Keenan’s 2016 Zinfandel is made up of grapes grown primarily on Keenan’s Spring Mountain District estate. The Estate Zinfandel imparts structure, ripe black fruit and complex earthy nuances. Zinfandel grown in Calistoga makes up the remainder of the blend and supplies spice and briary red fruit aromas.
Once harvested, the grapes were de-stemmed then fermented in small lots. Primary fermentation lasted seven to ten days. The wine was aged in French and American oak barrels for eighteen months.
The finished wine shows intense black cherry and raspberry fruit in the nose, while hints of black pepper and vanilla add complexity. This is a rich, full-bodied Zinfandel that will accompany a wide array of foods, but we suggest gamey meats, grilled as a great match for the Keenan Zin.
"Michael Keenan farms zinfandel vines on an east-facing slope high up Spring Mountain that provide 80 percent of this wine (the parcels include five percent alicante and carignane). The balance comes from a vineyard Peter Nissen tends in Calistoga, where the vines are 70 years old. The combination yields a wine with intense dark fruit—it has the perfume of black cherries as their skins are just coming into ripeness. The minerally tannins are earthy, with a cola-like spice; their reduction seems to be tied to the site’s volcanic soils. It’s a wine with power and grace, built to age ten years or more. ”-- Joshua Greene, Wine & Spirits Magazine
|Wine Style||Red Wine|
|Varietal Composition||100% Zinfandel|
|Appellation||Spring Mountain District|
|Acid||0.64 g/100 ml|