Winemaker Notes
The finished wine shows citrus, ripe pear and green apple in the nose. Hints of lush white peach are noticed as the wine opens up. The sur-lie aging has added richness and complexity, and a touch of toasty oak returns on the finish. Like all of Keenan’s wines, this Chardonnay is a food worthy wine whose crisp acidity and medium body will accompany a wide variety of cuisine.
Professional Ratings
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Wine & Spirits
Totally savory, this wine smells like seashells and tastes like green lime pith. It’s a big wine, fat in the middle, held taut by the mineral acidity that keeps it fresh and refreshing. It ends as clean as a premier cru Chablis might, here with the firm, grippy spice of a Spring Mountain white.
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Wilfred Wong of Wine.com
I have been a longtime fan of the Keenan Chardonnays. They are often superb in their richness and unusually well-balanced—all too often, rich and tasty California Chardonnays are flabby and dull in the finish; this shows a fine, mineral-like crispness. The 2014 Keenan Chardonnay offers the fine ripeness of core fruits—apples and pears—and complexities contributed by earth and other elements that go beyond just the grape berry. This wine's ultra-rich notes make it a natural pairing with shellfish in a cream sauce. Tasting quite fine now. (Tasted: August 22, 2016, San Francisco, CA)
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Wine Enthusiast
Decadent and candied, this is an oaky, well-made wine with richness at its core. Tahitian vanilla, caramel and Meyer lemon give way to more weighty tropical characteristics, making for a ripe, bigger-styled wine.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
Above the town of St. Helena on the eastern slopes of the Mayacamas Mountains sits the Spring Mountain District.
A dynamic region, its vineyards, cut by numerous springs and streams, vary in elevation, slope and aspect. Soils differ throughout with over 20 distinct types inside of the 8,600 acres that define the appellation. Within that area, only about 1,000 are planted to vineyards. Predominantly farmed by small, independent producers, the region currently has just over 30 wineries.
During the growing season, late afternoon Pacific Ocean breezes reach the Spring Mountain vineyards, which sit at between 400 and 1,200 feet. Daytime temperatures during mid summer and early fall remain slightly cooler than those of the valley floor.
Spring Mountain soils—volcanic matter and sedimentary rock—create intense but balanced reds with lush and delicate tannins. The area excels with Bordeaux varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot and in some cooler spots, Chardonnay.