Keenan Reserve Cabernet Sauvignon 2008 Front Label
Keenan Reserve Cabernet Sauvignon 2008 Front LabelKeenan Reserve Cabernet Sauvignon 2008  Front Bottle Shot

Keenan Reserve Cabernet Sauvignon 2008

  • RP97
  • W&S91
750ML / 14.3% ABV
Other Vintages
  • V96
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  • RP96
  • WE95
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750ML / 14.3% ABV

Winemaker Notes

2008 marks the 32nd vintage for the Robert Keenan Winery and the 8th consecutive vintage of "Reserve" Cabernet Sauvignon. The five new Cabernet clones that were planted as bench grafts in the spring of '98 are now showing their individual characteristics, and the vineyard now in its' eleventh year has hit full maturity. A combination of 80% Clone 7 Cabernet Sauvignon and 20% Cabernet Franc was chosen for this 100% Estate Spring Mountain cuvee of just 270 cases. Freak spring frost and inclement weather during set led to much lower yields. What was lost in quantity was gained in quality as this blend shows wonderful floral perfume in the nose followed by an amazingly seamless, rich, deep, sweet earthy palate with a finish that just goes and goes. Enjoy now or decades from now.

Blend: 80% Cabernet Sauvignon, 20% Cabernet Franc

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
A more limited production offering, the 2008 Cabernet Sauvignon Reserve is composed of 80% estate Cabernet Sauvignon and 20% estate Cabernet Franc. Sadly, only 270 cases were produced. Possibly one of the finest wines Michael Keenan has yet made, it has just about everything one could desire in a Cabernet Sauvignon, including good minerality, floral, red, black and blue fruit notes, great equilibrium, stunning concentration and length, and an overall sense of purity and personality. In short, it possesses soul and delivers the goods. Approachable now, it should continue to drink well for 20-25 years.
W&S 91
Wine & Spirits
A rich, mountain-grown cabernet packed with high-toned fruit scents, this is focused on its formidable black tannins for the moment. Those tannins yield spice and smoky fire-pit scents along with an opaque minerality that shields the fruit. Built for the cellar, this should reveal more flavor complexity as the tannins begin to mellow.
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Keenan, California
Keenan Tasting Room on Spring Mountain Winery Image
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.

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Spring Mountain Wine

Napa Valley, California

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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.

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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.

BMC167044_2008 Item# 167044

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