent malolactic fermentation and was blended together for further aging in 2nd and third use French Oak. The wine was in the barrel for nine more months before bottling.
Tasting Notes: Straw colored with notes of pineapple, green apple, fig and subtle notes of toasty creamy oak. Serve in big Burgundy wine glasses at 45-49 degrees Fahrenheit for greatest enjoyment.
Pinot Noir, Arroyo Grande Valley
Winemaking: Hand harvested and sorted the grapes are chilled to 40 degrees Fahrenheit before crushing and placing into small two ton fermenters. After two days of cold soaking, the grapes were inoculated with a proprietary blend of yeasts and allowed to ferment with a temperature control over the course of five days. The cap was hand punched over three times a day during this period. After 39 days, the wine underwent malolactic fermentation and was racked into a combination of center of France oak barrels that were used two and three times. The wine was in the barrel for 12-15 months before bottling.
Tasting Notes: Dark magenta color with notes of forest fruit preserves, leather, five spice, crushed cranberry and a hint of vanilla in the background. This wine loves the table because it is big enough for game but never too heavy for milder dishes. Best when decanted for 30-45 minutes before serving. Serve in big Burgundy wine glasses at 60-64 degrees Fahrenheit for greatest enjoyment.