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Keenan Chardonnay 2015

Chardonnay from Spring Mountain District, Napa Valley, California
  • JS93
  • RP91
14.2% ABV
  • W&S90
  • W&S93
  • WW93
  • WE90
  • WW93
  • W&S92
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14.2% ABV

Winemaker Notes

Keenan's 2015 Chardonnay 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.

100% Chardonnay

Critical Acclaim

All Vintages
JS 93
James Suckling
Complex aromas of almond, dried apple, and pie crust follow through to a full body, layered fruit and a rich finish. Shows intensity and power. Drink or hold.
RP 91
Robert Parker's Wine Advocate
Keenan’s 2015 Chardonnay from Spring Mountain displays plenty of minerality, some citrus oil, and hints of tropical fruit and tangerine. It is medium to full-bodied , has intense flavors, great acid, and a long, clean, pure finish that lasts a good 30+ seconds. This is a beautiful Chardonnay to drink over the next 4-5 years.
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Keenan

Keenan

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Keenan, Spring Mountain District, Napa Valley, California
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High in the Mayacamas Range, at an elevation of 1,700 feet above the Napa Valley floor, are Spring Mountain and the Robert Keenan Winery and vineyards. This area was first identified as prime vineyard land by Peter Conradi in the late 19th century when he planted 100 acres of terraced vineyard in Zinfandel and Syrah grapes. The Conradi Winery operated until Prohibition when the vineyards and winery fell out of use. In 1974, Robert Keenan purchased 180 acres of forest on the defunct Conradi Winery site. No vines remained. Only the crumbling walls of the former winery and a few old broken tanks told of its history, but Robert was certain the mountain top vineyards would be perfect for an estate winery. He replaced tree stumps and rocks with rows of Cabernet and Chardonnay, hired an engineer to redesign the original winery structure, and brought in a contractor to begin construction. The winery was made operational just in time for the harvest of 1977. From that time on, Keenan has earned a great reputation for producing wines of intense character and renowned acclaim.

While the beauty and history of the land are appealing, it is the richness of the soils that makes the hillside perfect for an estate winery. These soils are, in great measure, responsible for the dramatic intensity of the fruit associated with the ultra-premium wines produced at Robert Keenan Winery.

Keenan completed a solar power system on their property that went on-line in 2007. The system supplies all of the estate’s energy needs, including the winery, administrative offices, visitor hospitality area, and the homes located on the property. The Napa Valley Vintners have recognized Keenan as a “green” winery, which they proudly announce on the back labels: Solar Powered and Sustainably Farmed.

Spring Mountain District

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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.

Chardonnay

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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 practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

STC246832_2015 Item# 219784