Keenan Winery
Robert Keenan Winery is located near the top of Spring Mountain District, high above the beautiful Napa Valley. The Keenan estate is set on the site of a defunct turn of the century winery renovated by Robert Keenan in 1974. The mountain estate is comprised of 48 acres of vineyard, and a historic stone winery. Keenan has been producing wine since 1977, and is known for making small lots of intense, concentrated Cabernet Sauvignon, Merlot, Cabernet Franc, Chardonnay, and Zinfandel.
Keenan Cabernet Sauvignon, Reserve, Spring Mountain District
2014 marks the 38th vintage for the Robert Keenan Winery and the 14th consecutive vintage of Reserve Cabernet Sauvignon. This year’s blend consists of 78% Cabernet Sauvignon Clone 15, and 19% Clone 7, both clones from our “Big K” vineyard, and 3% Cabernet Franc from “Upper Bowl” vineyard. Deep aromatics, piercing and precise, a full rich saturated mouth feel, and a long lasting multi-layered finish define this exemplary blend. The 2014 Reserve Cabernet, comprised of fruit from 17 year old vines, is showing new subtle layers of flavors that we saw even during fermentation. Enjoy now or decades from now. Cheers!
Keenan Cabernet Franc, Spring Mountain District
This wine was produced exclusively from grapes grown on the Keenan Estate located in Napa Valley’s Spring Mountain District. Their two blocks of Cabernet Franc were harvested on September 21st and October 1st, 2015. The fruit was hand-picked then, after de-stemming, the must was inoculated with Montrachet yeast and fermented in stainless steel tanks. The wine aged in French and American oak barrels for twenty months.
Keenan Merlot Napa Valley, Carneros
The 2015 Carneros Merlot shows jammy blackberry and raspberry aromas. Nuances of spice and cocoa emerge as the wine opens up. Silky mouth-feel and well-balanced structure allow it to show wonderfully with a variety of well seasoned dishes.
Syrah Napa Valley
The 2015 Keenan Syrah grapes were grown in the Coombsville and Atlas Peak regions of south eastern Napa. The grapes were picked late in the season, and then whole berry fermented in small half ton boxes. After fermentation the wine was aged in French and American oak barrels for seventeen months.