Winemaker Notes
2009 marks the 33rd vintage for the Robert Keenan Winery and the 9th consecutive vintage of "Reserve" Cabernet Sauvignon. The five new cabernet clones that were replanted as bench grafts in the spring of '98 are now showing their individual characteristics and the vineyard now in its' twelfth year has hit full maturity. A combination of 78% Clone 7 Cabernet Sauvignon, 17% Clone 15 Cabernet Sauvignon and 5% Cabernet Franc were chosen for this 100% Estate Spring Mountain cuvee of 650 cases. Deep aromatics, a full rich saturated mouth feel, and a long lasting multi-layered finish define this exemplary blend.
Professional Ratings
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Robert Parker's Wine Advocate
Containing 5% Cabernet Franc, the deep garnet colored 2009 Cabernet Sauvignon Reserve sings of warm cassis, Black Forest cake, kirsch and redcurrant jelly plus underlying notes of wilted roses, tobacco leaves, pencil shavings, bay leaves and incense. Full-bodied, the palate has a taut, muscular core of youthful, expressive black fruit preserves, framed by firm, grainy tannins and bags of freshness, finishing long with loads of savory sparks.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
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.